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Almond granola

Vanilla Almond Granola (Gluten-Free)

5 from 3 votes
This gluten free almond granola has the biggest chunks, is extra crunchy, slightly nutty and perfectly sweet! It is made with gluten free oats.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 55 minutes
Servings: 8


  • 2 ½ cups (200 g) gluten-free oats if using regular oats, use 1 cup quick oats + 1 ½ cup rolled oats
  • ¾ cup (100 g) almonds
  • ½ cup (70 g) sunflower seeds
  • 2 tablespoons chia seeds
  • 1 pinch of salt
  • 4 tablespoons maple syrup or agave sirup
  • 1 tablespoon coconut oil
  • ¼ teaspoon vanilla extract
  • cup (150 ml) hot water

Add-ins (optional)

  • 2 teaspoons cacao nibs
  • 2 teaspoons dark chocolate chips


  • Chop the almonds roughly with a knife (or in your food processor).
  • Add all the dry ingredients (oats, almonds, sunflower seeds, chia seeds and salt) to a large bowl and give it a stir.
  • Add in the maple syrup, coconut oil, warm water and combine. Let sit for 15 minutes. The oats will absorb the moisture and make the mixture thicker.
  • In the meantime, preheat the oven to 350°F (180°C) and line one or two baking sheets with parchment paper.
  • Crumble the mixture over the baking sheet(s). You decide how big the chunks should be.
  • Bake the granola for 30 minutes, stirring every 10 minutes to make sure the granola is evenly baked.
  • Let the granola cool down COMPLETELY before storing it in an airtight container. Optionally add in some dark chocolate chunks and cacao nibs.


You can keep the granola for 3 weeks in an airtight container.
* Choose oat flakes rather than thick rolled oats. Thinner oat flakes will absorb moisture more easily and enable you to form bigger chunks as they will fall apart less quickly.


Calories: 279kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Fiber: 6g | Sugar: 7g
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