Go Back
+ servings
2 white mugs of granola with milk bottle above pouring into front bowl. small white bowl of blueberries infront. spilled granola and wood spoon on right, small glass bowl of honey in back on white background

Gluten-Free Granola

Author: Janet Harlow
Course: Breakfast
Cuisine: American
Servings: 4 cups
This lower sugar gluten-free granola, sneaks in some protein and makes for a great complete breakfast or snack
No ratings yet
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins

Recommended Products


  • 1 15 oz. can garbanzo beans*
  • c gluten-free rolled oats
  • ¾ cup roasted edamame or soy nuts*
  • c raw pumpkin seeds
  • c chopped cashews or slivered almonds
  • c chopped unsweetened dried fruit
  • 3 Tbsp whole teff grain
  • 1 egg white or egg replacer
  • 2 Tbsp flax seed meal
  • 3 Tbsp brown or coconut sugar
  • 2 Tbsp agave or raw honey
  • 2 Tbsp safflower oil
  • tsp cinnamon


  • Heat the oven to 400°
  • Drain and rinse the garbanzo beans. Spread them out on a kitchen towel to absorb any excess moisture. Remove any loose shells.
  • Lay them on a baking sheet and roast for 30 minutes. They will not be completely dry at this point but will dry out when the granola bakes.
  • Meanwhile, in a large mixing bowl, combine the oats, edamame, pumpkin seeds, nuts, dried fruit and teff grain.
  • In a small mixing bowl thoroughly whisk the egg white, coconut sugar, agave or honey oil and cinnamon.
  • When the garbanzo beans are done, add them to the oat mixture and turn the oven down to 250.°  Then add the egg mixture to the oat mixture and stir until all the dry ingredients are moistened.
  • Line the baking sheet with parchment paper and spread the granola in an even layer.
  • Place in the oven and set the timer for 15 minutes.
  • When the 15 minutes are up give the granola a stir to turn it over a bit. Continue baking for another hour and stir every 15 minutes. It will seem a little moist and chewy right out of the oven but will become crispy once cooled.


* In place of the canned garbanzo beans you can use 3/4 c dried garbanzo bean snacks like these crunchy chickpea snacks.
Did you make this recipe? Tag @chefjanetk on Instagram


Serving: 1/2 cupCalories: 360kcalCarbohydrates: 46gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 23mgSodium: 188mgFiber: 9gSugar: 16g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.