This gluten free granola recipe is fast, easy, alpha-gal friendly, and absolutely delicious. Using just five simple ingredients (that you probably already have on hand) you can whip up a batch of granola in minutes!
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I cite and link to expert sources as often as possible, but because I have an MBA (and not an MD), nothing published on this site should be perceived as medical advice as I’m clearly lacking the letters required on my diploma to be a physician.
Even before I was diagnosed with alpha-gal syndrome, my two go-to breakfasts were eggs and oats. And now that I am living with alpha-gal, I find myself alternating between the two as methodically as a group of school kids dividing up the class for a game of kickball: eggs, oats, eggs, oats …
But as the cold, dreary days of Kansas City winter fade into the warmer days of summer, I like to replace my every-other-day steaming bowl of oatmeal with homemade granola.
This easy, five-ingredient gluten-free granola recipe is a snap to make and keeps well in an airtight container. There are several ways to enjoy it at breakfast time or as a snack, so you’ll want to make up a big batch to keep in your alpha-gal friendly pantry.
In This Article
How to Make Granola
This easy recipe has just five ingredients and takes less than 30 minutes to prepare. And most of that is baking time! Simply combine the three dry ingredients, then pour in a mixture of vegetable oil and sweetener before tossing it together and baking in the oven. Yes, it’s that simple!
Healthy Granola Ingredients
This easy recipe has just five ingredients, all of which are naturally gluten free and alpha-gal friendly. However, as anyone with a food allergy knows, you’ll always want to double check that the ingredients you select are appropriate for your dietary restrictions.
Oats are a primary ingredient in homemade granola, offering a base of wholesome and nutritious crunch. I always use rolled, old-fashioned oats and have not tried this recipe with quick oats, instant oats, Irish oats, or steel-cut oats.
Shredded coconut is available in sweetened and unsweetened varieties. I prefer unsweetened in order to reduce my daily sugar intake and because the honey adds enough sweetness for my taste. If you want your granola to be a little sweeter, you can certainly use sweetened coconut.
Because the nuts will be toasted in the oven, I prefer raw almonds. But if you can’t find them, this crunchy granola turns out just fine with just about any type of sliced almonds.
While this easy gluten-free granola recipe specifically uses honey, you can substitute an equal amount of real maple syrup to make vegan granola. Another plant-based option is agave. However, agave is one and a half times sweeter than sugar, so either use a little less than the recommended 2 tablespoons (about 1-½ tablespoons) or expect your granola to be a little sweeter.
Why You Should Make Your Own Granola
Granola can be a delicious alpha gal friendly food. But store-bought granola often contains added sugars, preservatives, or other ingredients that may not align with your dietary restrictions or health goals.
When you make your own granola, you have full control over its ingredients and preparation. And, you can customize the flavor to your taste buds. Have some shelled pistachios to use up? Substitute them for the sliced almonds. Want sweeter granola? Use sweetened shredded coconut. Mix and match as much as you’d like!
Another benefit of making your own granola is that it is often less expensive than purchasing it pre-made. You can buy ingredients like rolled oats, nuts, and seeds in bulk or Costco-sized containers and then mix them with a few pantry staples to create delicious and healthy granola in less than 30 minutes.
Important Tip for Making This Healthy Granola Recipe
One lesson I’ve learned over the years is to line your baking sheet with parchment paper. Not only does this make cleanup faster and easier, but once the granola is done baking and completely cooled, you can roll up the corners of the parchment paper and easily pour the whole batch into an airtight container.
Substitutions and Variations
This granola recipe is quite flexible, allowing you to mix and match ingredients to match your dietary requirements and taste. Here are a few substitutions and variations to try:
You can substitute the almonds and coconut for just about any nut or seed you like; just be sure you use one cup of these ingredients to two cups of oats. I’ve made this recipe with pistachios, cashews, walnuts, pecans, macadamia nuts, sunflower seeds, hemp seeds, and pepitas (pumpkin seeds) – and all were delicious!
Sage Advice: If you use walnuts or pecans, you may want to quarter the halves so that the nut pieces are bite-sized.
Not a fan of coconut? Have everything but this ingredient on hand? No worries! Just replace the ½ cup of coconut with ½ cup of another type of nuts. You can double the sliced almonds or add a second type of nut to the mix.
To spice things up, add a teaspoon or two to the oil and sweetener mixture before pouring it over the dry ingredients. Some great options to try are ground cinnamon, chai spice, pumpkin spice, and even a dash of cayenne.
You can make several plant-based substitutions for the honey to create a vegan version of this granola recipe. Try maple syrup, corn syrup, coconut nectar, and brown rice syrup.
Although I tend to stick to the basics with my granola and add fresh fruit when I’m ready to eat it, you can mix a cup of dried fruit or mini chocolate chips into the cooled granola to zhuzh it up a bit. Great options include dried cranberries, dried blueberries, and raisins.
Important Note: If you’re an alpha gal who is sensitive to dairy products, be sure to choose vegan chocolate chips.
Related Article: The Truth About Alpha-Gal and Chocolate
How to Store Homemade Granola
Although this delicious gluten-free granola is sure to be gobbled up quickly, it keeps for up to six months when stored properly. Once it is fully cooled, move the granola to an airtight glass container (like a mason jar) or plastic container with a tightly fitting lid.
Store the granola in a cool, dry place such as the pantry. Just be sure to keep it away from strong-smelling foods like onions and garlic so it doesn’t absorb those flavors. Yuck! You’ll also want to avoid storing your granola in humid spots, like in the refrigerator or near the stove, as that can cause it to lose its crunch or even become soggy.
You can also freeze this granola for up to one year.
Ways to Enjoy This Homemade Gluten-Free Granola
One of my favorite ways to enjoy homemade granola is in a breakfast parfait of yogurt, granola, and fresh berries. But it’s also delicious as a cold cereal in a bowl with milk. Incorporate this granola into snack time by adding it to banana slices dotted with peanut or almond butter. It also adds a delicious crunch to fruit salad, smoothie bowls, and a scoop of ice cream or frozen yogurt.
Important Note: If you’re an alpha gal who is sensitive to dairy products, be sure to choose vegan yogurt, vegan ice cream, and dairy-free milk (like almond milk).
Related Article: The Ultimate Alpha-Gal Friendly Snack List
Easy Gluten Free Granola
- 2 cups oatmeal
- 1/2 cup shredded coconut (I prefer unsweetened)
- 1/2 cup sliced almonds
- 2 tbsp vegetable oil (I like olive oil)
- 2 tbsp honey (substitute maple syrup for vegan recipe)
- Preheat oven to 350 F.
- Line a large rimmed baking sheet with parchment paper.
- Toss oats, coconut, and almonds together in a mixing bowl and then spread out evenly on the prepared baking sheet.
- In a small bowl, stir vegetable oil and honey together until well combined.
- Pour the liquid over the granola mixture on the baking sheet and toss lightly.
- Slide the baking pan into the preheated oven and bake in five-minute intervals for about 15-20 minutes, lightly stirring the mixture each time.
- When the mixture is cooled to room temperature, carefully lift the parchment sheet, roll one end, and pour the granola into an air tight container. Store in a cool, dry place (like a pantry) for up to six months.