This Big Cluster Gluten Free Granola is simple to make and so tasty. Perfect for breakfast for as a snack. It’s vegan and dairy free.
This post is sponsored on behalf of SunButter. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
I made a couple batches of this granola to make sure it was perfect, and it was nice to have on hand for quick breakfasts. It’s perfectly sweetened and the clusters hold together great.
Nut Free and Gluten Free Granola
This delicious granola is nut free thanks to SunButter being used as the base. Sunflower seeds are used for a little texture, pumpkin seeds could also be used if desired. Oats are naturally gluten free, but can be cross contaminated so make sure to look for specially labeled gluten free oats. Everything else is naturally gluten free.
This granola uses no animal products keeping it vegan. Maple syrup is one of my favorite sweeteners and also vegan. Dried cranberries are used and optional, any dried fruit could be used here or it could be left out completely.
This granola comes together quickly, mixing together and then baking at a low temperature to get the perfect texture. It makes a pretty big batch meaning just a little effort to make and a big result. Great for making on the weekend and having on hand for the week.
This can be stored covered at room temperature and stays good for a couple weeks. It may stay good longer than that, but that’s how long it lasted. Let cool fully then place in a container and cover. A large mason jar works great for this and makes pouring into a bowl easy.
You will love this big cluster gluten free granola because it’s quick to make and is a great snack. Here are some more granola recipes to try:
Paleo Tart Cherry Granola Bites
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Big Cluster Gluten Free Granola
- 3 cups gluten free oats
- 1 cup sunflower seeds
- 1/4 teaspoon salt
- 3/4 cup SunButter
- 2/3 cup maple syrup
- 1 teaspoon vanilla
- 1/4 cup melted coconut oil
- 1/2 cup dried cranberries
- Preheat oven to 275° and line a sheet tray with parchment paper.
- In a large bowl, combine the oats, sunflower seeds, and salt.
- In a small bowl, combine the SunButter, maple syrup, vanilla and coconut oil. Stir until well mixed. Pour over the oat mixture and stir well until the mixture is well combined. Scoop onto the sheet tray and bake one hour, stirring every 15 minutes. When you take it out the last time, don't stir it, just let it cool and then break into big clusters. Add in the cranberries.
- Let cool fully on the sheet tray and then store covered at room temperature.
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