Gluten-Free Coconut Granola

By
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.
Learn about our editorial process
Dana Angelo White, MS, RD, ATC
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on April 28, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
Learn about our Review Board
Richard Fogoros, MD
Updated on September 20, 2019
Gluten-Free Coconut Granola
Dana Angelo White
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 20 (1/4 cup each)

Nutrition Highlights (per serving)

113 calories
4g fat
18g carbs
2g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 20 (1/4 cup each)
Amount per serving  
Calories 113
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 37mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 7%
Total Sugars 8g  
Includes 7g Added Sugars 14%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 1mg 6%
Potassium 90mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Made from scratch, granola is a tasty and healthy munchie you don’t have to feel guilty about eating. This recipe features clean and simple ingredients and natural sweetness from maple syrup and dried fruit.

Many brands of rolled oats are processed in facilities that also process wheat and other gluten-filled ingredients, so be sure to check labels for certified gluten-free oats at your local grocery store.

Ingredients

  • 3 cups certified gluten-free rolled oats
  • ? cup sweetened shredded coconut
  • ? teaspoon kosher salt
  • 1/3 cup maple syrup
  • 1 tablespoon canola oil
  • ? cup sliced almonds
  • 1 cup dried cranberries

Preparation

  1. Preheat oven to 325°F.

  2. Line a large sheet pan with parchment paper; set aside.

  3. Combine gluten free oats, coconut, salt, maple syrup, and canola oil in a large bowl.

  4. Toss ingredients well and pour out onto a prepared baking sheet.

  5. Bake, stirring occasionally, until golden brown (15 to 20 minutes).

  6. Remove from oven to cool.

  7. Once cool, mix in almonds and dried cranberries.

  8. Enjoy right away or store in an airtight container for up to 2 weeks.

Ingredient Variations and Substitutions

Bake up the base ingredients of oats and coconut and then change up the additional ingredients as desired. Instead of almonds and cranberries, try dried apricots with pistachios, dried blueberries and pecans, or dried banana and peanuts. Instead of chewy dehydrated fruits, experiment with crunchy freeze dried berries for an entirely different flavor, texture, and color.

Cooking and Serving Tips

Sprinkle this sweet and crunchy granola over Greek yogurt or fruit salad. Mix into gluten-free pancake batter or a make a crunchy topping for muffins.

Adding the granola and nuts after the other ingredients have baked ensures the dried fruits and nuts won't burn. To boost the flavor of the nuts ahead of time, you can toast them in a dry pan for a few minutes until fragrant. Toasting will develop their natural oils and enhance their flavor.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?
Related Articles