If you like granola for breakfast but you don’t want to eat oats, this gluten-free granola is for you!

With only 6 ingredients, it’s a must make!

Rather than oats I’ve used puffed millet. If you haven’t heard of it or can’t find it you can also use puffed rice or puffed quinoa.

Puffed millet (or rice/quinoa) are a great subs for oats. They’re all high in fibre as well as being gluten-free. They work brilliantly in this granola and you get a great crunch too!

And it’s super easy to make! In fact, there’s no excuse not to make this gluten-free granola, literally mix it together and stick it in the oven!

Why homemade granola?

Shop-bought granola may seem like a healthy option, but if you look at the ingredient list you may be surprised.

Many contain high levels of refined sugar and cheap oils plus emulsifiers and additives. You really don’t want to be consuming these on a regular basis.

As a nutritionist, I always urge my clients to make their own homemade granolas. That way, you know exactly what you are getting. No cheap fillers, no additives and no refined sugar. You decide what you put in there.

Oat-Free and Gluten-Free Granola

This recipe stands out because it’s free from oats, which are commonly used in granola. I know a lot of you tell me that if you have gluten sensitivities or intolerances, even certified gluten-free oats can be problematic for you. So hopefully this can be one you can try. 

What ingredients to you need to make a gluten free granola

This granola recipe is made with just six key ingredients, each bringing its own nutritional benefits:

Puffed Millet
Millet is a nutritious, gluten-free grain that’s rich in magnesium, phosphorus, and fibre. It’s a great alternative to oats and gives the granola a nice crunch. Millet is also a good source of plant-based protein and antioxidants. If you can’t find it – sub in puffed rice or quinoa.

Desiccated Coconut
Desiccated coconut not only adds a sweetness and texture but is also packed with healthy fats, particularly medium-chain triglycerides (MCTs). These fats are quickly absorbed by the body, providing a fast source of energy. Additionally, coconut is rich in dietary fibre, helping to support your digestive health.

Coconut Flakes
The addition of coconut flakes gives the granola a crunch and further adds to its flavour. Like desiccated coconut, coconut flakes are high in healthy fats and fibre. 

Pumpkin and Sunflower Seeds
Both pumpkin and sunflower seeds are nutritional powerhouses. Pumpkin seeds are rich in magnesium, zinc, and antioxidants. Sunflower seeds, on the other hand, provide vitamin E, an essential nutrient for your skin health. Both seeds are also excellent sources of plant-based protein. I add a mix of both to this recipe but you can just add one, if preferred.

Coconut Oil
Instead of using processed vegetable oils, this recipe uses coconut oil to bind the ingredients together and give them crunch! Like desiccated coconut, the oil is rich in MCTs. It also has natural anti-inflammatory properties and is my preferred source of fats in sweet treats.

Maple Syrup
A more natural sweetener, maple syrup adds just the right amount of sweetness without the need for refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron. Making the granola yourself means you can judge how much sugar you add. Start with 2-3 tbsp and only add more if you would like a sweeter taste.

Storage & Shelf Life

Once completely cooled, store this granola in an airtight container.

It will keep up to 3 weeks. 

Recipe Tips

• Substitutions: If you can’t find puffed millet, puffed rice would work or you could use puffed quinoa. If you can’t find ready-toasted coconut flakes, add untoasted chips for the last 3-4 minutes of cooking time (to toast them).
• Baking tip: When baking the granola, spread the mixture in a thin, even layer on the baking tray. This ensures all the ingredients get the right amount of heat and allows them to crisp up evenly. 
• Variety: You can add dried fruits like cranberries or raisins once the granola has cooled. You could also mix in some chopped nuts, such as almonds or walnuts, for extra protein and crunch. 
• Sweeter granola: you can increase the maple syrup by a tablespoon or two. Alternatively, for a lower-sugar option, you can reduce the amount without affecting the texture too much. A pinch of cinnamon or vanilla extract can also enhance the sweetness naturally without adding extra sugar.

If you liked this recipe, why not try:

Chocolate & Pear Baked Oats

Matcha Chia Pudding

High Protein Green Smoothie

Blended Blueberry Puddings

Blood Orange Overnight Oats