Gluten-free, High-fiber Granola

I previously posted a homemade granola and yogurt recipe, but I have improved upon both recipes. This is the granola recipe and the coconut yogurt is in a separate post.

I love cereal, but all cereal is processed, and while some is less processed than others, I am trying to reduce anything processed and gluten, to a certain extent. I am also trying to eliminate refined sugar cane-based sugar.

With granola, you can’t get around the oil and the liquid sweetener because they are what make it crunchy. My goal was to use healthier options for those and to add enough other stuff to balance any unhealthiness. This is not low-fat or low-calorie, but you could reduce the sweeteners and it is unprocessed, natural, full of fiber, high protein and includes good fats, so eat it in moderation in balance with everything else you eat, and if you are trying to lose weight, eat a small portion.

This granola is homemade, natural and can be organic if you use all organic ingredients. Clearly, you can add whatever you want this is just what I am doing. Like my last recipe, this is a big batch, but it takes awhile and I would just rather make a bunch at once. I live in a super humid environment, and mine still keeps for a couple of weeks if sealed up well to store. You can easily half this recipe, however, if you prefer.


**You can easily cut this in half. Even though it is just me, I keep this in airtight containers, and it lasts a few weeks. I find it easier to make a lot at once.**

2.5 lbs rolled/old fashioned oats (12 cups)
1/2 lb. steel cut oats (1 1/4 cup)
1 cup sunflower seeds
1 cup pumpkin seeds/pepitas
1/2 ground flax
1 T cinnamon
1 T ginger
1 t nutmeg
1/4 t salt
1 T vanilla extract
1 cup coconut oil (You can also use corn or soy or probably avocado, other nut oils or even a super light olive oil for part of it.)
1 cup maple syrup, agave syrup, honey or any combination

  • Mix that all the dry ingredients in a big bowl. Add more spices if you like. * Other optional add ins: walnuts (or any nut), puffed rice (or other puffed cereal), chia seeds, really anything. Add dried fruit AFTER you bake it.
  • Combine the wet ingredients and pour over the oats mixture. I realize that is a lot of oil and sugar, but I want my granola crunchy and maybe even some clusters. You can cut back on either or both, and you will have less crunchy granola, but lower fat and sugar granola, so see what you like.
  • Mix it all up so that all the oats are coated. I transferred to a big pot to do this. Spread this out on two large cookie sheets.
  • Bake at 250. I put this on two trays and two racks separated in the oven, and switch them every 30 minutes. My last recipe had you baking this at a lower temperature and stirring frequently. I have modified my approach recently. I’ve found that you can do a slightly higher temperature, and by stirring less, you may get some clusters forming.
  • Bake for 2.5 hours, switching the trays’ racks every 30 minutes, or until the granola is crunchy, golden and maybe even clustery!
  • Cool completely and then put in airtight storage containers. I usually put most of it in a zip-close bag and then in another. I put the rest that I will serve from in container that is easy to open and close. I just add dried fruit when I serve it if I want.

Top your homemade vegan coconut yogurt with this and you have a natural, healthy, filling breakfast!

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