This gluten-free granola couldn’t be any simpler to make and is also vegan, 100% whole grain and dairy-free.
So here’s a super last minute treat for July 4th! If you find yourself with some more time on your hands, take a look at these healthier July 4th desserts.
I absolutely love these parfaits. What I don’t love is that you can’t assemble them beforehand. The granola gets soggy pretty quickly so you’ll want to eat these up right away! If you want to make these for a July 4th picnic or something like that, you’ll just have to make a little make-your-own-parfait station. It’s kind of fun, right? :)
This gluten-free granola wasn’t originally going to be vegan. I wanted to make granola clusters and I read how you could add an egg white to “any” granola recipe and it’d magically become cluster-y. I was doubtful but tried it out, anyway. The egg white version came out kind of soft and mushy, which was kind of a relief. I hate having leftover egg yolks and I bet some of you do, too! So here’s a less fussy recipe.
When I realized that the granola was almost vegan, I tried it out with brown rice syrup in place of the honey. Worked perfectly!
The added sugar is entirely optional. I forgot to add it once and was going to throw the granola away, thinking that it tasted like nothing.
Then a few people came over, tried it, and some preferred it to the version with sugar. I’ve also made it with 2 tablespoons of sugar instead of 4 and even that was pretty great.
I envy the people who thought this gluten-free granola was plenty sweet without it! My sweet tooth must be out of control.
The two tablespoons of vanilla isn’t a typo, by the way. Just go with it! And the almond extract adds something a little special, without turning the granola almond-flavored.
I hope you all have a fantastic 4th of July! :)
Gluten-free Granola (vegan, dairy-free, 100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 4 cups granola
- 4 cups (368 grams) rolled oats (use gluten-free oats, if necessary)
- 1/4 cup (50 grams) raw sugar or granulated sugar, optional
- 6 tablespoons (84 grams) unsalted butter or coconut oil for vegan1
- 6 tablespoons honey or brown rice syrup for vegan
- 2 tablespoons vanilla extract
- 2 teaspoons almond or coconut extract
- 1/2 teaspoon salt
- 1/4 cup (25 grams) granola
- 1/2 cup (120 grams) plain or vanilla Greek yogurt or coconut yogurt for vegan
- 1/2 cup mixed berries, rinsed and patted dry
For the granola:
For the parfaits:
- Heat the oven to 325 °F (163 °C). Line a jelly roll pan with a piece of parchment paper.
- In a large mixing bowl, stir together the sugar, coconut oil, honey, vanilla extract, almond extract and salt. Stir in the oats.
- Transfer the granola to the prepared jelly roll sheet and spread into an even layer.
- Bake for 15-20 minutes, rotating the pan halfway through, until the granola near the edges of the pan starts to brown. Keep a close eye on it as all ovens are different. Stir the granola thoroughly and then bake for another 5-10 minutes or until uniformly lightly browned. The granola will still be soft but will crisp up as it cools.
- Let the granola cool completely on the pan. Store in an airtight container for up to 3-4 weeks.
- Layer 1/4 cup Greek yogurt into the bottom of a dessert glass (my glasses have a capacity of 10-ounces). Top with 2 tablespoons granola, followed by 1/4 cup berries. Do one more layer of yogurt, granola and berries. Serve immediately.
For the granola:
For the parfaits:
- I used refined coconut oil, which doesn't have coconut taste. If you use unrefined coconut oil, this granola may have some coconut taste to it.
- For vegan: Use coconut oil, brown rice syrup and coconut yogurt. I'd recommend using coconut extract instead of almond if using coconut yogurt and unrefined coconut oil.
- For dairy-free: Use coconut oil and coconut yogurt. I'd recommend using coconut extract instead of almond if using coconut yogurt and unrefined coconut oil.
Source: My Post on My Baking Addiction – Gluten-free Granola