The Best Granola Ever (Gluten, Dairy & Refined Sugar Free)

I have been DETERMINED to get this granola recipe I perfected out to you.

Every time I eat this, I think in my mind that it is ‘The Best Breakfast in the World’. ha.

Yes, I like it THAT much!!!!

I got a craving for granola last fall. One of my dearest friends brought me some homemade granola once in Brooklyn, when I was sick, and I swear – I’d been wanting to make granola ever since.

I started sampling some granola recipes on-line. I tried two granola recipes from two major food bloggers in my blog feed. And you know what, I felt the recipes could be better, heartier, more flavorful, even healthier. To me, they just tasted a little flat. So I tweaked the recipe and the result is SOOOO perfectly good. I promise if you make this for someone, they will beg you for the recipe (as was the case with my Mother-in-law who visited us here. She’s been making it every week since!)

Best Granola


5 cups rolled gluten-free oats
2 cups unsweetened coconut shavings
2 cups raw almonds, coarsely chopped
1 cup pumpkin seed (green pepitas)
1/4 cup chia seeds
Optional: 3/4 cup dried cranberry, raisin, or other dried fruit

1/2 cup coconut oil
1/2 cup almond butter or natural peanut butter
2/3 cup maple syrup (or raw honey, though we prefer the maple)
2 tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. celtic sea salt


  1. Preheat oven to 340 degrees F.
  2. Mix the oats, coconut flakes, almonds, pumpkin seeds, chia seeds, dried fruit together in a large bowl.
  3. In a small skillet over medium-low heat, warm the coconut oil, almond (or peanut) butter, and maple syrup. Add salt, cinnamon, and pumpkin spice to wet mixture and mix. Pour over the dry ingredients. Mix well.
  4. Spread the mixture evenly onto one large or two small baking sheets, then pour the glaze over the mixture and stir with two spoons.
  5. Bake for 20-25 minutes or until toasted brown. Stir 1 or 2 times while cooking, to ensure even toasting. Be careful towards the end as it can burn quickly.
  6. Remove from the oven and let cool completely.
  7. To keep it crisp, store in a container that has an air-tight seal.

We serve it with coconut milk or almond milk.

Warning: It’s more like dessert.



P.S. I’m joining Beautycounter on Oct. 1 and I’d love to be your consultant if you’re in need of some make-up or skincare. For my first week, I’m giving away a full-sized Lip Conditioner as a thank you to all my new clients. Just write me at and I’ll make sure to send you the product.

UPDATE: Here’s my new shopping link for Beautycounter!

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One Comment

  1. Lauren October 15, 2017 at 9:00 pm - Reply

    SO good, Mara! I made a batch last week and have been gifting little containers to friends because I can’t bear not to share it! Thanks for the amazing recipe 🙂

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