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Preheat your oven to 300°F. Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.

In a large mixing bowl, combine the gluten-free rolled oats, slivered almonds, chopped pecans, ground flax seeds, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.

In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until fully combined.

Pour the wet ingredient mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or spoon, making sure every oat and nut is coated with the sweet mixture.

Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid overcrowding the pan to ensure even baking and crispiness.

Bake for 25 minutes, stirring the granola gently halfway through the baking time (around the 12-13 minute mark) to promote even browning. The granola should be lightly golden brown and fragrant.

Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up significantly as it cools. This usually takes about 15-20 minutes. Once cool, break it into clusters.

To assemble, divide the plain Greek yogurt among four serving bowls. Top each bowl generously with the cooled gluten-free granola and fresh mixed berries. Drizzle with honey, if desired, before serving.


Preheat your oven to 300°F. Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.

In a large mixing bowl, combine the gluten-free rolled oats, slivered almonds, chopped pecans, ground flax seeds, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.

In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until fully combined.

Pour the wet ingredient mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or spoon, making sure every oat and nut is coated with the sweet mixture.

Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid overcrowding the pan to ensure even baking and crispiness.

Bake for 25 minutes, stirring the granola gently halfway through the baking time (around the 12-13 minute mark) to promote even browning. The granola should be lightly golden brown and fragrant.

Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up significantly as it cools. This usually takes about 15-20 minutes. Once cool, break it into clusters.

To assemble, divide the plain Greek yogurt among four serving bowls. Top each bowl generously with the cooled gluten-free granola and fresh mixed berries. Drizzle with honey, if desired, before serving.
