This oat and honey granola is so easy to make and is perfect for breakfast or as a snack. All you need is 10 minutes to get this prepped and in the oven. Gluten free and naturally sweetened…it’s the best gluten-free granola recipe.
Why This Recipe Works
- EASY – 10 minutes, and simple ingredients, is all you need to prep this easy granola and then you let the oven do the rest of the work.
- CUSTOMIZABLE – this granola recipe calls for basic ingredients, but there are many ways to customize! Skip the almonds to make a nut-free granola, or switch out the dried apricots for your favorite dried fruit. Many ways to make to your liking.
- DIETARY NEEDS – gluten free, dairy free, refined sugar free, and an option for nut-free.
- HEALTHY – free of refined oils and refined sugars!
OATS– you’ll want to use old-fashioned or rolled oats for this granola (old-fashioned and rolled oats are the same thing) – do not use quick-cooking oats (they won’t bake up the same). Make sure to use certified gluten-free if you follow a gluten-free diet.
ALMONDS – I like sliced almonds, but you could use whole almonds or a different kind of nut; pecans or walnuts would be great!
HONEY – I like to use raw honey, but regular honey also works in this recipe.
NUT-FREE? If you are looking for a nut-free granola, replace the sliced almonds with pumpkin seeds, sesame seeds, and/or sunflower seeds (out of the shell).
COCONUT – you can use either dried shredded coconut or dried coconut chips; just make sure there are no added sugars.
DRIED APRICOTS – any dried fruit will work, I just love the flavor of the apricots with the simplicity of the granola.
COCONUT OIL – I prefer to use virgin coconut oil (also known as unrefined) – don’t worry about the taste – you will not be able to taste the coconut in the finished granola. However, you can use refined coconut oil if you want.
Tips for Keeping the Ingredients Clean
These are specific things I look for in order to keep the ingredients used in this oat and honey granola clean. Ingredients not listed don’t have any specifications when it comes to keeping/purchasing them clean.
And if you don’t use items with my recommendations below, the recipe will still turn out great.
Oats – like with most grains, oats that are not genetically engineered, are sprayed with glyphosate (an herbicide that’s been linked to an increase cancer risk) prior to being harvested. Because of this, organic is best to ensure this herbicide does not make its way into your oats.
Almonds – because of the potential for PPO and glyphosate being found on conventional almonds, I opt for organic.
Honey – honey can be a great natural sweetener, but make sure it is raw honey. Regular honey is pasteurized and has gone through more processing, which can reduce the nutrients in the honey.
Dried apricots – the dried apricots shouldn’t’ have any added sugars or preservatives; the only ingredient should be the apricots. Same goes for any dried fruit.
Follow these simple steps to make the best gluten-free granola recipe!
Step 1: Mix the dry ingredients in a large mixing bowl. In a small separate bowl, combine the wet ingredients and mix well. Add the wet ingredients to the dry ingredients.
Step 2: Mix everything until all oats are coated and wet ingredients are fully incorporated with the dry ingredients.
Step 3: Line a baking sheet with parchment paper and evenly spread the granola on the pan. Using the back of a spoon, or spatula, push the granola lightly down into the pan.
Step 4: Bake at 250 for about an hour, mixing every 20 minutes. While the granola is baking, chop the dried apricots.
Step 6: Allow to fully cool to room temperature and then mix in the dried apricots.
Step 7: Enjoy your oat and honey granola!
The trick to getting nice clumps/clusters in granola is making sure you push the granola into the pan before baking and after you mix throughout the baking time. In addition, allowing the granola to fully cool on the baking sheet before mixing in the dried fruit helps clusters to form. It can be tempting to mix/try it right away, but don’t do it… it’s worth the wait.
Make sure to store in an airtight container and it will last for up to two weeks.
Notes & Tips
- Baking: Granola is very sensitive with baking time – a few extra minutes and you’ll have burnt granola. If you don’t bake long enough, you won’t get the perfect crunchy granola you long for. You’ll know it’s done when the granola on the outer edges of the pan begin to turn light golden brown and the granola is very fragrant.
- Let granola cool: The granola will still be soft when it’s done; don’t worry about this. The granola will continue to harden as it cools. Allow granola to cool for at least 30 minutes (this also helps some nice clusters to form).
- Customize: Swap the dried apricots for your favorite dried fruit, swap out the almonds for pumpkin seeds and/or sesame seeds for some nut-free granola, or play around with different types of nuts (walnuts and pecans would be great).
- Serving: There are lots of ways to enjoy this granola! You can eat it as a snack, with some milk, sprinkled on ice cream, sprinkled over some pancakes or waffles, or add to some slices apples with peanut butter for some apple nachos!
More Recipes I Think You’ll Enjoy!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don’t forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Easy Oat and Honey Granola
- 4 cups gluten-free rolled oats
- 1 1/2 cups sliced almonds
- 1 cup unsweetened shredded coconut
- 1 tsp. cinnamon
- 3/4 tsp. fine sea salt (1/2 tsp. is using regular table salt)
- 2 tsp. pure vanilla extract
- 1/2 cup coconut oil, melted
- 1/2 cup raw honey
- 1 1/2 cups dried apricots, chopped
- Preheat oven to 250 and line a baking sheet with parchment paper.
- Mix oats, almonds, coconut, cinnamon, and salt in a large bowl.
- In a separate bowl, combine the vanilla, coconut oil, and honey. Add this to the bowl with the oats.
- Mix ingredients together until all oats are coated and wet ingredients are fully incorporated.
- Evenly spread granola mixture onto the lined baking sheet. Lightly push the granola into the pan (this will help to create some nice clusters in the finished granola).
- Bake for 60-70 minutes, stirring the granola every 20 minutes. After stirring, evenly push the granola back onto the pan (see recipe notes). You’ll know it's done when the granola on the outer edges of the pan begin to turn light golden brown and the granola is very fragrant.
- Let cool to room temperature (about 30/45 minutes) and then mix in the dried apricots. Allowing granola to completely cool before mixing will keep some granola chunks in the mix.
- Store in an airtight container and enjoy!
- If not gluten free, you can use regular oats. Do not use quick cooking oats.
- For the coconut, you can use either shredded coconut or coconut chips. Just make sure it’s dried and unsweetened.
- If you’re honey isn’t completely smooth or liquid, you can throw it in the microwave for about 10 seconds before mixing with the oil and vanilla (raw honey can sometimes be little more solid).
- Regular honey will work too if you don’t have raw honey.
- To get some nice clusters in your granola, push granola back into the pan each time you stir (you can use a spatula or the back of a spoon).
- The granola will still be soft when it’s done; don’t’ worry about this. The granola will continue to harden as it cools.