Homemade Granola

Homemade Granola | The Gluten Free Vegan

What does breakfast look like for you? So rare is a moment that we enjoy a sit-down breakfast in our pyjamas. So rare. Our busy weekday mornings generally consist of a quick hash out of what’s on the day’s agenda for our business with a smoothie in one hand, a coffee to-go in the other, ending with a quick kiss and me calling after Levi to drive safely. But the weekend is a different story. We can ease into the day a couple hours later than usual. Though I generally still enjoy my vegan Shakeology on the weekends too, I also like to add something just a little bit more.

Enter: granola.

It’s hearty. It’s filling. It’s energizing. It’s great all-weather food too.

The great thing about this recipe is you literally can add in whatever you like. Swap out nuts, dried fruits, seeds. The combinations are endless. I’ve included a lovely little chart of possible add-ins and you’re all set.

Homemade Granola Add-Ins | The Gluten Free Vegan

Homemade Granola | The Gluten Free Vegan

In this batch of granola I used dried cherries, pecans, chia seeds and hemp seeds. I should have added hemp seeds and buckwheat to the chart above. Whoops.

Make sure you’re using certified gluten-free oats if you’re Celiac or have a serious gluten intolerance. We love Only Oats brand and Bob’s Red Mill too.

5.0 from 1 reviews
Homemade Granola
Prep time
Cook time
Total time
The possibilities are endless! Mix up your own batch of granola and experiment with your favorite flavor combination.
Recipe type: Breakfast
Serves: 6 cups
  • 3½ cups gluten-free rolled oats
  • 1 cup nuts of choice
  • 1 cup unsweetened shredded coconut
  • 1 cup dried fruit of choice
  • 3 tablespoons seeds of choice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon fine sea salt
  • 1 tablespoon good quality vanilla extract
  • ¼ cup grape seed oil (or other light flavored oil)
  • ¼ cup agave nectar (or maple syrup)
  1. Preheat oven to 325°F. Line a large rimmed baking sheet with parchment paper.
  2. Combine all ingredients in a large bowl and stir well to combine. Spread on parchment lined baking sheet.
  3. Bake in preheated oven for 10 minutes. Stir. Bake an additional 10-15 minutes, watching closely so it doesn't burn.
  4. Let cool, then store in an airtight container.


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14 Responses to “Homemade Granola”

  1. Shelley
    January 28, 2014 at 5:34 pm #


    Silly question- which oils are considered “light flavored?”

    • January 29, 2014 at 6:19 pm #

      Not a silly question at all Shelley. I would consider grapeseed oil, light olive oil, sunflower oil, safflower oil, blended vegetable oil, canola oil all to be light flavored oils. I’m probably missing some. Basically I would think of any oil that wouldn’t be super strong flavored would work just fine.

  2. March 26, 2014 at 5:12 am #

    Sounds delicious! I love homemade granola so much – I’d never even think about buying it anymore!

  3. Juanita
    April 19, 2014 at 11:37 pm #

    I made this for my granddaughter who is fighting cancer and is following a gluten free/vegan/organic diet. I sent her the full batch via her aunt last week and received a request for another batch today! She (and her family) love it.

    Also wanted to say thanks for this web site – I don’t normally cook this way and this the 3rd thing I have made from your site that she has loved. Thanks!

  4. Vikki
    April 28, 2014 at 6:44 am #

    Hi new to this guten free foods I’m vegan so looking to cut costs and make my own, how can I work out how many kcal are in each portion?

  5. Juanita
    April 28, 2014 at 2:16 pm #

    Hi Vikki – there is a web site called Sparks Recipes (http://recipes.sparkpeople.com/recipe-calculator.asp) that you can use to calculate nutritional information for any recipe. You have to log on, but I have used it many times and it is great! Good Luck.

  6. Erika
    May 2, 2014 at 7:34 am #

    Maybe a silly question but I see the recipe yields 6 cups. What serving size do you recommend? I’m always hesitant with granola because I know the recommended serving is usually smaller than regular cereals and oatmeal.

    Recipe sounds delicious by the way!

  7. Aimee
    November 11, 2014 at 10:12 pm #

    Instead of maple syrup, can honey be substituted?

    • November 15, 2014 at 1:43 pm #

      You could try substituting honey. I don’t know how it will turn out but you can let us know!

  8. KAte
    November 16, 2014 at 11:09 pm #

    O my this recipe is unbelievable! The first time I tasted it I said, “yes sir, this is the one for me!” I’m never going back to that store bought stuff. Degiorno just won’t cut it!

  9. Guylaine
    November 20, 2014 at 12:17 pm #

    Looked and looked for gluten free rolled oats…Bob’s mill has wheat free rolled oats which is not neccesarily gluten free but just couldn’t find it anywhere I even asked the staff at my local health food store, any suggestions?

  10. Renee
    February 21, 2015 at 6:27 pm #

    I have my granola in the oven now. I used coconut oil. 1) I ran out of my grapeseed. 2) I like the taste of coconut. 3) I think the oil is a healthy oil.
    I ran out of coconut so that is what I changes.

    Thanks for following he recipe.


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