Go Back

Gluten-free and Nut-free Granola

This gluten- and nut-free granola is full of fiber, protein and flavor.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Author: Marcia W. Smart


  • 3 1/2 cups gluten-free oats
  • 1 cup sunflower seeds
  • 1 cuppumpkin seeds
  • 1 cup unseated shredded coconut
  • 1/2 cup hemp hearts
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil organic avocado, canola or grapeseed
  • 1/3 cup raw honey
  • 1/3 cup maple syrup
  • 2 cups dried fruit any combination of cranberries, raisins, cherries, wild blueberries or apricots


  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, add all the ingredients except the dried fruit. (Use the same measuring cup for the oil and sweeteners, but be sure to measure the oil first.) Mix well to combine, and then spread out the granola on a parchment paper-lined half sheet pan, or two cookie pans.
  • Roast in a preheated oven for 15 minutes. Remove pan from the oven, stir and flip the granola, and return to the oven for 15 more minutes until golden brown and toasted. Remove from the oven, stir in the dried fruit to combine.
  • Let sit at room temperature until it completely cools (this lets the granola crisp up).
  • Store in an air tight container for about a week.