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Gluten-Free Snacking Granola

On top of smoothies, yogurt, or straight up with a spoon - this snacking granola will get you through your day!

Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Author Samah Dada


  • 2 cups gluten-free rolled oats
  • 1/2 cup mixed nuts, slightly crushed I used a 50% less salt mix that included cashews, almonds, pecans, hazelnuts
  • 1 tbsp chia seeds
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup honey you can also use maple syrup or agave if you prefer
  • 1 tbsp almond butter you can also use peanut or cashew
  • 2 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • dash cinnamon


  1. Preheat oven to 300 degrees. 

  2. In a bowl, melt together the almond butter, coconut oil, and honey. You can microwave it for a few seconds until everything is slightly melted, or melt in a small pot over the stove. Stir in vanilla extract, and set aside to cool for a few minutes.

  3. Slightly crush mixed nuts into smaller pieces. In a medium bowl, mix together oats, chia seeds, shredded coconut, crushed mixed nuts, and dash of cinnamon.

  4. Mix the wet almond butter/honey/coconut oil mixture into the dry oat mixture until thoroughly combined. 

  5. Spread granola mixture onto a rimmed baking sheet. Bake for 25-30 minutes, stirring every 7-10 minutes until granola is golden. When granola comes out of the oven, don't stir again until it is cool (we want those clusters!) -- let cool for 10-15 minutes. Store in an air-tight container for a week.