This Big Cluster Gluten Free Granola is easy to make and delicious. It’s perfect for a hearty breakfast or a satisfying snack. The recipe is vegan and dairy-free, and it forms large crunchy clusters that are great on their own or with milk or yogurt.
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I tested this granola a couple of times to get the texture and sweetness just right. The result is a large-batch granola that stores well and makes weekday breakfasts or snacks quick and satisfying. The clusters hold together nicely and the flavor balances nutty, sweet, and lightly toasted notes.
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Nut Free and Gluten Free Granola
This granola is nut free because SunButter (sunflower seed butter) is used as the binding base instead of nut butters. It includes sunflower seeds for texture; you can substitute pumpkin seeds if you prefer. Oats are naturally gluten free, but they can be cross-contaminated during processing, so be sure to choose oats labeled specifically as gluten free. All other ingredients are naturally gluten free.
Vegan Granola
The recipe contains no animal products. Maple syrup provides the sweetener and is vegan-friendly. Dried cranberries are optional; you can use any dried fruit you like or omit them entirely. The coconut oil helps the clusters crisp up while keeping the recipe plant-based.
The method is simple: mix the dry ingredients, whisk the wet ingredients, combine, and bake at a low temperature to dry and crisp the granola without burning it. It yields a generous amount, so it’s ideal to make on the weekend and have ready for the week.
Storing Granola
Once the granola has cooled completely, store it at room temperature in an airtight container. It keeps well for a couple of weeks and often lasts longer. A large mason jar is ideal for storage and makes it easy to pour into a bowl.
You’ll love this big-cluster gluten free granola because it’s quick to prepare, versatile, and great for snacking. If you enjoy making granola, try other recipes like Paleo Pumpkin Granola, Pecan Pie Granola (paleo), or Paleo Tart Cherry Granola Bites for more flavor variations.
Big Cluster Gluten Free Granola
Author: Jessica DeMay
Prep Time: 10 minutes | Cook Time: 1 hour | Servings: 10
Ingredients
- 3 cups gluten free oats
- 1 cup sunflower seeds
- ¼ teaspoon salt
- ¾ cup SunButter (sunflower seed butter)
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- ½ cup dried cranberries (optional)
Instructions
- Preheat the oven to 275°F (135°C). Line a sheet tray with parchment paper.
- In a large bowl, mix the oats, sunflower seeds, and salt.
- In a small bowl, whisk together the SunButter, maple syrup, vanilla, and melted coconut oil until smooth. Pour the wet mixture over the oats and seeds, stirring until everything is evenly coated.
- Scoop the mixture onto the prepared sheet tray in an even layer. Bake for 1 hour, stirring every 15 minutes to promote even toasting. After the final stir, do not disturb the granola; leave it on the tray to cool so large clusters form.
- Once completely cool, break the granola into big clusters and stir in the dried cranberries, if using. Store in an airtight container at room temperature.
Nutrition Information (per serving)
Calories: 406 kcal | Carbohydrates: 44 g | Protein: 10 g | Fat: 23 g | Saturated Fat: 6 g | Fiber: 4 g | Sugar: 18 g
Other nutrients listed: Sodium 64 mg, Potassium 240 mg, Calcium 71 mg, Iron 3 mg, Vitamin A 17 IU, Vitamin C 1 mg.
