Gluten-Free Maple Almond Granola Recipe

This maple almond granola is a crunchy, lightly sweet mix of rolled oats, chopped almonds, shredded coconut and ground flaxseed, coated in maple syrup, dark brown sugar and oil and toasted slowly at 250°F. Making it gluten-free takes one change only: buy oats that are certified gluten-free. With regular rolled oats the recipe is otherwise identical.

The granola is stirred every 15 minutes during its 1 1/4 hours in the oven so that it browns evenly, and it crisps further as it cools. Dried fruit is optional and goes in only after the granola has cooled completely. It goes well over yogurt, alongside fruit, or as an ice cream topping.

Gluten-Free Maple Almond Granola

Oven-toasted granola of rolled oats, almonds, coconut and ground flaxseed, sweetened with maple syrup and dark brown sugar. Use certified gluten-free oats to make it without gluten.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling time 30 minutes mins

Total Time 2 hours hrs

Servings: 5 cups (about 6 with dried fruit)

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 cups certified gluten-free rolled oats regular rolled oats if gluten is not a concern
• 1 cup almonds chopped
• 1/4 cup flaxseed ground
• 3/4 cup shredded coconut
• 6 tablespoons pure maple syrup
• 6 tablespoons packed dark brown sugar
• 1/4 cup olive or vegetable oil
• 2 tablespoons warm water
• 1/2 teaspoon sea salt
• 1 cup dried fruit optional

Method

 

1. Heat the oven to 250°F with a rack in the center. Coat a large rimmed baking sheet with cooking spray.
2. Toss the dry ingredients (oats, chopped almonds, coconut and ground flaxseed) together in a large bowl.
3. In a second bowl, whisk the warm water, oil, maple syrup, brown sugar and sea salt until blended.
4. Add the syrup mixture to the large bowl and stir until the oats and nuts are coated all over. Tip the granola onto the prepared baking sheet and level it out.
5. Bake for about 1 hour 15 minutes, stirring the granola every 15 minutes so it colors evenly. It is done when it is golden brown throughout and feels dry to the touch; it is still slightly soft while hot and crisps as it cools.
6. Let the granola cool completely on the baking sheet, about 30 minutes, then mix in the dried fruit if using.
7. Transfer to an airtight container for storage.

Notes

For a version made without gluten, use oats that are certified gluten-free.

Serving ideas: over yogurt, with fruit, or as a topping for ice cream.

Makes about 5 cups, or about 6 cups with the dried fruit.

Storage: keep the granola in an airtight container at room temperature for up to 2 weeks, or freeze it for up to 3 months.

Inspired by the Almond Maple Granola recipe on Allrecipes.