I love breakfast. There is just something about it that excites me. I don’t know whether it is the calm before the storm, the simplicity of the meals, or the creativity that can come so early in the morning, but whatever it is, I love it.

If you’ve been keeping up on Instagram, then you have probably noticed that I have been on a granola kick lately, and my latest flavor might be my favorite.

Gluten-free french toast granola.

Gluten-Free French Toast Granola

The spices that go into this granola, paired with chopped nuts, and puffed kamut, come together to make the perfect blend of flavors.

It’s reminiscent of late summer and golden hour. Reminds me of waking up late on a August Saturday morning, pouring a cup of coffee, and walking down to the lake to spend the day with my family. Its straight magical.

Gluten-Free French Toast Granola

Top your yogurt with it, add it to a smoothie, or even add it to some French toast. 


  • 1/2 cup gluten-free oats
  • 1/2 cup walnuts
  • 1/2 cup puffed kamut or gluten-free rice krispies (to make gf)
  • 1/3 cup coconut flakes
  • 1/3 cup pumpkin seeds
  • 2 tbsp  almond flour 
  • 3 tbsp  hemp seeds
  • 3 tbsp  flaxseeds
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil 
  • 1/2 tsp ground cinnamon 
  • 1/2 tsp ground ginger


  1. Preheat oven to 325 degrees F. 

  2. Pulse the nuts in a food processor.

  3. Add the pulsed nuts with the gluten-free oats, coconut flakes, pumpkin seeds, kamut, flaxseeds, hemp seeds, almond flour, cinnamon, and ginger. 

  4. Combine the coconut oil, vanilla, maple syrup, and cinnamon in a pan over medium heat.

  5. Add the heated mixture to the dry ingredient bowl and stir in.

  6. Spread the mixture on a baking sheet and bake for 15-20 minutes.

  7. Enjoy and store in the freezer!

It’s the perfect solution to those busy mornings where you feel like you don’t even have a second to eat.

Top your smoothie with it, enjoy it over plain Greek yogurt, or simply eat it by itself. The opportunities to enjoy this french toast granola are endless.

I eat it almost every morning over plain Greek yogurt, or sometimes take it with me to cafes. I’ll purchase my trusty Siggi’s yogurt and add it on top, enjoying it beside a cinnamon cappuccino.

xx Linds

P.S. If you enjoyed this granola recipe, make sure to check out my chocolate sea salt granola recipe or my gluten-free chocolate peanut butter granola.