Easy and delicious gluten free and nut free granola! The simplest and most allergy friendly recipe there is, free from top 14 allergens. You’ll love this recipe!
This gluten free and nut free granola recipe makes the perfect crunchy and chewy granola to top your smoothie bowls, sprinkle over ice cream, or just eat by the handful!
Free from: wheat/gluten, dairy, casein, eggs, peanuts, tree nuts, coconut, corn, soy, fish, shellfish, sesame, lupin, mustard, dyes
Granola has always been a mystery to me. Having so many allergies, I wasn’t able to ever grab a bag of granola at the store to safely enjoy, so I didn’t get what all the hype was about. But since I have a bag of gluten free rolled oats in my pantry, I decided to see what was so good about this snack
What I ended up with was a recipe that was simple in form and complex on taste. It is crispy and chewy in all the good ways, slightly sweet, has a pinch of salt to deepen the flavor profile, and has all the yummy granola clusters that you will fight over who gets to eat. Plus, this is super budget friendly. I don’t know if you noticed by store-bought granola is expensive!
Once you try this homemade gluten free and nut free granola, you won’t want to go back to store bought again!
This recipe would go great in my homemade granola bars, on top of overnight oats, or just as a snack!
Ingredients
The first thing I noticed was how many recipes out there use things I’m allergic to. I can’t add nuts, gluten, seeds, coconut, or any of those things to my granola. So I did some research and got down to the most simple of ingredients that a basic granola recipe should entail.
Oats. Oil. Sweetener. Salt and Spices. Vanilla.
That’s it!
You want them to be gluten free certified if you are avoiding gluten. The two brands I trust and currently use are Bob’s Red Mill Gluten Free Old Fashioned Oats and Trader Joe’s Oats.
Oil
Oils are what make the granola crispy and delicious. I like to use a neutral flavored oil like canola when making mine.
Salt + Spices
For the best tasting granola, don’t skip the salt! Salt helps to enhance flavors, especially sweet things. This is because the sodium particles zero in on the bitter elements of a dish (even if they are so small you can’t consciously taste them) and block them! Sweet things now seem sweeter because of salt. So, you can add less sugar to this recipe if you include salt.
I also love to add some spices to my granola. Cinnamon is my go-to spice, but you could also add ginger, pumpkin pie spices, vanilla extract, or even chili powder for a spicy kick!
Do NOT skip on this! Using good vanilla extract helps to make things sweet, something you’ll really appreciate since this recipe uses less sugar than other granola recipes.
Best Sweetener
This granola recipe uses a combo of sweeteners to get the best of both worlds: I use maple syrup and brown sugar. These provide a depth of flavor, a crispy sweetness as it cools, and subtle hint of warmth. Other options include brown rice syrup, date nectar, or corn syrup for the liquid, and coconut sugar or date sugar for the brown sugar replacement.
A note about maple syrup: Some manufacturers of this product use corn, butter, or other oils, or even other synthetic chemicals in the process of making the maple syrup. Be sure to research your maple syrup so that you use only safe products for you and your family.
During the sap boiling process, conventional syrup producers often add synthetic defoaming agents that contain food additives such as mono- and di-glycerides as well as propylene glycol. Organic producers must use certified organic vegetable oils or organic butter. Remember that the sap is greatly concentrated (approximately 40 gallons of sap creates one gallon of maple syrup) so anything added, or any contaminants, will be significantly concentrated as well.
The Cornucopia Institute
It’s best not to use honey in a granola recipe. Honey in its raw form is filled with delicate enzymes that get destroyed by the heat. You can always add honey to your granola after it is baked and cooled; perhaps drizzling honey over each serving of granola right before eating.
Making Your Granola Special
Now that you know what the components of a good granola are, let’s get fancy with what to mix with it! This is a totally optional step and you don’t have to add anything if you don’t want. Honestly, I like to keep my granola simple so that it matches with whatever I’m eating. But, here are some ideas to get you started.
Nuts and Seeds
Pepitas, sunflower seeds, almonds, pecans, walnuts. Obviously use what you can safely eat.
