Go Back
+ servings
Homemade granola with oats, flax seed and dried fruit.
Print Recipe
No ratings yet

Homemade Granola Gluten Free

Addictive homemade gluten free granola loaded with rolled oats, pumpkin seeds, flax seed, and dried fruit. It's sweetened with honey and pomegranate molasses. Use it for a snack, put it on your morning yogurt, or make it for holiday or hostess gifts.
One serving equals ½ cup of granola.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer or Snack, Breakfast / Brunch
Cuisine: Any
Keyword: granola
Servings: 16
Calories: 192.5kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 3 cups rolled oats
  • cup ground flax seed
  • ¼ cup roasted sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 cup dried fruit minced (I used a combo of dried apricots, currants and tart cherries)
  • ¼ cup cacao nibs
  • 2 tablespoons coconut oil (olive oil and safflower oil also work well)
  • ¼ cup honey
  • ¼ cup pomegranate molasses
  • ½ cup brown sugar packed
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Instructions

  • Preheat the oven to 250° F, and line a baking sheet with parchment paper.
    In a large mixing bowl, combine all the dry ingredients, dried fruit, and cacao nibs. Mix well with your hands or a large spoon.
  • Warm up the coconut oil to convert it to a liquid - I do this with a 20 second zap in the microwave.
    In a small microwave-safe bowl, mix the honey, molasses, and melted coconut oil together until well combined. Stir in the brown sugar, salt, cinnamon and cardamom.
    Warm in the microwave for 30 seconds. Stir again until the brown sugar is completely absorbed by the liquid. Repeat if necessary until the brown sugar is melted into the liquid.
  • Pour the warm liquid over the dry mixture, and mix well with a large spoon, spatula, or your hands until everything is well coated.
  • Spread the granola mixture evenly on a baking sheet and bake for 45 minutes, stirring the mixture every 8 - 10 minutes. Rotate the cookie sheet after each stirring.
  • The granola is done when the mixture starts to darken a shade or two and you can smell the spices in the mixture.
  • Remove from the oven and allow to dry until crispy (about 10-15 minutes).
  • Store in an airtight container. I’ve kept mine stored like this up to a month. It might keep fresh longer; it just doesn’t last that long in my house….

Nutrition

Serving: 0.5cup | Calories: 192.5kcal | Carbohydrates: 27.6g | Protein: 4.3g | Fat: 8g | Saturated Fat: 2.7g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 1.3g | Trans Fat: 0.004g | Sodium: 311.5mg | Potassium: 157.7mg | Fiber: 4.2g | Sugar: 13.9g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1.4mg