This flavorful, gluten free Maple Granola is so easy to make from scratch. You’ll love this nutty, crunchy start to your day. Serve with fresh fruit for a truly nutritious brekky.
Why you’ll love this gluten free Maple Granola
Gluten Free: The main ingredients are nuts and seeds, no wheat or gluten
Refined Sugar Free: Sweetened with pure maple syrup – yum!
Nutritious and Delicious: Using just simple, vitamin and mineral rich ingredients makes this a very healthy alternative to store bought breakfast cereals.
Easy to make, easy to serve: Gently toasted in the oven this one-pan recipe is quick and easy to make and very fast to serve when you need a quick but healthy breakfast.
Keeps well: I store mine in a large, sealed glass jar. It stays fresh and crunchy for weeks.
Other uses: I love sprinkling a spoonful over a green salad for extra crunch. Also makes a great topping for simple desserts like fruit-salad and ice-cream.
Ingredients needed for gluten free Maple Granola
- Sliced Almond – 4 Cups
- Pumpkin Seeds – 1 Cup
- Sunflower Seeds – 3/4 Cup
- Shredded Coconut – 1/2 Cup
- Chia Seeds (dry) – 3 Tablespoons
- Ground Linseed – 2 Tablespoons
- Cinnamon – 2 teaspoons
- Salt – 1/2 teaspoon
- Maple Syrup – 1/3 – 1/2 Cup
- Coconut Oil (firm/set) – 3 heaped Tablespoons
Tools you may need to make this recipe
Large roasting/oven pan, measuring cups and spoons, wooden spoon, small bowl, large jar with lid for storage. Heat oven to 150C (300F).
Instructions to make gluten free Maple Granola
Step One
In a large roasting pan mix all the dry ingredients (nuts, seeds, cinnamon and salt). You can line the pan with baking paper first if desired.
Step Two
Pour over the maple syrup. I like to add a 1/2 cup but 1/3 cup is sufficient if supply is low.
Step Three
Gently melt the coconut oil and pour over the mixture also. Mix all the ingredients well.
Step Four
Place in the center of the oven and bake slowly at 150C until golden and fragrant. Stir occasionally to allow even toasting of the nuts and seeds, approx. 20-25 minutes.
Remove from the oven, allow to completely cool before transferring into a large glass jar with a tightly sealing lid to keep fresh.
Serve with your choice of milk or yoghurt, and fresh or canned fruit for a well-balanced, delicious breakfast. Fresh blueberries or raspberries are my favourite.
Enjoy!
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Gluten Free Maple Granola
This flavorful, gluten free Maple Granola is so easy to make from scratch. You'll love this nutty, crunchy start to your day. Serve with fresh fruit for a truly nutritious brekky.
Ingredients
- Sliced Almond - 4 Cups
- Pumpkin Seeds - 1 Cup
- Sunflower Seeds - 3/4 Cup
- Shredded Coconut - 1/2 Cup
- Chia Seeds (dry) - 3 Tablespoons
- Ground Linseed - 2 Tablespoons
- Cinnamon - 2 teaspoons
- Salt - 1/2 teaspoon
- Maple Syrup - 1/3 - 1/2 Cup
- Coconut Oil (firm/set) - 3 heaped Tablespoons
Instructions
- Preheat oven to 150C (300F) on bake.
- In a large roasting pan mix all the dry ingredients (nuts, seeds, cinnamon and salt). You can line the pan with baking paper first if desired.
- Pour over the maple syrup. I like to add a 1/2 cup but 1/3 cup is sufficient if supply is low.
- Gently melt the coconut oil and pour over the mixture also. Mix all the ingredients well.
- Place in the center of the oven and bake slowly at 150C until golden and fragrant. Stir occasionally to allow even toasting of the nuts and seeds, approx. 20-25 minutes.
- Remove from the oven, allow to completely cool before transferring into a large glass jar with a tightly sealing lid to keep fresh.
Serve with your choice of milk or yoghurt, and fresh or canned fruit for a well-balanced, delicious breakfast. Fresh blueberries or raspberries are my favourite
Notes
Other uses: Try sprinkling a spoonful over a green salad for extra crunch. Also makes a great topping for simple desserts like fruit-salad and ice-cream.
