Why is homemade granola so intimidating? I have no idea but it totally is. Well, I am here to tell you that this is your recipe. Trust me on this one. I have attempted granola a zillion times and this is hands down the easiest and best recipe I have come up with. It’s loaded with healthy fat, protein and carbs, the kids love it, and it’s incredibly versatile. I put it on everything! (or eat it straight out of the jar)

I am absolutely in love with the maple oat hemp flavor profile in this recipe, but if you don’t have one of the ingredients on hand, swap it out for something similar. You can play around with it and make your favorite combo. Yummmmmm.

Now for my SIMPLE HEALTH HACK:

When using cinnamon, always try to use Ceylon Cinnamon if you can. It is a bit more expensive but in my opinion 100% worth it. First, it has more antioxidants and less coumarin (which can cause liver damage in high doses).

It also does the following:

Assists in blood sugar regulation
Anti-inflammatory
Anti-microbial
Regulates blood pressure
Potentially preventative against Alzheimer’s disease

My homemade granola recipe is loaded with this medicinal cinnamon. Feels great to give my kids such a healthy treat too!

Here are some of my favorite ways I use this awesome granola:

Take out the big chunks and use them as snacks for your kid’s lunches
Layer with yogurt and fresh fruit for a fancy parfait
Make a homemade acai bowl and use it as a topping (recipe here)
Make a breakfast banana boat (split a banana, top with yogurt fruit and granola)
Throw some over ice cream for an extra sweet crunch

The Best Gluten Free Granola

Hands down the best gluten free granola you've ever had. Trust me.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Ingredients

2 cups gluten free oats
1/2 cup hemp hearts
1 cup shredded unsweetened coconut
1/2 cup walnut pieces
1/2 tsp coarse salt
1/3 cup coconut oil melted
1/2 cup maple syrup
1 tsp vanilla extract or vanilla bean paste
1 tsp Ceylon cinnamon

Instructions

Preheat oven to 250 degrees Fahrenheit
Add all ingredients in a large bowl. Mix well.
Spread evenly on a lined baking sheet and cook for 1 hour.
Break up the granola with a spoon and cook a bit more. 10 minutes should be enough.
Remove and let cool completely. Store in an airtight container when fully cool. Lasts a week no problem. Maybe longer but mine never lasts that long.