Big-Cluster Gluten-Free Granola: Crunchy, High-Protein Breakfast Mix

This Big Cluster Gluten Free Granola is easy to make and delicious. It’s perfect for breakfast or a snack, and it’s both vegan and dairy-free.

This post is sponsored on behalf of SunButter. All opinions are my own. Thank you for supporting brands that help make Real Food with Jessica possible!

I made a couple of batches to get this recipe right, and it’s been great to have on hand for quick breakfasts. The sweetness is balanced and the clusters hold together nicely.

This granola is nut free because it uses SunButter as the binding base. Sunflower seeds add a little crunch; you can substitute pumpkin seeds if you prefer. While oats are naturally gluten free, they can be cross-contaminated during processing, so look for oats labeled specifically gluten free. The remaining ingredients are naturally gluten free.

Vegan Granola

This recipe contains no animal products. Maple syrup is used as the sweetener and dried cranberries add tart sweetness, but the fruit is optional — you can use a different dried fruit or omit it entirely.

The granola comes together quickly: mix the ingredients, bake at a low temperature, and you’ll get crunchy clusters. This makes a generous batch, so it’s ideal to prepare on the weekend and enjoy throughout the week.

Storing Granola

Once fully cooled, store the granola covered at room temperature. It stayed fresh for a couple of weeks in my tests, and will likely keep longer. A large mason jar or an airtight container works well and makes it easy to pour into a bowl.

You’ll love this big-cluster gluten free granola for its ease and flavor. If you want more granola ideas, try the other recipes on the site.

Big Cluster Gluten Free Granola

Author:
Jessica DeMay

Prep Time:
10 minutes

Cook Time:
1 hour

Servings:
10 servings

Ingredients

• 3 cups gluten free oats
• 1 cup sunflower seeds
• ¼ teaspoon salt
• ¾ cup SunButter
• ⅔ cup maple syrup
• 1 teaspoon vanilla
• ¼ cup melted coconut oil
• ½ cup dried cranberries (optional)

Instructions

• Preheat the oven to 275°F and line a sheet tray with parchment paper.
• In a large bowl, combine the oats, sunflower seeds, and salt.
• In a smaller bowl, whisk together SunButter, maple syrup, vanilla, and melted coconut oil until smooth. Pour the mixture over the oat mixture and stir until well coated. Spread the mixture on the prepared sheet tray and bake for 1 hour, stirring every 15 minutes. After the final stir, leave it undisturbed to cool so it forms big clusters. Once cooled, stir in the cranberries.
• Allow the granola to cool completely on the sheet tray, then store in an airtight container at room temperature.

Nutrition Information

Calories: 406 kcal
Carbohydrates: 44 g
Protein: 10 g
Fat: 23 g
Saturated Fat: 6 g
Sodium: 64 mg
Fiber: 4 g
Sugar: 18 g

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