Gluten Free Granola Recipe

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 Gluten Free Granola with Figs, Goji Berries & Quinoa Flakes

This quick and easy, big-batch Gluten Free Granola is the perfect breakfast option for those days when you’re time poor.

gluten free granola

This granola recipe is gluten free. The only grain included is quinoa – in a flaked form. Other than that, it’s nuts, seeds, dried fruit, tahini and maple syrup. So it’s a little bit sweet, but that’s half the fun and there certainly isn’t any other form of sweetener added.

I’ve used vanilla powder to enhance the flavour, but you can always use vanilla essence or extract instead. I’ve used slivered almonds, but chopped raw almonds, or any other nuts of your choice would also suit. It’s a fairly flexible recipe, so feel free to swap the goji berries and dried figs for any other dried fruit of your choice too. You can also use sunflower seeds instead of pepitas, or a combination of both. But whatever you do, to mitigate risk of the dried fruit burning, don’t add it until the very last 10 minutes of baking.

I’ve also recently discovered the amazing  Unsweetened Coconut Milk by Inside Out Nutritious Goods. It’s a fabulous locally produced ‘milk’, which is “literally just coconut flesh and filtered water. Cold pressed, cold pressured and ready to drink”. It’s only 11% coconut flesh, so it’s fairly light, but has a lovely white colour and subtle coconut flavour. It’s worlds apart from the canned products and is made fresh to drink, rather than for cooking. I’ve been using it in smoothies and I’ve since found that its absolutely delicious with my granola and a chopped banana too.

Makes: 2.8L capacity container
Prep time: 10 mins
Cooking time: 30 mins




  • large mixing bowl
  • 2 large baking trays
  • small mixing bowl


  • 350g quinoa flakes
  • 1/2 cup pepitas (green pumpkin seeds), or sunflower seeds
  • 1 cup shredded coconut
  • 1/2 cup flaxseed meal (optional)
  • 1 cup slithered (or roughly chopped) almonds, pecans or macadamia nuts
  • 1 dessertspoon ground cinnamon
  • 1 dessertspoon vanilla powder*
  • 2/3 cup tahini
  • 2/3 cup maple syrup
  • 1 tbsp coconut oil
  • 1/2 cup goji berries
  • 1 cup chopped dried figs

*If you don’t have vanilla powder, you can instead mix 1 dessert spoon of vanilla extract/essence with the wet ingredients: tahini, maple syrup and coconut oil.


  1. Preheat oven to 150 degrees Celsius. (Ensure oven is set to a gentle mode and not fan-forced – a fan-forced oven may result in burning).
  2. Line two baking trays with baking paper and set aside.
  3. In the large mixing bowl, add the quinoa flakes, pepitas, shredded coconut, flaxseed meal, slivered almonds, cinnamon and vanilla. Mix to combine.
  4. In the small mixing bowl, add the tahini, maple syrup and coconut oil, stirring to combine.
  5. Add the tahini and maple mixture to the large bowl and mix until wet ingredients is evenly distributed throughout. This may take a little while. Once complete the dry ingredients should be very slightly moist.
  6. Spread the mixture across to the two large baking trays, spreading to the corners and ensuring an even depth throughout.
  7. Transfer both trays to the oven and bake for a total of 30 minutes, however, you must stop and turn the granola every 10 minutes.
  8. After 20 minutes,  add the dried figs, gently combining with the granola. Return to the oven for a final round of 10 minutes.
  9. Remove both trays from the oven and allow to cool completely before mixing the goji berries through and then storing.


This batch will fill a 2.8L container. Store in a cool dry pantry.


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