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Tried and True Granola

This Tried and True Gluten-Free Granola recipe is a testament to the beauty of vegan gluten-free baking. This revamped version brings together the wholesomeness of gluten-free oats, the crunch of raw almonds and pecans, and the natural sweetness of raisins, all bound together with the richness of olive oil and maple syrup. With a sprinkle of sea salt and cinnamon for enhanced flavor, and a generous dollop of peanut butter for perfect clumping, this granola recipe is designed to delight your taste buds and support your health. It's an easy-to-make, versatile granola that promises clumps of joy with every bite. Whether served with your favorite plant-based milk or as a topping on vegan yogurts, it's a granola that transforms ordinary mornings into extraordinary ones.

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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.

Ingredients for this Gluten-Free Granola

  • Gluten-Free Oats: The base of the granola, provides a hearty, chewy texture and a blank canvas for flavours.
  • Raw Almonds & Pecans/Walnuts: These nuts add crunch, flavor, and healthy fats, making the granola more satisfying. You can swap these nuts out for whatever you have on hand or omit for a nut free version.
  • Raisins: For natural sweetness and chewiness. Dried cranberries or chopped dates can offer a similar sweetness with a slight variation in flavor.
  • Buckwheat Groats: Adds a delightful crunch and is packed with nutrients.
  • Desiccated Coconut: Brings a subtle sweetness and tropical flair. Shredded coconut flakes will also work if that’s what you have available. 
  • Sunflower & Pumpkin Seeds: Loaded with vitamins and minerals, they contribute to the granola’s crunch. Chia seeds can be used for an omega-3 boost, though they will alter the texture slightly.
  • Hemp Seeds: A great source of plant-based protein.
  • Maple Syrup: Provides natural sweetness and helps to bind the granola together. 
  • Olive Oil: My secret to a richer, more savoury granola, ensuring each oat and nut is beautifully roasted. Coconut oil was previously used for this recipe and absolutely works as well.
  • Peanut Butter: Adds depth, richness, and acts as a binding agent for those perfect clusters. Any nut butter will do.

How to Make Gluten-Free Granola

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.

Commonly Asked Questions About Granola Baking

1. Why does my granola not clump? 

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.

2. My raisins are so hard what should I do?

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.

3. I burned my granola! What did I do wrong?

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!

Why I Love Granola

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?!


Food Photographer and Recipe Developer based in Toronto, Canada. 

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Tried and True Granola

Teri-Ann Carty
This granola truly goes with everything and is ALWAYS in my home. Make it, store it, share it - ENJOY IT!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Breakfast
Cuisine Canadian
Servings 12 cups


  • oven


  • 3 cup gluten free oats
  • 1 cup raw almonds roughly chopped
  • ½ cup chopped raw pecans or raw walnuts
  • ½ cup raisins
  • ½ cup buckwheat groats
  • ½ cup desiccated unsweetened coconut
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup hemp seeds
  • ¾ tsp sea salt
  • 1 heaping tsp cinnamon
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1 tsp vanilla
  • ½ cup peanut butter


  • Preheat the oven to 325 convection or 325 degrees farenheit.
  • Mix dry ingredients in a large bowl.
  • Add liquid ingredients into a small saucepan. Place over medium heat on stovetop until combined.
  • Pour wet over dry ingredients. Stir thoroughly to coat completley.
  • Spread evenly on 1-2 baking sheets and place in the oven. After 20 minutes, turn the pans and place back in the oven for 10 more minutes.
  • Wait for it to cool completely then transfer into mason jars.
Keyword autumn, baked, breakfast, crunchy, dairy free, easy, fall, gluten free, gluten free baking, granola, long lasting, maple, salty, sharable, spring, summer, sweet, winter

33 Responses

    1. 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!

  1. It’s my go to granola recipe, just delicious, I am so addicted.i didn’t get groats so didnt add but still turned delicious Thank you

  2. My first (but definitely not the last!) time making granola. My family and I love it! What a great snack! Made without groats and coconut since I didn’t have them.

    1. Hey Swati, I haven’t used honey for my granola recipes but please try if this is your preference! I’d love to hear how it turns out so keep me in the loop!

    1. Hi Nidhi, I’m so sorry your granola did not turn out as you anticipated! I would highly recommend checking out my granola blog where I dive deep into how to make the perfect granola every time! Click here to check it out.

      There are several reasons why your granola might not have been super clumpy and crunchy. Please check out all my tips and tricks in the blog I suggested above. One of the main reasons is that the granola was too thick on the sheet trays and didn’t get cooked through properly. I always use 2 sheet pans and wait for it to cool completely before breaking it apart! I hope this helps and your next batch is a dream come true

      1. Thank you for the help.

        Also if you could please let me know at what temprature should I bake the granola at?

        1. Hey Rupal, you can get all of that information on the recipe card! The first step in the instructions is to preheat the oven to 325 convection or 325 degrees farenheit so make sure you do that before starting to mix your ingredients!

  3. Hi Teri-Ann,
    I love the look and sound of your recipes. I’ve never made Granola before but have decided to give it a try. I don’t have any dried fruit on hand but do have some frozen berries. Would I need to dehydrate these before using or could I drain off as much liquid as possible and use them as is??? Would they dry out enough in the baking process?
    Thanks. Deb.

    1. Hey Deb, I would suggest against using frozen fruits even if thawed. You want to try and keep the pans as dry as possible to ensure an even cooking of all the granola and in order for it to clump. If you don’t have any dried fruits like raisins or blueberries you could always omit and add additional seeds or nuts. I hope this helps! Happy Baking 🙂

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