Gluten-Free Granola with Coconut, Cranberries, and Hazelnuts

Good for Baby, Good for Mama

Gluten-Free Granola with Coconut, Cranberries, and Hazelnuts


3½ pounds


C = cup


  • 2 C hazelnuts

  • 1 C roasted sunflower seeds

  • 6 C gluten-free old fashioned oats

  • ½ C sesame seeds

  • 1 C unsweetened coconut flakes

  • ½ C canola oil

  • ½ C honey

  • ½ C maple syrup

  • 1 C dried apricots

  • 1 C dried cranberries


  1. Preheat oven to 325°F.

  2. On a baking sheet, place 2 cups of hazelnuts in an even layer and bake for 15 minutes or until golden brown—keep an eye on them to make sure they don’t burn! 

  3. In a large bowl, combine toasted hazelnuts, 1 cup of roasted sunflower seeds, 6 cups of gluten-free old fashioned oats, ½ cup of sesame seeds, and 1 cup of unsweetened coconut flakes. Set aside.

  4. In a small saucepan on low heat, add ½ cup of canola oil, ½ cup of honey, and ½ cup of maple syrup until warmed through, stirring to combine. 

  5. Slowly pour heated mixture over dry ingredients and stir together.

  6. Line two baking sheets with parchment paper and evenly spread granola between both pans. Bake for 30 minutes, stirring every 10 minutes to ensure an even bake, rotating the pan each time. Let cool. 

  7. While you wait, chop 1 cup of dried apricots.

  8. Once cool, break granola into pieces and add chopped dried apricots and 1 cup dried cranberries. Stir to combine. Eat up, Mama!

  9. Store remaining granola in an airtight container for up to 3 months.

Recipe By

Betsi Ashby
of Grrrnola

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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