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"Buttery" Gluten-Free Lower Sugar Granola

Prep Time 10 mins
Cook Time 25 mins
Cooling Time 1 hr
Total Time 1 hr 35 mins
Course Breakfast
Servings 4 cups


  • 2 1/2 cups gluten-free rolled oats
  • 1/2 cup buckwheat groats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup chia seeds
  • 1 tablespoon cinnamon
  • 1/3 cup melted ghee (use coconut oil for dairy-free)
  • 1/3 cup coconut nectar or maple syrup
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    In a large mixing bowl, combine the oats, buckwheat groats, coconut flakes, chia seeds, and cinnamon. Stir to blend.
    In a separate medium mixing bowl, whisk together the melted ghee, coconut nectar or maple syrup, and vanilla extract.
    Pour the wet ingredients into the oat mixture. Use a spatula to mix until the dry ingredients are fully coated.
    Transfer the granola mixture to the baking sheet and spread evenly, flattening with the back of the spatula.
    Bake for 10 minutes. Remove the baking sheet from the oven and press again with back of the spatula. Rotate the baking sheet to ensure even cooking. Bake 7 to 10 more minutes until the granola has turned slightly golden brown. Allow the granola to completely cool on the baking sheet for at least 1 to 2 hours before breaking it up into clumps (the longer it cools, the more clumps you get!).
Keyword Dairy-free optional, Egg-free, Gluten-free, Soy-free, Tree Nut-free