Gluten-Free Granola Recipe That's Criminally Easy

Gluten-Free Granola Recipe That's Criminally Easy

At Leaven & Love, we are used to recipes taking time. Sourdough is the epitome of slow food, after all. The process is spread out over 2-3 days with ample steps, especially since we grind much of our own flour! Granola, however, is *not* like this. You need one bowl, about ten minutes, and an oven. That's it. Plus, almost every single ingredients can be removed or subbed in with something else to customize it as you like. Even the oats! It stores well and travels well and will save you a boatload of money compared to the $9 bags of granola on the grocery store shelves. So come along with us and try your hand at something new!


Gluten-Free Coconut Granola



3 cups gluten-free oats (bonus points if they are sprouted! If you are grain-free, sub in ample nuts and seeds here)

1/2 cup unsweetened large coconut flakes 

1/2 cup roughly chopped almonds (or your other favorite nuts & seeds)

1/2 cup slivered tiger nuts (or your other favorite nuts & seeds)

1 t salt 

3 T MCT oil (you can sub in coconut oil here, just be sure it's melted)

1/3 cup maple syrup

1 t vanilla 

1/4 c dried fruits (blueberries or dates are fab, but sub in whatever you like OR add freeze-dried fruit at the end)



1. Preheat overn to 325 degrees F

2. Add all dry ingredients to your bowl, and stir.

3. Add in the maple syrup, MCT oil, and vanilla, and stir again. The dry ingredients should be thoroughly coated with the wet ingredients, without it being runny. Depending on the nuts and seeds you added in, you may want to add in extra maple syrup or oil here. 

4. Arrange mixture on a parchment paper-lined baking sheet and spread into an even layer. 

5. Bake for 18 minutes, then remove baking sheet, turn 180 degrees, and return to the oven to bake for another 5 minutes. You'll know it's done when the granola is golden brown. 

6. Let the granola cool completely before removing from the baking sheet. This will create chunkier granola! 

7. Store in a sealed container at room temperature for two weeks or freeze for up to a month. 


Let us know if you try this recipe out! Tag us @leavenandlove on IG or shoot us an email

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