Organic Gluten-Free Maple + Raisin Granola 

2 mins read
Organic Gluten-Free Maple + Raisin Granola

This recipe is adapted from our friend and former contributor, Jeannette Ordas of Everybody Likes Sandwiches’ Crunchy Maple Granola recipe which she made for one of her posts here on Poppytalk several years back.  We were craving some granola recently, and rather than pick up something conventional from our local grocers which is usually packed with all processed sugars and preservatives, I remembered Jeannette’s recipes and thought I could adapt with some organic gluten free oats and switch things up a bit.  That’s what I love about granola, it’s a perfect recipe for customizing yourself, and for this one I just switched up for other items I had at home, like hemp seed instead of sesame seeds, coconut sugar instead of brown sugar, etc.  The result is a rather delicious addition to a bowl of yogurt, or as a meal or snack on it’s own with coconut milk.

Organic Gluten Free Maple + Raisin Granola

Adapted from Crunchy Maple Granola recipe by Jeannette Ordas for Poppytalk
6 cups gluten free whole organic oats
2 cups mixed raw nuts (crushed) like walnuts, almonds, pecans, brazil nuts
1/3 cup hemp seeds
2 teaspoons organic cinnamon
1 teaspoon organic ground ginger
1/2 teaspoon organic cloves
1/2 teaspoon himalayan pink salt
1/3 cup organic coconut oil, melted
1/4 cup sweetener – I used coconut sugar (which is just what I had on had and perhaps not optimal – but using correct equivalents preferably (xylitol, stevia, monkfruit) would be best
1/4 cup organic maple syrup
1 tablespoon organic vanilla
1 cup dried organic cranberries (or raisins) optional


Preheat oven to 325F. 
In a large bowl, use your hands to combine the oats, nuts, hemp seeds, spices and salt together. Pour in the oil, coconut sugar, maple syrup and vanilla and toss well until coated. 
Divide granola between 2 baking sheets lined with parchment paper and bake in oven for 30 minutes, stirring every 10 minutes until golden and dry. Sprinkle on the dried cranberries during the last 10 minutes of baking. Remove from oven and let cool completely before storing in a tightly lidded container.

Jan Halvarson

Jan founded Poppytalk in 2005 while a student at Emily Carr Institute of Art and Design (now ECU) to catalogue inspiration from typography to interior design. Since then she’s collaborated with Target (creating a limited edition glamping collection), a wallpaper collection with Milton & King, as well has written as a contributor at Wired, Martha Stewart and Huffington Post.