Gluten Free Granola


Gone are my days of eating cereal, but when I did, I was fan of Special K, Fibre Plus and Weetbix. Sadly, they contain quite a lot of sugar, salt (yep you read that right) and are highly processed.

When I first gave up processed foods back in 2012, I still ate oats occasionally for breakfast. In terms of sugar, traditional oats, rolled oats and quick oats tend to have either no sugar or a very small amount. So if you do eat cereal, oats are definitely your better option. 

When I first started Becomingness back in December last year, I shared a granola recipe that contained oats in it and was one of my favourite breakfasts. But for the majority of this year, I have stopped having oats for breakfast, as I have adopted more of a Paleo lifestyle (with the occasional quinoa, buckwheat and dairy). So it was only fitting that I made up a Gluten Free Granola that was suitable for Paleo and also for Vegan. I think this one is an improvement on my original granola recipe, as this granola forms clusters once it has cooled down after cooking and it won't get soggy when you add almond or coconut milk to it.

What I really love about granola is that you can make it on the weekend and have it for your breakfast during the week. So if you are short on time in the mornings, then I suggest making up a batch on the weekend!

My Gluten Free Granola is one of the elements of my Chia Berry Parfait and makes a really impressive breakfast (or snack)!


Ness xo


Gluten Free Granola

Serves 8


  • 1 cup raw macadamias
  • 1 cup raw cashews
  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 cup shredded organic coconut
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup dried apricots, chopped into smaller pieces (optional)
  • 1/2 cup pepitas
  • 1/2 cup sunflower seeds
  • 1/4 cup coconut oil
  • 1/2 cup organic maple syrup (or raw honey)
  • 1 teaspoon vanilla extract


Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper.

Add nuts to a blender and pulse a few times to chop the nuts. I suggest adding a cup at a time if you have a high speed blender, otherwise you may end up with more of a nut meal. Add the nuts, seeds, shredded coconut and dried fruit to a large mixing bowl.

Melt coconut oil in a small saucepan on low heat, remove from heat and add maple syrup, whisking to combine. Add vanilla extract and stir through. Pour into the mixing bowl, stirring well to combine.

Spread the granola mixture on the baking tray and cook for approximately 30-35 minutes, turning every 10 minutes. Remove from the oven and let it sit for 20 minutes or until hardened. Break into chunks and enjoy on its own or with coconut or almond milk.


Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.


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