Addictive Gluten Free Granola Recipe

Who knew granola could be addicting? This one is! Maple syrup is the key to this recipe. However, you can help control blood sugar levels by using half agave syrup and still create an addictive flavor. This gluten free granola is a must-try!

Addictive Gluten Free Granola Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Makes 6 cups

Addictive Gluten Free Granola Recipe

You're probably thinking, "How good can granola be anyway?" Just ask the recipe testers who made this gluten-free granola. They said it was addictive!


  • 2-1/2 cups gluten-free certified whole/rolled oats
  • 3/4 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 3 tablespoons sunflower seeds
  • 1/4 cup flax seed meal
  • 1/4 cup neutral-flavored oil
  • 1/2 cup pure maple syrup*
  • 1 teaspoon pure vanilla extract**
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup dried cranberries, raisins, apricots, or banana chips


  1. Preheat the oven to 275°F.
  2. Combine oats, almonds, walnuts, sunflower seeds, and flax seed meal.
  3. In a separate bowl, whisk together the oil, maple syrup, agave syrup, vanilla, cinnamon, and salt.
  4. Add the liquid mixture to the dry, and stir to moisten all of the dry ingredients. Transfer to a rimmed baking sheet, and bake for 30 minutes, turning over once midway.
  5. Transfer to a heat-proof bowl. Add dried fruit and stir to combine. Allow to cool.
  6. Serve as a snack or cereal. Cover and store at room temperature up to 1 week.


*If desired, substitute half of the maple syrup with agave syrup. However, using all maple syrup creates a sweeter and crisper granola.

**Substitute a dropper full of alcohol-free vanilla stevia for traditional vanilla, to create a sweeter flavor when using half agave syrup.


  1. Per the Mayo Clinic,

“…Also, agave nectar isn’t calorie- or carbohydrate-free, so it shouldn’t be considered for weight loss; but it has a lower glycemic index than does sugar, so it won’t affect your glucose level as much.”


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