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Gluten Free Trail Mix Granola

This granola is great with milk, almond milk, yogurt, or just plain, eaten by the handfuls. Enjoy! PREP TIME: includes time to let the baked granola cool and harden.
Prep Time2 hrs
Cook Time24 mins
Total Time2 hrs 24 mins
Course: Breakfast or Snack
Author: Hip Foodie Mom


  • 4 cups gluten free old fashioned rolled oats
  • 1 cup pecans
  • ½ cup pepitas
  • 1/4 cup almonds
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ cup coconut oil melted
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • light drizzle of maple syrup 1 to 1 1/2 tablespoons at most
  • 3/4 cup assortment dried fruit I used dried blueberries, dried cherries and dried cranberries
  • 1/3 cup dark chocolate chunks
  • Maldon Sea Salt Flakes


  • Preheat your oven to 350 degrees and line a large, rimmed baking sheet with parchment paper. Using a large mixing bowl, combine the rolled oats, pecans, pepitas, almonds, salt and cinnamon. Stir to blend.
  • Pour in the melted coconut oil, honey and vanilla. Mix well, using a rubber spatula, until everything is nicely coated. Pour the granola onto your prepared baking sheet, spreading it in an even layer. Lightly drizzle some maple syrup over the top.
  • Bake until golden, for about 22 to 24 minutes, stirring the granola halfway through the baking time.
  • Let the granola cool completely, undisturbed, for about an hour or 2, before breaking it into pieces and sprinkling on and mixing in the dried fruit and dark chocolate chunks. Sprinkle on some Maldon Sea Salt Flakes for a fantastic sweet and salty balance!
  • You can store the granola in an airtight container at room temperature for about 1 to 2 weeks, or in a sealed zip top bag in the freezer for up to 3 months. Enjoy!