Q1: How can I tell when the granola is properly done baking, and what if it doesn't look golden brown after 25 minutes?

According to Step 6, the granola should be golden brown and fragrant after 25 minutes of baking at 400°F (200°C). Keep in mind that the granola will continue to crisp up as it cools in Step 7, so don't wait for it to be completely crunchy in the oven. If your granola isn't golden after 25 minutes, check your oven temperature accuracy and extend baking time by 3-5 minutes, watching carefully to prevent burning. The key indicator is a toasted, nutty aroma and a light golden color on the oats and nuts.

Q2: Can I substitute the coconut oil with another oil or butter, and will it affect the recipe?

Yes, you can substitute the 1/4 cup of coconut oil called for in Step 3 with other fats like melted butter, olive oil, or vegetable oil. Butter will give a richer flavor but may not keep the recipe dairy-free if that's a concern. Olive oil works well but choose a mild-flavored variety to avoid overpowering the cinnamon and vanilla. Whatever fat you choose, make sure it's melted and warm when whisking it with the honey in Step 3, as this helps it combine smoothly and coat the oats evenly in Step 4.

Q3: What if I don't have parchment paper listed in the equipment? Can I use something else to line the baking sheet?

If you don't have parchment paper as listed in the Equipment section for Step 1, you can use a silicone baking mat as an excellent alternative that's reusable and prevents sticking. You can also lightly grease your large baking sheet with coconut oil or cooking spray, though this may result in slightly less crispy granola and more difficult cleanup. Avoid using wax paper, as it's not heat-safe and will smoke or melt in the 400°F oven. Aluminum foil lightly greased with oil is another option, but parchment or silicone mats work best for achieving those perfect clusters described in Step 7.

Q4: Can I substitute the honey with maple syrup or agave, and do I need to adjust anything else in the recipe?

Yes, you can substitute the 1/3 cup of honey mentioned in Step 3 with equal amounts of maple syrup or agave nectar without any other adjustments needed. Maple syrup will add a deeper, more caramel-like flavor to your granola, while agave is milder and slightly less sweet. Both alternatives work well when whisked with the melted coconut oil in Step 3 and will coat the oats properly in Step 4. Keep in mind that maple syrup may result in slightly looser clusters during the cooling process in Step 7, so you might want to press the mixture down a bit more firmly on the baking sheet in Step 5.

Gluten-Free Granola with Yogurt

This homemade gluten-free granola with yogurt combines the satisfying crunch of toasted oats and nuts with the creamy tang of Greek yogurt, creating a perfectly balanced breakfast or snack that's both nutritious and delicious. Unlike store-bought granolas that often contain hidden gluten and excessive sugars, this recipe uses certified gluten-free rolled oats, natural honey, and wholesome ingredients you can trust.

The granola features a delightful blend of gluten-free oats, almonds, and pecans, lightly sweetened with honey and enhanced with warm cinnamon. As it bakes, your kitchen fills with an irresistible aroma of toasted nuts and caramelized sweetness. The clusters form naturally as the mixture cools, creating those coveted crunchy pieces that make homemade granola so special.

Paired with protein-rich Greek yogurt and optional fresh berries, this combination provides sustained energy throughout your morning while keeping you satisfied for hours. The granola stores beautifully in an airtight container for up to two weeks, making it an ideal make-ahead option for busy mornings.

Whether you're managing celiac disease, gluten sensitivity, or simply choosing a healthier lifestyle, this grab-and-go breakfast proves that gluten-free eating doesn't mean sacrificing flavor or convenience. Prepare a batch on Sunday, and you'll have quick, nourishing breakfasts ready all week long.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes

None servings

385 calories

Fat 18.50g

Carbs 45.00g

Protein 14.00g

Ingredients

3 cups	gluten-free rolled oats
1 cup	raw almonds, roughly chopped
1/2 cup	raw pecans, roughly chopped
1/3 cup	honey
1/4 cup	coconut oil, melted
1 tsp	ground cinnamon
1 tsp	vanilla extract
1/4 tsp	salt
4 cups	Greek yogurt, plain or vanilla
2 cups	fresh berries, mixed (optional)

Equipment

Parchment paper

Whisk

measuring spoons

measuring cups

large mixing bowl

large baking sheet

small bowl

airtight container

spatula or large spoon

portable containers

80/20 Diet

This recipe fits the 80/20 diet beautifully, with over 80% of ingredients being whole, nutrient-dense foods like oats, nuts, Greek yogurt, and fresh berries, while allowing for a small amount of honey as the 'flexible' component.

Clean Eating

Perfectly aligned with clean eating principles, this recipe uses whole, minimally processed ingredients like gluten-free oats, raw nuts, honey, and Greek yogurt, avoiding refined sugars, artificial additives, and processed foods.

Gluten-Free Diet

This recipe is perfectly suited for a gluten-free diet, using certified gluten-free rolled oats and naturally gluten-free ingredients like nuts, honey, and Greek yogurt. It avoids all wheat, barley, and other gluten-containing grains while providing a nutritious and delicious breakfast option.

Intermittent Fasting

An excellent option for intermittent fasting, this recipe offers a nutrient-dense meal with balanced macronutrients from protein-rich Greek yogurt, healthy fats from nuts and coconut oil, and complex carbohydrates from oats, providing sustained energy during eating windows.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

3 min

In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, and chopped pecans. Stir well to distribute the nuts evenly throughout the oats.

2 min

In a small bowl, whisk together the melted coconut oil, honey, cinnamon, vanilla extract, and salt until well combined and smooth.

1 min

Pour the warm honey mixture over the dry ingredients in the large bowl. Using a sturdy spatula or wooden spoon, mix thoroughly until all the oats and nuts are completely coated with the sticky mixture.

2 min

Spread the granola mixture evenly onto the prepared baking sheet in a single layer, pressing down gently to create clusters.

1 min

Bake in the preheated oven for 25 minutes, stirring once halfway through at the 12-13 minute mark, until the granola is golden brown and fragrant.

25 min

Remove the baking sheet from the oven and let the granola cool completely on the pan without stirring. This allows the clusters to form as it cools and hardens.

30 min

Once completely cooled, break the granola into clusters of your desired size. Store in an airtight container at room temperature for up to 2 weeks.

2 min

To serve, place 1/2 cup of Greek yogurt in a bowl or container, top with 1/2 cup of granola, and add fresh berries if desired. Enjoy immediately or pack for grab-and-go.

1 min

Gluten-Free Granola with Yogurt

Nutrition

Ingredients

Equipment

On Diet

80/20 Diet

Clean Eating

Gluten-Free Diet

Intermittent Fasting

Instructions

Frequently Asked Questions

Q1: How can I tell when the granola is properly done baking, and what if it doesn't look golden brown after 25 minutes?

Q2: Can I substitute the coconut oil with another oil or butter, and will it affect the recipe?

Q3: What if I don't have parchment paper listed in the equipment? Can I use something else to line the baking sheet?

Q4: Can I substitute the honey with maple syrup or agave, and do I need to adjust anything else in the recipe?