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.

Ingredients

• 3 cupsgluten-free rolled oats
• 1 cupraw almonds, roughly chopped
• 1/2 cupraw pecans, roughly chopped
• 1/3 cuphoney
• 1/4 cupcoconut oil, melted
• 1 tspground cinnamon
• 1 tspvanilla extract
• 1/4 tspsalt
• 4 cupsGreek yogurt, plain or vanilla
• 2 cupsfresh berries, mixed optional

Method

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 0:05
2. 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. 0:05
3. In a small bowl, whisk together the melted coconut oil, honey, cinnamon, vanilla extract, and salt until well combined and smooth. 0:05
4. 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. 0:06
5. Spread the granola mixture evenly onto the prepared baking sheet in a single layer, pressing down gently to create clusters. 0:05
6. 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. 0:06
7. 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. 0:05
8. 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. 0:05
9. 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. 0:05