Make homemade gluten-free granola in 20 minutes with these 5 kid-approved recipes. Simple ingredients, customizable flavors, and perfect for breakfast or snacks.
Homemade gluten-free granola is easier than you think and tastes infinitely better than store-bought versions. These 5 recipes take just 20 minutes and use simple ingredients your kids will love.\n\n## Why Make Granola at Home?\n\nHomemade granola offers several advantages:\n- Cost savings: 60% less expensive than certified products\n- Ingredient control: No hidden gluten or unwanted additives\n- Customization: Adjust sweetness and add favorite mix-ins\n- Freshness: Better taste and texture than shelf-stable versions\n\n## Base Recipe Formula\n\nEvery recipe follows this simple ratio:\n- 3 cups certified gluten-free oats\n- 1/3 cup healthy fat (coconut oil or olive oil)\n- 1/4 cup natural sweetener (honey or maple syrup)\n- 1/2 teaspoon vanilla extract\n- 1/4 teaspoon salt\n\n## Recipe 1: Classic Cinnamon Crunch\n\nAdd to base:\n- 1 teaspoon cinnamon\n- 1/2 cup chopped almonds\n- 1/3 cup mini chocolate chips (added after baking)\n\nKid appeal: Sweet cinnamon flavor with chocolate surprise\n\n## Recipe 2: Tropical Paradise\n\nAdd to base:\n- 1/2 cup unsweetened coconut flakes\n- 1/3 cup dried pineapple pieces\n- 1/4 cup cashew pieces\n\nKid appeal: Exotic flavors that taste like vacation\n\n## Recipe 3: Apple Pie Spice\n\nAdd to base:\n- 1 teaspoon apple pie spice\n- 1/2 cup dried apple chips (crushed)\n- 1/3 cup pumpkin seeds\n\nKid appeal: Familiar apple pie taste in crunchy form\n\n## Recipe 4: Chocolate Peanut Butter\n\nAdd to base:\n- 2 tablespoons natural peanut butter\n- 2 tablespoons cocoa powder\n- 1/3 cup mini chocolate chips (added after baking)\n\nKid appeal: Classic PB&chocolate combination\n\n## Recipe 5: Vanilla Berry Bliss\n\nAdd to base:\n- Extra 1/2 teaspoon vanilla\n- 1/2 cup freeze-dried strawberries\n- 1/4 cup white chocolate chips (added after baking)\n\nKid appeal: Pretty pink color and sweet berry flavor\n\n## Simple Baking Instructions\n\n1. Preheat oven to 300°F (150°C)\n2. Mix dry ingredients in large bowl\n3. Warm wet ingredients until just melted, stir into dry\n4. Spread on parchment-lined baking sheet\n5. Bake 18-22 minutes, stirring once halfway\n6. Cool completely before adding chocolate chips\n7. Store in airtight container for up to 2 weeks\n\n## Serving Suggestions\n\n- Breakfast bowl: With milk or yogurt and fresh fruit\n- Snack mix: Combined with dried fruit and nuts\n- Ice cream topping: Sprinkle over vanilla ice cream\n- Trail mix: Perfect for lunchboxes and outings\n\n## Storage Tips\n\n- Cool completely before storing to maintain crunch\n- Use glass jars or airtight containers\n- Keep in pantry up to 2 weeks\n- Freeze portions in zip bags up to 3 months\n\nFor more breakfast inspiration, explore our Complete Gluten-Free Breakfast Guide with 30 morning meal ideas. You'll find additional snack recipes in our 30 Gluten-Free After-School Snacks, plus comprehensive meal planning support in our Ultimate Gluten-Free Meal Prep guide.
