Elevating Your Breakfast: The Ultimate Gluten-Free Granola
It was time to upgrade my Tried & True Granola. It was the first granola on my site and one that YOU have made thousands of times. I love olive oil in my granola recipes so if you are reading this after making it with coconut oil, do not fret. The taste and texture are far superior and I’ve updated the instructions so that you too can get that clumping perfection. Granola is more than just a breakfast staple; it’s a canvas for creativity, a source of sustained energy, and, when made right, a deliciously crunchy treat. Drawing from your feedback and my continuous journey in vegan and gluten-free baking, I’ve refined this recipe to achieve that perfect clump and texture we all love, using olive oil to elevate the taste and texture beyond its former glory.
Creating the perfect batch of gluten-free granola involves a blend of the right ingredients, a touch of culinary technique, and a bit of patience.
The key to achieving those desirable clumps lies in pressing the granola FIRMLY into the pan before baking and allowing it to cool completely before breaking it into pieces. This method ensures you get a chunky texture that’s ideal for snacking or topping off your favorite vegan yogurt or my homemade cashew milk.
Your granola might not be clumping for several reasons. In order to get a proper clumping texture you MUST do 2 things. Press the granola FIRMLY into the pan before baking. This really helps the final product and You MUST WAIT for the granola to completely cool before lifting it off using a spatula. There are some variables that might keep your granola from clumping. For example, if you live in a hot, humid environment your granola might not clump. When this happens you can rebake your granola for 10 minutes to dry it out further.
If your raisins are super dry before you bake your granola you can do 2 things to prevent little rocks.1, add them after. I don’t but people do. 2, soak the raisins for 15 minutes in warm water to allow them to plump up before adding them to the recipe.
If your granola is burning your oven may run hotter than average or the pan you are using is poor quality. If you are using a flimsy cookie sheet there is a very good chance your granola will burn. I use Pampered Chef stoneware for my granola and they never burn. If you can’t get your hands on Pampered Chef, buy a good quality baking sheet for optimal results. Always keep an eye and your nose tuned into the granola around the 25 minute mark. If it looks like it’s about to burn, pull it from the oven so that doesn’t happen!
Granola is the epitome of versatile eating; it’s a breakfast, a snack, and even a topping, all rolled into one. Its crunchiness, combined with the hint of sweetness and the depth of flavor from olive oil, makes it an irresistible option for any time of the day.
Remember, the secret to perfect granola lies not just in the ingredients but in the making. Press it, cool it, and enjoy the crunch with every bite! Might I suggest pairing this Vegan Granola with my FAVORITE Homemade Cashew Milk?!
subscribe to my mailing list to get the latest recipes, promo codes to my favourite brands and more!
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
15 Responses
I am not a fan of coconut. Can I omit that ingredient?
Thanks
I skipped the coconut and buckwheat groats and it’s delicious!
Can I add protein powder or is there a better granola that has protein?
Hello Caitlin, you can always add protein powder but we cautious that it likely will suck of a lot of your wet ingredients!
You could also try this granola! https://terianncarty.com/botanica-pumpkin-protein-granola/
Is the nutrition available?
Hi Sara, at this moment I do not have all of the macros for this recipe however if that is important to you I would highly suggest using an app like myfitnesspal to calculate. Thank you and enjoy!
I am allergic to Peanut (butter), is there an alternative?
Hi Jessy, any other nut or seed butter that you are not allergic to will do just fine! Happy Baking
hello, How to store it and how long does it last? thank you
Hi Michela, you can store all of my granolas in any container that closes air tight it should last you quite some time – depending on your climate.
What can I substitute hemp seeds with? I can’t find them where I live. Or should I just skip them?
You can replace with any other seed you have on hand!