Gluten, Dairy & Sugar Free Pecan Cranberry Granola

Gluten, Dairy & Sugar Free Pecan Cranberry Granola

This healthy granola is gluten, dairy, refined oil, and refined sugar free. This is a great breakfast or snack for the winter adventurer: full of functional carbohydrates, fibre and protein. Feel free to make this recipe your own by experimenting with different nuts, seeds and dried fruit.


  • 4 cups old-fashioned gluten-free rolled oats
  • 1 1/4 cups pecan halves
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 2/3 cup dried unsweetened cranberries
  • 1/2 cup unsweetened coconut flakes



  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. Melt coconut oil and let sit at room temperature.
  4. In a large bowl mix oats, pecans, pumpkin and sunflower seeds, sea salt, and cinnamon.
  5. Add maple syrup and vanilla to the melted coconut oil and whisk lightly to combine.
  6. Add to the oat mixture and stir to lightly coat all the ingredients.
  7. Spread the granola evenly over the parchment lined baking sheet.
  8. Bake for 12 minutes, then stir and add the coconut flakes.
  9. Bake for another 12 minutes, or until lightly browned. Do not over bake.
  10. Let the granola cool completely, add the dried cranberries and transfer to an airtight container. Store at room temperature for up to two weeks.


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