The BEST Homemade Granola

The perfect crunch for your yogurt bowl or can be great when you want a snack!

Crunchy Coconut-Pistachio Granola (Gluten-Free)

Ingredients:

2 ¾ cups gluten-free rolled oats

½ cup unsweetened shredded coconut

½ cup shelled pistachios

½ cup pumpkin seeds

½ cup of dried cranberries

¼ cup chia or flax seeds (optional)

½ cup of brown sugar

1/3 cup maple syrup or honey

1/3 cup extra virgin olive oil

1 tsp pure vanilla extract

1 tablespoon of kosher salt

½ tsp ground cinnamon

Instructions

1. Prep the oven
Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper.

2. Mix the dry ingredients
In a large bowl, combine the rolled oats, shredded coconut, pistachios, pumpkin seeds, chia or flax seeds (if using), cinnamon, and kosher salt. Stir well to evenly distribute everything.

3. Make the sweet coating
Add the brown sugar, maple syrup (or honey), and olive oil to a small saucepan over low heat. Warm for 2–3 minutes, stirring occasionally, until the brown sugar has mostly dissolved and the mixture is smooth. Remove from the heat and stir in the vanilla extract.

4. Coat the granola
Pour the warm syrup mixture over the dry ingredients. Stir thoroughly until every oat and nut is lightly coated.

5. Spread and press
Transfer the mixture to the prepared baking sheet. Spread it into an even layer, then gently press it down with the back of a spatula. This helps create those big crunchy clusters.

6. Bake
Bake at 300°F for 35–40 minutes. For the best clusters, don't stir too much, give it one gentle stir around the 20-minute mark, then spread it back into an even layer.

7. Let it cool completely
Allow the granola to cool completely on the baking sheet, about 45–60 minutes. Don't stir it while it's cooling, the granola will firm up and become crunchy as it cools.

8. Store
Once completely cool, break into clusters and transfer to an airtight container. Store at room temperature for up to 2 weeks.