I’m a granola lover. It’s an easy snack to take on trips, it easily elevates yogurt and smoothie bowls and it can be filling. Yet granola can get unhealthy super quick. So I created this healthy granola recipe so that you can have your granola and eat it too! This gluten-free granola is so easy to enjoy you may have to double the batch just to share it.
Granola is one of my specialties and I debuted my famous granola in my first 21-Day Cleanse as a filling snack option. I then created another recipe for my cookbook, Simple Green Meals and now I’m back at it for the blog.
Tips for Gluten-Free Granola
One of the reasons I love granola is that it’s so easy to make. You basically dump everything in a bowl, mix well, spread out on parchment and bake. Here are a few tips for the best granola:
- Make sure the coconut oil is melted! You want to coat everything in oil for the toasty finish, and it has to be melted to achieve this.
- Mix well! You really want to coat all the ingredients before baking, so don’t be afraid to give it a good stir.
- Stir during baking. If you want evenly baked granola then be sure to stir it around a few times during the baking process.
- Granola gets better with time. If you’re making this for a special event then make it the day before. Sitting overnight will help the flavors combine even more for a super flavorful finish.
Healthy Granola Ingredients
Gluten-free rolled oats– Make sure that the nutrition label reads gluten-free if you want these in your granola. Rolled oats offer a protein punch for this healthy snack option.
Almonds– Nuts and seeds provide healthy fat and a bit of plant-based protein which make this the ultimate healthy snack.
Coconut oil– This healthy fat is a high-heat oil that helps toast up the other ingredients while also providing necessary fat to round out the carbs and protein.
Dried fruit– Look for dried fruit without added sugar. I love dried blueberries for this granola recipe as they are naturally sweet and slightly tart.
I went the simple route with this recipe, so feel free to spice it up to your liking. This healthy granola recipe never tastes the same twice and that’s why I love it!
Easy Ingredient Swaps
Feel free to use the dried berries of your choice, or omit them completely to cut down on the sweetness. You can also half the maple syrup or swap it with honey for a different flavor.
If coconut oil isn’t your thing then use avocado oil (it has less of a taste than olive oil).
Swap the almonds with the nuts or seeds of your choice. Pecans are also amazing in this recipe. You can also use ¼ cup almonds and ¼ cup of another nut/seed.
To turn this basic mix into a seasonal favorite add in pumpkin pie spice for a fall-flavored version. Ring in summer by adding dried strawberries or dried pineapples.
Healthy Granola FAQs
I mix together gluten-free rolled oats, sliced almonds, sea salt, melted coconut oil, maple syrup, vanilla extract and dried blueberries for the granola of my dreams. Dress it up with the dried fruit and spices of your own.
It can be! Cut back on the natural sugars in this granola recipe by halving the maple syrup. Make this as a filling healthy snack or pair it with yogurt for a nutritious breakfast choice.
Most store-bought granolas are loaded with sugar and additives. The ‘healthy’ ones are SUPER expensive! So I ditch the store and opt to make my own. It’s super easy (1 bowl and 15 minutes of baking. That’s it!) and then flavor it the exact way I want. You can make a batch for the whole week and have a healthy snack or breakfast in a jiffy.
How to Use Granola
Or just eat straight from the bowl! My granola is a great on-the-go option. How are you gonna use this healthy granola recipe? Leave a comment and let me know.
Healthy Granola with Blueberries
This gluten free granola recipe can be used as a smoothie bowl or yogurt topper, eaten as-is or enjoyed with a plant milk for a decadent cereal. Enjoy straight from the oven or store in an air-tight container to enjoy all week long!
- 1 cup rolled oats (gluten free)
- ½ cup almonds (sliced)
- pinch sea salt
- 1 tablespoon coconut oil (melted)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup dried blueberries
Combine all ingredients in a bowl and stir well.
Pour out mixture onto parchment line baking sheet and spread out evenly.
Bake 300° F for 15-20 minutes, stirring occasionally.
- Store in an air-tight container at room temp for up to 5 days.
- Make sure rolled oats are certified gluten-free.
- Swap blueberries with dried fruit of your choice, or omit for less sweetness.
- Half maple syrup amount to lower natural sugar content.
- Swap sliced almonds with nuts/seeds of your choice. I also like to make this with ¼ cup almonds and ¼ cup pecans.
Calories: 310kcal (16%) Carbohydrates: 40g (13%) Protein: 7g (14%) Fat: 14g (22%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 1g Sodium: 7mg Potassium: 373mg (11%) Fiber: 7g (29%) Sugar: 18g (20%) Vitamin A: 1IU Calcium: 79mg (8%) Iron: 2mg (11%)