Granola is a contemporary name for a toasted whole grain, nut and fruit-filled cereal which originated in Switzerland in the 19th century. That cereal was called “muesli” which means “mixture.”

It’s easy to make your own 5-pound batch of homemade gluten-free granola by using “certified” gluten-free oats. Traditionally, oats are frequently grown in fields where wheat, rye or barley may have been grown and oats are processed and packaged in facilities where these gluten containing oats are also processed. As long as you use “Certified” gluten-free oats in your granola, you can enjoy this lightly sweet, protein and mineral-rich cereal.

This large batch of gluten-free granola is delicious served as a breakfast cereal with milk or your favorite dairy-free milk substitute, it adds wonderful texture and flavor sprinkled over yogurt and it makes a convenient travel, hiking, biking or camping snack. Be sure to store your granola in an airtight container in the refrigerator or freezer to avoid rancidity in this healthy fatty acid rich cereal.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 5 pounds granola


  • 8 cups certified gluten-free rolled oats
  • 3 cups raw, unsalted sunflower seeds
  • 2 cups flax seeds (not ground flax meal)
  • 1 cup raw sesame seeds (not toasted)
  • 1 cup chopped raw unsalted almonds
  • 1 cup chopped raw unsalted walnuts
  • 1 cup chopped raw unsalted pecans
  • 1/2 cup unsalted butter OR ghee (clarified butter)
  • 1/2 cup fine quality oil (recommended – sesame oil OR light olive oil)
  • 3/4 cup honey
  • 1/4 cup 100% maple syrup
  • 1/2 cup brown cane sugar
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 tablespoon vanilla extract
  • Optional – 1 cup dry unsweetened fruit (raisin, apricots, etc.) If adding dried fruit decreaseamount of sunflower seeds from 3 cups to 2 cups)


Preheat oven to 325° F / 163° C

Line 2 large baking sheets with parchment paper.

Mix certified gluten-free rolled oats, sunflower seeds, flax seeds, sesame seeds, almonds, walnuts and pecans in a large (at least 6-quart) mixing bowl. Stir to thoroughly combine.

Place butter, oil, honey, maple syrup, brown cane sugar, cinnamon and salt in a heavy saucepan. Bring to a boil over medium high heat. Remove from heat. Whisk in vanilla extract.

Carefully pour half of hot syrup mixture over oat mixture in bowl. Stir to coat dry ingredients. Pour remaining syrup over oat mixture and stir again, until all dry ingredients are thoroughly coated.

Pour half of mixture on each parchment paper lined baking sheets and use a large spoon or spatula to evenly spread mixture on baking sheets. Place baking sheets in preheated oven.

Bake for 10 minutes. Remove baking sheets from oven and stir ingredients. This ensures even baking. Return baking sheets to oven and bake for another 10 to 15 minutes, or just until mixture starts to turn golden brown. Watch baking time carefully to avoid burning.

Remove baking sheets from oven. For chunky gluten-free granola, stir ingredients once and allow to completely cool. For a more cereal-textured granola, stir the granola more frequently as it cools. When cool, place granola in air tight containers and store in refrigerator.