Granola recipe

Make your own granola and save money on expensive readymade versions

Wheat free granola recipe |

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 15 mins
  • Cook time: 2 hrs
  • Total time: 2 hrs 15 mins
  • Yield: makes approx 900g/7 cups

I love this granola made from natural additive free ingredients, even the nut butter is homemade. Store bought nut butter works perfectly too though, just try to pick a natural one with only one ingredient—nuts! If you love granola, then after you've tried this recipe you'll find that store bought wheat free granola just won't taste the same.

Important: even using certified gluten free oats it may not be suitable for all celiacs, as some are very sensitive to avenin contained in the oats, see the oats FAQ for more info.

Ingredients (Measures: Metric | US)

300g [3 cups] gluten free oats
80g [12 cup] sunflower seeds
85g [1 cup] shredded coconut, sweetened or unsweetened depending on taste
60g [12 cup] slivered almonds (substitute: mixed nuts, roughly chopped)
70g [12 cup] pumpkin seeds
30g [14 cup] pecans, broken
30g [14 cup] walnut pieces
80ml [13 cup] honey (substitute: agave nectar)
80ml [13 cup] maple syrup
85g [13 cup] nut butter, smooth or crunchy
2 tbsp [2 tbsp] coconut oil (substitute: sunflower oil)
130g [1 cup] dried cranberries or other dried fruit of choice


Preheat oven: 120°C, fan 100°C, 250°F, Gas ½

  1. In a large bowl mix the oats, sunflower seeds, coconut and nuts together. Make sure that they are well mixed. DO NOT add the dried cranberries or any other dried fruit because after 2 hours in the oven they will come out like glass nuggets (from experience... we almost broke some teeth on our first batch).
  2. In a small saucepan mix together the oil, honey, maple syrup and nut butter. Melt over a gentle heat until the mixture is well combined.
  3. Pour the liquid over the dry ingredients and mix well together.
  4. Pour the entire mix into a large roaster and gently spread about, do not compress the mixture as you want it to end up as nuggets, not one solid baked mass.
  5. Put in the centre of the oven for 2 hours. After the first 45 minutes have passed, take the mix out of the oven and very gently stir. Put back into the oven for the remaining 60-75 minutes. If you want larger nuggets of granola, stir it very gently, to avoid breaking it up too much. TIP: If you line the roaster with baking paper then the granola won't stick to it and will be easier to stir without breaking it into very small pieces.
  6. When the cooking time is completed remove from the oven and leave in the roaster until the granola is completely cold.
  7. Once the granola is completely cold, add the dried cranberries and/or other dried fruit and mix together. Place in an airtight container for storage.

Typical nutrition per 30g (1/4 cup) but will depend on your personalised ingredients: 170 calories, 10g total fat, 3g saturated fat, 0g trans fat, 18g carbohydrate, 3g fibre, 9g sugars, 4g protein, 3mg sodium

You can ring the changes for taste by mixing and matching other ingredients, for example: Incan berries, sesame seeds, chia, soy nuts, hemp seeds, any other dried fruit—depending on what's in your store cupboard at the time.

Many thanks to Brenda Martin in Alberta, Canada for sharing the basics of this wonderful recipe with me while we enjoyed many happy breakfasts together.