Maple + Sea Salt Granola

I love making granola.

Maple + Sea Salt Granola | Hugs ‘n Kitchen

Apart from it being so delicious, it will make your house smell fantastic while it bakes.

Good gluten-free granola can be a tough thing to find.  Not so much because there are weird glutenous ingredients in them, but because many oats (which are gluten-free by nature) are cross-contaminated with wheat, barley and rye in the fields.

There are some great gluten-free granolas out there – Udi’s, Bakery on Main and Chex even makes gluten-free granola now.  But I really love making my own!

Maple + Sea Salt Granola | Hugs ‘n Kitchen

Granola is fairly simple to make, healthier than any bag you’ll find at the market, it will be guaranteed gluten-free and you can customize it with different flavors and ingredients so it has all of the flavors you want!  You can mix in different nuts, dried fruits, seeds and chocolate.  You can control the amount of sugar, you can use agave, maple syrup or omit the sugar altogether!

Maple + Sea Salt Granola | Hugs ‘n Kitchen

This granola recipe is a fantastic recipe I found from Alex’s blog – Alex T Cooks.  It’s delicious and simple – perfectly sweet from the maple syrup (or agave nectar) and slightly salty from the sea salt.

It complements fresh fruit perfectly, or serves as the perfect topper for a smoothie or acai bowl!

Maple + Sea Salt Granola | Hugs ‘n KitchenMaple + Sea Salt Granola | Hugs ‘n KitchenI am so happy that I stumbled across Alex’s blog.  (I have a few more of Alex’s recipes I am excited about sharing with you soon!)

Hugs, kisses + yummy dishes… xoxo

Gluten-Free Maple & Sea Salt Granola

  • Total Time: 1 hour
  • YIELDS 4 cups


  1. Preheat oven to 325 degrees.
  2. Spray a baking sheet with cooking spray.
  3. In a large mixing bowl, combine all ingredients and mix well.
  4. Spread the mixture on the baking sheet.
  5. Bake for 45 minutes, stirring 2-3 times throughout the cooking time.
  6. Let cool, then store in a mason jar or airtight container.  (Will last in the fridge for a few months.)
Recipe adapted (to add nuts!) from Alex Thomopoulos.