Written by on June 21, 2023

Ultimate Gluten-Free Granola Recipe with Chia and Hemp (Nut-Free)

Recipes

The best granola recipe! It has the perfect crunch and chew, without being too hard. I love it on top of Dragon Fruit Bowls, or in yogurt. Its also hard to resist snacking on it directly from the container.

So I was trying to imitate a store bought granola I really liked, but since it was hard to find I tried to make it myself. I put together the ingredients on the ingredient lists, with the addition of chia (I thought it would go well- and I was right). The results were AMAZING! I was so impressed with myself with my first attempt at this granola recipe. That batch of granola disappeared quickly, and it was now time to make it again. Here is where the trouble began!

Unfortunately, the first time I made it I did not right the recipe down, and then I tried replicating it, but I just could not seem to get it right!

At one point I thought having the original granola I was basing my recipe on would help me. So I traveled to the one store that carried it. Now I had the original to taste, but I was disappointed, and realized I liked my version (my first attempt) much better than the store bought version. I continued to try to replicate my first attempt again, and again.

After a couple more attempts I finally started to write it down, and keep notes each time I made. Finally one day all the stars aligned, and I had the most amazing granola once again! Luckily I wrote it down, and I am sharing the secrets of what is needed for the most amazing gluten-free Granola Recipe.

Ingredients:

1/2 cup Old Fashion Oats

1/4 cup Sugar

1/4 cup plus 2 Tab. Rice Flour (I use the Arrowhead Mills brand)

2.5 Tablespoons Chia Seeds

1.5 Tablespoons Hemp Seeds

2.5 Tablespoons of Oil (I use canola, a neutral oil is best for this)

Date Syrup (Also called Silan or Date Honey)

Instructions:

  1. Preheat oven to 270.
  2. Mix together oats, sugar, rice flour, chia, hemp in disposable foil pan*
  3. Slowly fork in oil, drizzling about 1 Tab at a time until forms a crumble with small clusters. NOTE: If you add too much oil, or saturate 1 area the mixture will not crumble and will form a “dough”.
  4. Place pan on top shelf of preheated oven.
  5. Mix every 10 – 15 minutes until browned. Once you notice it starting to brown, it probably only needs 10 more minutes. When ready it will be a golden brown, and have a strong aroma! Don’t go to far away! The granola needs your attention!
  6. Remove from oven, and immediately Drizzle about 2 squirts of Date Syrup (Silan) mixing between each. (If yours is in a jar, then about 2 tablespoon). Mix well, and crumble any large clumps. This further clusters the granola. I personally do not like mine to clumpy having huge clusters.
  7. Let cool completely. The oats will get crunchier as they cool. It may seem “soft” when still warn, but don’t worry it will be nice and toasted.

*Do you need to use a disposable pan, or can you use a metal sheet pan for this granola recipe?

I have used a metal pan before, and it just does not come out the same. If you use a metal pan make sure to lower the temperature, because metal pans conduct more heat.

From my experience, the granola toasted the best when using a disposable pan, and oven at 270 to start.

Additionally, its easier to mix the granola while in the oven when the pan has high sides. When I used a sheet pan, I got crumbs into the oven, which is not simple to clean when oven is still on.

Do I need to mix the granola so often?

YES! To get a perfect toast without burning the granola its important for temperature to be low, and go slow! Mixing is also important for heat distribution. Trying to speed up the process may result in disappointment and burnt granola. We don’t want that. Without mixing often, areas can get too hot, and burn, so mixing often helps redistribute heat evenly. Sugar really does not like too much heat, and will burn if temperature is too high!

Can I mix in the Date Syrup (Silan) before putting in the oven?

No, please dont! It will burn pretty fast, and its not tasty! Yes I know! I have once put pack in oven for few minutes after I put the Silan, and it quickly became a sad story. If you have tried making other recipes on the internet that called for Honey or Maple syrup, and always seem to burn, then this is why! I honestly don’t understand the recipes that call for 1/2 cup honey, and then tell you to put it in oven at 350. Every time I tried that it burns! I have tried many internet recipes, and they never worked for me. I assure you this recipe is different, but it requires patience and attention.

Can I double this Granola Recipe?

Great Question! For some reason, each time I doubled it, it did not come out as I wanted it to. It always seems to work better when I make a single recipe. I don’t know why, and I am still working on it, and trying to figure it out. It will just be easier not having to make it every day. Yes, its THAT good, and I do share it with others, and give a small batch to my gluten-free sister. Once I master the double recipe I will let you all know!

What happens if I put the oven on higher, and bake for less time?

You cry! In all seriousness, I do not recommend this! You are trying to toast dry granola, too much heat will result in a burnt crisp that makes its home in the trash can. Low and slow is your friend! If you smoke meats, you can understand what a difference low and slow makes. Patience is key! As with most things in life short cuts will never lead to the same results! So often when making good quality food, its about the process as much as the ingredients. The process impacts the taste! Think about the difference between sautéed, fried, and caramelized onions.