Chocolate Chips
Add these after baking and the granola is cooled!
Dried Fruit
Dehydrated blueberries, apricots, figs, cranberries, cherries, or raisins. Again, add after baking. Make sure that you find dried fruit that is sun-dried and unsulfured if possible – sulfur is not only a big allergen but it also unnaturally colors the fruit and extends the shelf life.
Flax Seeds
Ground Flax seeds can be added after baking and the granola is cooled. This adds a lot of healthy omegas and fats to the granola. Just make sure you store your granola in the fridge if you add flax seeds as they can spoil at room temperature.
How to Make Granola
First, in a large mixing bowl, combine the oats, sugar, oil, maple syrup, vanilla, salt and spices.
Give this a good mix! You want to make sure that each little oat is covered in the mixture.
Next, place it onto a parchment lined baking tray. Make sure that it is in an even layer! Press it down and together.
After that, pop the granola into the oven and let it bake for at least 15 minutes. That length of time will make your granola soft and chewy with a little bit of crunch. That's how I like it! If you prefer a crunchier granola, let it cook for up to 30 minutes.
Next, removing the granola, no matter how long you bake it, let it rest! Don't touch it, don't flip it, and don't sneak a snack! This is vital to making sure the granola will clump together.
Let it cool completely before removing from the tray.
Finally, after the granola is fully cooled, then you can break it off into clusters and store in your favorite container. This is also the time for you to add any extras like chocolate chips, dried fruits, etc. It won't melt the chocolate now.
That's it!
Want more allergy free breakfast ideas? Make sure to check out these recipes!
Gluten Free and Nut Free Granola Tips
To get the best results from baking your granola, aka those delicious clusters of granola that I seek out, here are the steps you need to make that happen.
First, make sure you bake your granola on parchment paper or a non-stick slip mat. You want to make sure that you can easily remove your granola from the pan and not have to break it up
Next, you want to press the granola together in the pan and flatten it while baking. After I flip my granola, I make sure to press it back into a smooth shape.
Finally, and this is most important, let your granola cool completely before touching it! You want the sugar crystals to re-crystalize so that you can break it apart into those delicious chunks.
How to Store
To store your gluten free and nut free granola, keep it in an air tight container in your pantry or fridge if you added flax seeds. This should keep for up to 4 weeks in a cool and dark place.
You can freeze granola. Store in an airtight container for up to 4 months in the freezer.
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
Recipe
Equipment
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- baking tray
- parchment paper
Ingredients
- 2 cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup canola oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a seperate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, oil, and vanilla. Pour the wet into the dry and mix well.
- Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.
- Bake for 15-30 minutes in the oven, depending on how chewy or crispy you like your granola. Remove from the oven when you see a golden color begin to develop on your granola. Don't over bake this!
- Let cool completely before handling. Break into clusters and store in an air tight container for up to a month. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Megan says
How long will this last in the fridge with flax in it? I know you said 4 weeks outside but what about refrigerated?
Laura says
I would think that if kept in an airtight container in the fridge, you could have this last for 2 or 3 months. Just watch it because there are no preservatives in this recipe.
Kelly says
Just made this for a yogurt bar breakfast at school. Doubled the batch, left half plain, and added pumpkin seeds, craisins and dairy free chocolate chips to the other half. I also used coconut oil because that’s what I had. The plain was all but GONE after our event. My teen helped me devour the rest in less than two days! He’s asking when I’m going to make more!
Laura says
Wow, that is awesome that it went over so well at the school breakfast and in your house! Thank you so much for this comment, I really appreciate it and I'm so happy to know you've found a new favorite at breakfast. 🙂
Kim A. says
First time making granola and I can't wait to make it again. Having Celiacs I can make this using certified GF oats and be assured there is no cross contact. Delicious and easy to make!
Laura says
Thank you so much! I'm so happy that you like this granola. 🙂
Michele Madonia says
Can you substitute honey for the maple syrup? If so, how much honey would you use? Thank you!
Laura says
Yes, you could substitute honey for the maple syrup. I would say to start with a little less and then add more if needed. Honey and maple syrup are close in thickness but it's always easier to add more if you need it.
Montana says
SO GOOD! This was my first time making granola so I did read up on a few things before hand and ended up changing two main things with the original recipe, and then added lots of extras. I swapped for coconut oil for the flavour, (I know this won’t work for everyone), but I also added some foamy egg whites to one half of the recipe (I doubled it). The sheet with the egg whites held together into large chunks a lot better! I also added dried cranberries and raisins, shredded coconut, hemp hearts, chia seeds and flax seeds. I can’t stop eating it while packing it up for the fridge!
Laura says
I'm so happy that you love this recipe and made it with just the things you love! Thank you for the comment and review!! 🙂
Gwen says
Really yummy and easy recipe. I added unsweetened coconut and chocolate chips to mine.. SOO good. I also used coconut oil because canola is super unhealthy! Worked great with that but I would also use a mild olive oil if there is a coconut allergy, before using canola. Anyway! Thanks for sharing!!
Laura says
I'm so happy that you like this recipe so much! And if you can avoid using canola that is great. I know some people have issues with oils and is why I always suggest to use the one that fits for your needs best. And totally, adding chocolate chips makes this granola really sing! Thank you again!
HG says
Thank you for this wonderful basic recipe! My kids requested something nut-free to enjoy at school, and they all love it. I added 1/2 c hemp hearts and kept all the other ingredients amounts as the recipe stated and it was really delicious and simple. Next time I'll add some flax and coconut, and I'll pay closer attention to spreading it out as thinly as possible so that it still sticks together, to ensure it's nice and crunchy throughout. This one is a real keeper.
Laura says
Thank you for this review! I'm so happy that everyone loved it and you are able to customize it for your family. 🙂
Joey says
This is the best granola recipe I have tried! I've made several different recipes over the years (that we liked!), but recently can't have nuts. So I went searching for an allergy-friendly recipe. This granola outshines any I have made - it is SO good and addicting. I made a triple batch last week, and it was gone in 2 days! About to make a quadruple batch, and will hide some away this time to last longer 🙂
Laura says
Thank you so much for sharing how much you all love this recipe! It is a family favorite in my house as well. And I totally know the feeling of once you start snacking on it, you just can't stop! 🙂
Katie says
This granola was sooooo good! It tastes like an oatmeal raisin cookie. I will definitely be making this a lot in the future
Laura says
Thank you so much! I'm so glad you like this one. Here is to many delicious bowls in the future!
Jeanna says
I'm addicted! I stay away from nuts for many reasons, so I was so excited to find this recipe. I always have these ingredients on hand, so now I can have a ready supply of affordable, delicious granola. My favorite way to use it: a layer of granola, a layer of FF plain Fage Greek yogurt mixed with some SF Jello Vanilla Pudding powder, and a layer of frozen blueberries. I put it in the refrigerator overnight and have what tastes exactly like a blueberry torte for breakfast.
Laura says
Thank you so much! I'm so happy you love this granola ( I love it sooo much as well). And that recipe sounds so good I know I have to grab some extra blueberries at the store so I can try that out! Thank you for sharing how you make it!
Michelle says
This recipe is so versatile! Granola has become my go-to for a gluten-free breakfast. I’ve played with different oils - avocado oil, light olive oil, and even vegan butter while we were traveling and had no oil. With this recipe you can’t miss. I added chopped dates one time and 1/4 c. pepitas another. So good!
Laura says
Thank you so much for this review! I'm so happy that you love it and totally agree that it is a great breakfast. That's awesome to hear that so many different types of oils work as well. Thank you for the feedback. Enjoy! 🙂
Sarah B says
Incredible! I’ve been hunting a granola that’s not just nut free but easy and doesn’t have lots of odd flavored or expensive ingredients. My family all recently surprised me by saying they like granola, so this will simplify school morning breakfasts greatly. Thank you!
Laura says
Wow, thank you so much for this review!! I'm so happy that you've found this recipe that works for your family and they all love it. Wishing you many happy school morning breakfasts with this recipe!
PS - try it on top of some vanilla ice cream with the warm granola. It's surprisingly delicious!
Samantha says
Should you double the maple syrup if you opt out of brown sugar ?
Laura says
Hi there! I don't think I would double the maple syrup as that would be a bit runny. I would start by adding one extra tablespoon at a time to make sure the granola isn't swimming. You could also swap out the brown sugar for coconut sugar or date sugar if you're looking for a refined sugar free option! I hope you love the recipe and let me know if you have any other questions!
Lori Lynne says
Very simple, yet very tasty. It 's good as is, or as a base if you want to get creative and add other things like pepitos, sunflower seeds, dried fruit, protein powder etc.
I went to three different grocery stores looking for nut-free granola to have with yogurt and couldn't find any. On a related note, the nut free bars are usually really expensive or geared toward kids.
I am opposed to the rampant recipe rating inflation (c'mon people, not everything is 5 stars), so I am a hard grader. This recipe really warrants 5 stars for its simplicity, flavor, and flexibility. And because it fills a need. Thank you!
Laura says
Thank you so much, Lori! Your review just totally made my whole day. I'm so happy you love this recipe for how simple, flavorful, and adaptable it is!
Janis says
I wonder if adding turmeric powder would add any health benefits?
Has anyone tried this?
Laura says
I haven't tried adding any turmeric to this granola recipe but I know it has shown some good health benefits. If you try it, let me know!
Tia says
Hi Laura,
You say that this stores up to a month in the freezer. I've done some research and finding that granola can last up 6 or 8 months if kept in tight sealed containers adding a couple more months in the freezer. What is your take on that?
Thanks,
Tia
Laura says
Hi Tia, I would say that if you are reading this from a source you find reliable then go ahead and freeze for that length of time. I know most baked goods are safe for up to 3 or 4 months if they are sealed properly, so I would feel comfortable enjoying it for up to that long. I have to be honest, my granola never lasts long in my house!
Diane says
Simple and delicious
Laura says
Thank you so much! I'm so happy you like this. It's one of my favorites as well.
Mandi says
This is such an amazing recipe, and it’s soooo good! I made a double batch, subbed 1/4 of the rolled oats for quick oats, and added 1 cup of desiccated coconut because I love it. I added it to my cereal container with my leftover Special K and I sliced up about 1/2 cup of crystallised ginger to add to it for a sharp kick. It tastes amazing, I kept picking chunks of the tray when it was cooling down lol. And it actually clumps! I’ve tried so many recipes that don’t clump or cluster, and this one does a fantastic job of it. Thanks again!
Laura says
Mandi, thank you for such a great review! I'm so happy that you love this granola recipe so much. It is one of my favorite recipes as well. And you aren't alone in sneaking tastes of it as it cools, haha!
Mandi says
My 8yo had some for brekki this morning with her yoghurt, she’s asked me to make her a special batch with honey for her. She’s not a big breakfast eater, so it’s a winner!
Kristy says
Just a heads up on maple syrup after researching it for our own allergy concerns. During the boiling process, a defoaming agent is used which can be a synthetic product or oil or butter or even beeswax. So maple syrup is tainted with other ingredients not listed. It would be much simpler if all ingredients were required to be disclosed on the labels, even if used during the manufacturing process.
https://www.cornucopia.org/2015/06/the-sweet-truth-about-maple-syrup/
Laura says
Wow, that is such great information, thank you for sharing! It is incredible what detectives we have to be when looking out for allergies. This is fantastic info and I'm so glad you even have a link to share more. Thank you again! I'll make mention of this in the main body of the article so that others can be aware as well.
Jo Marie Fortner says
What is the calorie count? It’s SO yummy!!
Laura says
Thank you so much! I calculated with my oats and maple syrup in my house and got 177 calories per 1/4 cup serving. The entire batch is 1,418 calories so you can figure out how much you want to enjoy per serving size.