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Chunky Gluten Free Granola {gf + dairy free + vegan}

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  • Author: Nyssa Tanner
  • Total Time: 55 minutes
  • Yield: 7 cups 1x
  • Diet: Gluten Free


This recipe for chunky gluten free granola is a healthy homemade granola that’s perfect for quick breakfasts and snacking. Made with gluten free oats, a mix of nuts and seeds, and a vanilla cinnamon scented maple syrup mixture to hold it all together! It is chunky, full of crunchy clusters, and so much healthier than store bought granola! Gluten free, dairy free, and vegan.


  • 2 cups gluten free oats 
  • 1 cup raw sliced almonds 
  • 1 cup raw cashews or cashew pieces
  • 1 cup raw pecans 
  • 1/2 cup raw sunflower seeds
  • 2 tablespoons flax or chia seeds (optional) 
  • 1/2 cup coconut sugar 
  • 1/4 cup non dairy milk 
  • 1/4 cup maple syrup 
  • 1/2 cup almond butter 
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon 
  • 1 teaspoon vanilla extract 


  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper
  2. Add all dry ingredients to a large bowl – gluten free oats, sliced almonds, cashew pieces, pecans,  sunflower seeds, and flax or chia seeds if using. 
  3. In a small saucepan combine coconut sugar, nondairy milk, maple syrup, almond butter, sea salt, cinnamon, and vanilla extract. Heat over medium low heat and whisk together as it heats. Once smooth and warm pour over the dry ingredients and stir to thoroughly coat. 
  4. Transfer granola onto parchment lined baking sheet and firmly press into an even 1/2 inch thick layer. If you find the granola is too sticky, lightly grease your hands or a spatula with coconut oil or avocado oil.
  5. Move to the oven and bake for about 45-55 minutes – until darkened in color and the edges appear dry. If it seems like it’s getting dark too fast (especially around the edges), take the granola out of the oven, lower the heat to 250, and return to the oven once the temp has lowered and continue to bake until done. 
  6. Don’t worry if the center of the granola still seems soft – it will harden and crisp up as it cools. If it’s dry to the touch and golden brown it’s done!
  7. Remove from the oven and allow to cool completely before breaking into clusters. Store in an airtight container to keep it fresh and crunchy!


For the best results choose raw nuts and seeds when possible – otherwise you run the risk of already toasted ingredients over baking.

It’s super important to store homemade granola in a sealed airtight container to keep moisture out and keep it crispy. This is my number one tip for keeping your granola crunchy and fresh!

Moisture content of nuts, seeds, and oats can vary. If you find that your granola isn’t crunchy after baking it according to the recipe instructions, try baking it a little longer at a lower temperature so it doesn’t burn – 250 degrees for an additional 10-20 minutes is probably a good place to start. 

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: breakfast
  • Method: oven
  • Cuisine: healthy