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Gluten-Free Blueberry Almond Granola

  • Total Time: 35 minutes
  • Yield: About 6 cups of Granola 1x


  • 4 cups old fashioned gluten-free rolled oats
  • 1 1/4 cups slivered or chopped almonds
  • 1/3 cup chia seeds
  • 3 large egg whites
  • 3/4 teaspoon Kosher salt
  • 3/4 cup organic brown rice syrup
  • 1/3 cup liquid coconut oil
  • 4 teaspoons vanilla extract
  • 1 1/2 cups dried blueberries


  1. Preheat oven to 350°F. In a large mixing bowl, combine oats, almonds, and chia seeds. In another bowl, whisk the egg whites and salt until frothy. Continue to whisk in the brown rice syrup, coconut oil, and vanilla extract. Add wet ingredients to the large bowl of dry ingredients and stir until all the oats are evenly coated. Spread mixture onto two baking sheets lined with parchement paper. Bake for 20 minutes, then using a spatula, toss the granola, moving the outer edges to the center. Place granola back in oven and bakc for an additional 10 minutes or until golden brown. Let granola cool completely in the pan, then transfer to a large bowl and toss in dried blueberries.
  2. Serve with plain Greek yogurt for one heck of a breakfast.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes