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Easy Gluten Free and Nut Free Granola

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Easy and delicious gluten free and nut free granola recipe! A super simple and allergy friendly recipe, free from the top 14 allergens. You are gonna love this recipe! 

This gluten free and nut free granola recipe makes the perfect crunchy and chewy granola to top your smoothie bowl, sprinkle over ice cream, or just eat by the handful. Making your own granola is really easy and is the perfect snack, especially for people with food allergies.

Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more 

gluten free nut free granola on a baking tray and in a small glass bowl
Lots of granola on a baking sheet and scooped into a glass bowl.

What I love about this granola is that it is super simple in form yet complex in taste. It’s crispy and chewy in all the good ways, slightly sweet, and has a pinch of salt to balance and deepen the flavor profile. Not to mention it has all the yummy granola clusters that you’ll fight over who gets to eat them! Plus, this is super budget friendly (why is store-bought granola so expensive?!). 

Once you try this homemade granola recipe, you won’t want to go back to store bought ever again! 

In the mood for more granola? Check out my no bake gluten and nut free granola bars, pumpkin granola, or my chocolate granola bark (gluten and nut free, of course!).

Why You’ll Love this Granola Recipe 

  • Super simple but tastes amazing
  • Crispy, chewy, slightly sweet 
  • Totally customizable for your allergy needs
  • Top 14 allergy friendly
  • Budget friendly 


Here is a quick rundown of what you’ll need for this recipe. See the substitutions below for how to adapt this granola recipe for your unique food allergy needs!

ingredients for granola in various glass bowls on a wood table
Ingredients for the granola in various bowls measured out and ready to mix.
  • Oats: For the best granola, use rolled oats. Steel cut and instant oats (quick oats) both won’t work in this recipe. For a great top 14 free oat, I like Zego Oats. They are certified gluten free, organic, non-GMO, third party tested for impurities, and made in a dedicated top 9 free facility. How awesome is that! Other gluten-free oats I’ve used in the past are Trader Joe’s, but use the oats you are most comfortable with. 
  • Oil: Oil is what makes the granola crispy and delicious. Stick with a neutral flavored oil like canola or refined coconut oil, whichever works for you. I don’t recommend olive oil as it is too strong of a flavor. If you want, you can replace half the oil with unsweetened applesauce for a lower fat granola. 
  • Spices + Salt:  Don’t skip the salt! Salt helps to enhance the flavors of sweet. I also love to add some spice to my granola. Simple Ceylon Cinnamon is my go-to spice, but you can also add ginger, pumpkin pie spice, or even chili powder for a spicy kick! 
  • Vanilla: Again, don’t skip this one! A good vanilla helps to bring out the natural sweetness. 
  • Brown sugar + Maple Syrup: This recipe uses a combination of two sweeteners to get the best of both worlds. The maple syrup helps the other ingredients stick to the oats, while the brown sugar has the molasses to deepen the flavors. To make this refined sugar free, you can add date sugar or coconut sugar. 

Allergy Substitutions 

If you are avoiding corn, make sure that your vanilla extract is corn free. I always recommend Singing Dog Vanilla because they are so focused on making vanillas that are allergy friendly. See more of my favorite corn free products on my shop page.

If you are using maple syrup, be careful about what company you purchase them from as some manufacturers use corn, butter, or other oils in the process of refining the maple syrup. I recommend Anderson Maple Syrup as they have an allergen process on their page that they are non-GMO, organic, top 9 allergy free, and Kosher. 

If you can’t use maple syrup, you can still make this! Just use date syrup or brown rice syrup in an equal amount. 

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. 

Granola Variations 

There are so many ways to get fancy with this granola recipe and customize it! Here are a few ideas to get you started.

  • Nuts and Seeds: If you aren’t allergic, you can add things like pumpkin seeds (pepitas), sunflower seeds, hemp seeds, almonds, pecans, walnuts, unsweetened coconut flakes, etc. Obviously only use what you can safely eat. 
  • Chocolate: Add some chocolate chips after the granola has been baked and cooled. Enjoy Life is my go-to for chocolate. You can also add cacao nibs for a raw chocolate crunch. 
  • Dried fruits: Blueberries, apricots, figs, cranberries, cherries, or raisins are all super options. Again, add them after baking in the oven and after the granola has cooled. Make sure that you find dried fruit that is sun-dried and unsulfured if possible. 
  • Flaxseeds and Chia Seeds: Add a few spoonfuls to the granola after baking and the granola is cooled. This adds a lot of healthy omegas and healthy fats to the granola. If you add flax seeds, make sure to store the granola in the fridge since flax can spoil at room temperature. 

How to Make Granola 

For the full recipe, complete with ingredient measurements, please see the recipe card below! 

First, in a large mixing bowl, combine the dry ingredients of oats, sugar, oil, maple syrup, vanilla, salt, and cinnamon. Using a spatula, give this a good mix until each oat is covered in the ingredients. 

Next, place the granola in an even layer onto a parchment or silicone baking mat on a standard baking tray. Give it a little press with the wood spoon or spatula. 

Place the granola in the oven and let it bake for at least 15 minutes for soft and chewy granola or up to 30 minutes for more crunchy granola.

Remove the granola from the oven and let it rest. Don’t touch it, don’t flip it, and don’t sneak a bite! 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, break it into clusters and store in your favorite airtight container. Now is also the time to add any of the extras like chocolate chips. 



  • Use parchment paper or a silicone non-stick mat to bake your granola on. This way the granola can easily be removed after baking. 
  • Really flatten the granola onto the baking sheet before baking. 
  • Let the granola cool completely before touching it. You want the sugar crystals to re-crystalize so you can make those delicious granola chunks. 

How to Store 

Countertop: Keep in an air-tight container on the countertop for up to 4 weeks in a cool, dark place. 

Fridge: Store in an air-tight container in the fridge for 4 weeks if you have added any ingredients like flaxseeds. 

Freezer: Store any extra granola in a freezer safe container for up to 4 months in the freezer. Allow to come to room temperature for a few hours before serving after being frozen. 

granola in a yogurt parfait cup
Granola in a non-dairy parfait is a perfect combination.

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!

up close image of granola in a glass bowl on a baking sheet surrounded by granola

Gluten Free Nut Free Granola

This easy and delicious granola recipe is gluten free and nut free! The simplest and most allergy friendly recipe there is, free from top14 allergens. You’ll love this recipe!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: Baked Goods
Diet: Gluten Free, Vegan, Vegetarian
Keyword: allergy friendly, breakfast, easy, vegan
Allergen: Celery Free, coconut free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Nightshade Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
Yield: 8 servings
Calories: 194kcal


  • mixing bowls
  • mixing spoons
  • measuring cups
  • measuring spoons
  • baking tray
  • parchment paper


  • 2 cups rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup canola oil
  • 1 tsp vanilla extract


  • 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!


Make sure your oats are certified gluten free! 
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.
If you want to freeze your granola, it can be frozen after baking and should keep for up to 4 months.


Calories: 194kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 77mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg

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.

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  1. 4 stars
    Love this granola!!!
    I have nut allergies so this is my go to snack!! So tasty and ability to customize.
    Have made with both honey and maple syrup….both exceptional. Added orange blossom water, was like a nut free baklava flavor♥️Yummmm

  2. Great recipe!! The taste is unreal!!! Do you recommend adding nuts, seeds and other mixed in prior to cooking or after?

    1. Thank you so much!! That is your personal preference about when to add nuts or seeds or other mix ins. I typically add them *after* cooking and then store the whole granola in the fridge to keep the granola and seeds fresh. Nuts generally only need a few minutes in the oven to roast if you are adding raw nuts, so I would suggest adding them in the last 7 or 8 minutes of cooking time if you decide to use them.

  3. I was just wondering if I could substitute a granola mix for the oats? I can’t find a simple granola bar recipe that uses a premade granola.

  4. Hi! How many cups does this make approximately? I want to make it, but need to ensure I’ve a container for it first (and am also consider double batching).

    1. Hi there! This makes 2 cups of granola if you just stick with the simple granola recipe itself. If you add more add-ins, then it will increase. But the base recipe is for 2 cups! And I totally recommend double batching because this goes quick! 🙂

  5. I found your website about 1.5 years ago now and this was my first recipe of yours I’ve ever tried. I change it up depending on the flavor profile I want. Anyway, I recently shared it with a friend and she suggested I leave you a comment to let you know how much we love this granola. So I apologize for not coming back after trying it back then but it is still a family favorite in my house. So thank you so much for sharing your recipes with my family.

    1. Wow, thank you so much for this comment!! (And thank you to your friend for suggesting to share this.) This just totally made my whole day! I’m so happy to hear that you and your families love the recipes. 🙂

  6. I did a twist with mines I use old fashioned oats and rice flour .teaspoon of coconut and banana extract. Instead of maple syrup I use honey . Baked for 15 mins looks.

    Now , I can make my own granola dealing my crazy allergies.

  7. How long will this last in the fridge with flax in it? I know you said 4 weeks outside but what about refrigerated?

    1. 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.

        1. While honey has historically been used as a preservative (especially for things like meats) it isn’t one that I would recommend use for, especially in granola. There isn’t enough honey in this recipe to be effective. Additionally, most honey sold today has been heated and processed, destroying the raw honey enzymes. For more information about honey and its use as a preservative, this is an interesting article. https://www.mcgill.ca/oss/article/health-and-nutrition-you-asked/does-honey-have-any-value-preservative

  8. 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!

    1. 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. 🙂

  9. 5 stars
    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!

    1. 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.

  10. 4 stars
    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!

  11. 5 stars
    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!!

    1. 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!

  12. 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.

  13. 5 stars
    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 🙂

    1. 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! 🙂

  14. 5 stars
    This granola was sooooo good! It tastes like an oatmeal raisin cookie. I will definitely be making this a lot in the future

  15. 5 stars
    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.

    1. 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!

      1. 5 stars
        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!

        1. 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! 🙂

  16. 5 stars
    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!

    1. 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!

    1. 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!

  17. 5 stars
    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!

    1. 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!

        1. 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!

  18. 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?

    1. 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!

  19. 5 stars
    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!

    1. 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!

      1. 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!

  20. 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.


    1. 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.

    1. 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.

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