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Chocolate No Bake Cookies |

Gluten-Free Granola

Delicious, lightly spiced homemade gluten-free granola loaded with nuts, coconut, and dried fruit.

  • Total Time: 45 mins
  • Yield: 7 cups 1x


Units Scale
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup, brown rice syrup, or honey
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 to 1/2 teaspoon sea salt
  • 2 cups gluten-free rolled oats
  • 1 cup unsweetened coconut shreds
  • 1 cup sliced almonds
  • 1 1/2 cups chopped dried fruit
  • 1/4 cup chopped crystallized ginger
  • 1 cup raw or toasted pumpkin seeds (I used candied ones from Trader Joe’s)


  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Stir together coconut oil, syrup, vanilla, pumpkin pie spice, and sea salt in a small bowl.
  3. In a large bowl combine oats, coconut, and almonds. Pour the oil and syrup mixture over the top and stir until everything is well-coated. Spread over the prepared baking sheet.
  4. Bake for 20-25 minutes, stirring halfway through so it toasts evenly. Let cool completely. Transfer to a big resealable container or plastic bag. Add the dried fruit, ginger, and pumpkin seeds. Makes about 7 cups.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: breakfast, snack