Spiced Granola

Oh man, it has been way to long and I am so sorry that I have been so MIA lately. I finished culinary school in August, wrapped up my kitchen internship in October, and since then I have been working at a farm-to-table restaurant in the West Village called Mas Farmhouse. Besides getting my butt handed to me in the kitchen on a daily, I am still teaching yoga, traveling a ton and gearing up for the holidays. I am hoping that I will soon be able to settle into some sense of a routine that incorporates blogging a lot more, and sharing my travels and the fun new recipes that I have been working on. While I get all of my ducks in a row, I thought that I would share this super simple and healthy granola recipe. I have been trying to make a savory gluten-free granola for a while now, that I can eat on the go or add to my granola in the morning. I love granola, but a good gluten-free granola is not cheap when you go through it as quickly as we do. This recipe makes a ton and you will even have left over oats , so that you can easily make a second batch, because you will for sure run out. Also feel free to add whatever your little heart desires to this recipe, this is just what I had on hand at the time.  Enjoy!


  • 4 Cups Gluten-Free Oats (rolled or old-fashioned, not instant)
  • 1 Cup Sliced Almonds
  • 1 Cup Pepitas
  • 1 TBS. Chia Seeds
  • 1/4 Tsp. Salt or (Truffle Salt)
  • 1/2 Tsp. Cinnamon
  • 1/2 Tsp. Garam Masala
  • 1/2 Tsp. Mild Curry Powder
  • 1/3 Cup Coconut Oil
  • 1/3 Cup Honey
  • 4 Tsp. Pure Vanilla Extract


  1. Preheat oven to 300°.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl, use a spatula to stir together oats, almonds, pepitas, salt, garam masala, curry powder and cinnamon.
  4. In a small saucepan over medium heat, combine the coconut oil and honey. Bring to a light simmer over medium heat stirring constantly with a whisk to get the sugar to dissolve and the mixture to come together. Once it comes together and simmer about 30 seconds, remove from heat.
  5. Whisk in the vanilla extract.
  6. Pour the hot liquid mixture over the oat mixture in the bowl. Stir well with a large spatula. Spread granola on the cookie sheet lined with parchment. Bake at 300° until golden brown, about 25-30 minutes. Once or twice during the baking time, pull out and stir well and put back in for the remainder of the baking.
  7. Remove the granola from the oven. If you want to add in dried fruit, add it now. Cool granola completely. If you want smaller chunks, stir several times while it cools so that it doesn’t harden into large chunks.
  8. When cooled, use your hands to break apart to the size you want and store in an airtight container.

I hope you enjoy this recipe as much as I do.  If you are looking for a gluten-free granola that is paleo and omits the oats, you should check on my Not Your Granny’s Granola’.


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