Chunky, Crunchy Gluten-Free Granola With Maple

If you love chewy, chunky and crispy granola then this is the best gluten-free granola recipe out there. It's fully of toasty oats, nuts and covered with sticky spiced maple syrup, making big clusters of goodness. Grab a handful for satisfying snack or make a batch as your family's favorite gluten-free breakfast idea!

Prep Time 10

Cook Time 40

Total Time 50

Servings 1/4-cup servings

Author Melissa Erdelac

Ingredients

2 ½ cups (202.5 g) gluten free rolled oats
½ cup (64.5 g) cashews whole or chopped
½ cup (71.5 g) almonds whole or chopped
½ teaspoon (½ teaspoon) cinnamon
½ teaspoon (½ teaspoon) nutmeg I used freshly grated
zest of 1 orange
6 tablespoons (6 tablespoons) unsalted butter
¼ cup (73.33 g) packed brown sugar
¼ cup (80.5 g) pure maple syrup
1 teaspoon (1 teaspoon) salt

Instructions

Preheat oven to 325ºF. Line two baking sheets with parchment paper and set aside.
In a large bowl mix together rolled oats, cashews, almonds, cinnamon, nutmeg and orange zest.
2 ½ cups gluten free rolled oats, ½ cup cashews, ½ cup almonds, ½ teaspoon cinnamon, ½ teaspoon nutmeg, zest of 1 orange
In a small saucepan or microwave-safe bowl melt together butter, maple syrup, brown sugar, and salt. Once the butter has melted and ingredients are mixed together, pour over dry ingredients. Stir to combine.
6 tablespoons unsalted butter, ¼ cup packed brown sugar, ¼ cup pure maple syrup, 1 teaspoon salt
Dump the mixed granola onto one lined baking sheet, spreading it out evenly. Lay the second piece of parchment on top of the granola, and place the second baking sheet (right-side up) on top of the parchment. You have a baking sheet / granola sandwich.
Bake in preheated oven for 20 minutes. Rotate and continue baking for 15-20 minutes, or until granola edges are golden brown, but middle is still soft.
Remove top baking sheet and parchment and cool, undisturbed, without stirring. After granola has cooled completely break into chunks.

Nutrition