Best Vegan Gluten Free Granola Recipe for Healthy Mornings

Starting your day with a crunchy, flavorful granola that is both vegan and gluten-free can elevate your breakfast game to a whole new level. This best vegan gluten free granola recipe combines wholesome ingredients like gluten-free oats, nuts, seeds, and natural sweeteners to create a delicious, nutrient-packed treat.

Whether you sprinkle it over your favorite plant-based yogurt, enjoy it with almond milk, or snack on it straight from the jar, this granola is sure to satisfy your cravings while keeping it healthy and allergen-friendly.

Perfect for those with dietary restrictions or anyone looking to enjoy a naturally sweet and crunchy morning boost, this recipe is easy to customize and store. Plus, it’s free from refined sugars and artificial additives, making it a clean-eating staple you’ll want to keep on hand.

Ready to make the best vegan gluten free granola? Let’s dive into the recipe!

Why You’ll Love This Recipe

This granola recipe stands out because it’s incredibly versatile, nutritious, and easy to make. Here are some reasons why you’ll love it:

• 100% plant-based and gluten-free: Perfect for vegans and those with gluten intolerance or celiac disease.
• Customizable flavors: Add your favorite nuts, seeds, or dried fruits to tailor it to your taste.
• Natural sweeteners: Uses maple syrup and coconut sugar for a wholesome touch without refined sugar.
• Crunchy and satisfying texture: Toasted to golden perfection for that irresistible crunch.
• Great for meal prep: Store in an airtight container and enjoy for up to two weeks.

Ingredients

• 3 cups gluten-free rolled oats
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup flaxseeds, ground or whole
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/3 cup coconut oil, melted
• 1/3 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup dried cranberries or raisins (optional)
• 1/2 cup chopped dates or figs (optional)

Equipment

• Baking sheet (rimmed)
• Parchment paper or silicone baking mat
• Large mixing bowl
• Small bowl for mixing wet ingredients
• Measuring cups and spoons
• Wooden spoon or spatula
• Food processor or nut chopper (optional, for chopping nuts)

Instructions

1. Preheat the oven to 325°F (165°C). Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, pumpkin seeds, shredded coconut, chia seeds, flaxseeds, cinnamon, and sea salt. Stir well to distribute all the dry ingredients evenly.
3. In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Make sure the coconut oil is fully melted but not too hot to avoid cooking the wet mixture prematurely.
4. Pour the wet ingredients over the dry ingredients. Use a wooden spoon or spatula to gently mix until all the oats and nuts are coated evenly with the maple syrup and coconut oil mixture.
5. Spread the granola mixture evenly over the prepared baking sheet. Make sure it’s in a single layer to ensure even toasting.
6. Bake for 20 minutes, then remove from the oven and gently stir the granola to break up any large clusters. Return to the oven and bake for another 10-15 minutes or until golden brown and fragrant. Keep an eye on it to prevent burning.
7. Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
8. Once cooled, stir in the dried cranberries and chopped dates or figs if using. Transfer the granola to an airtight container for storage.
9. Enjoy immediately or store at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator or freezer.

Tips & Variations

“For an extra crunch, try adding a handful of chopped walnuts or pecans. If you prefer a sweeter granola, drizzle a little more maple syrup before baking!”

• Nut-free option: Replace almonds with extra pumpkin seeds and sunflower seeds.
• Sweetener swap: Use agave syrup or brown rice syrup instead of maple syrup for a different flavor profile.
• Flavor boost: Add 1 teaspoon of ground ginger or nutmeg for a warm spice note.
• Chocolate lover’s twist: After baking, mix in 1/4 cup vegan chocolate chips once the granola is cool.
• Cluster formation: To create bigger clusters, press the granola down firmly on the baking sheet before baking and avoid stirring during baking time.

Nutrition Facts

Serving Suggestions

This vegan gluten free granola is incredibly versatile. Here are some delicious ways to enjoy it:

• With plant-based yogurt: Layer it with coconut or almond milk yogurt and fresh berries for a nourishing parfait.
• Breakfast bowl: Pour your favorite plant milk over a bowl of granola and top with sliced bananas or apples.
• Snack on the go: Pack it in small containers or bags for a crunchy, energizing snack anytime.
• Salad topping: Use granola as a crunchy topping for salads to add texture and a hint of sweetness.
• Baking addition: Sprinkle some granola over muffins or baked oatmeal for added crunch.

Conclusion

This best vegan gluten free granola recipe is a fantastic way to enjoy a wholesome, crunchy snack that fits a variety of dietary needs. Its combination of nuts, seeds, and natural sweeteners makes it both delicious and nourishing.

Whether you’re vegan, gluten-free, or simply looking for a better-for-you breakfast option, this granola delivers on taste and nutrition. Plus, it’s easy to customize to fit your preferences and perfect for batch prepping.

Ready to explore more plant-based and gluten-free delights? Check out our Julie Marie Eats Recipes for more vegan inspirations, or dive into the wholesome goodness of our Magic Dough Recipe for homemade baking fun.

For a sweet treat that pairs perfectly with your granola breakfast, try the Marzipan Challah Recipe.

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