Oh my friends, this granola is the best gluten-free granola! Honestly, it gets rave reviews! I adapted it from Angela Liddon’s recipe in her Oh She Glows Cookbook. (Available here) (Affiliate link, which means I make a small commission at no additional cost to you, thanks for supporting my blog.)
When I make this granola, I always double it (double measurements are given below) because it is SO good. Any extra can be brought to a friend and, in my experience, will be greeted with smiles and/or a happy dance. It also freezes well and since there are a lot of different ingredients to measure out, why not double it?
It is nutty and sweet and contains a large variety of ingredients, which my Naturopath recommends! If I am out of an ingredient, I just substitute more of another. You can use any dried fruit you like. This recipe is very adaptable so don’t hesitate to try it even if you don’t have all of the ingredients on hand.
For breakfast, I slice a banana, break up a few clusters and serve with cashew milk. My son likes to eat it with yogurt. For a snack, I just grab a cluster and go. How will you enjoy the best gluten-free granola?
Granola Clusters
Ingredients
- 1 1/4 cup ground almonds
- 2 cups pecans, chopped
- 1 cup gluten-free crisp rice cereal
- 1 1/2 cups gluten-free rolled oats
- 1 1/3 cups raisins
- 1 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 2/3 cup unsweetened coconut
- 4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/2 cup vegetable oil
- 4 tsp vanilla extract
Instructions
- Preheat oven to 275 F
- Combine ground nuts, pecans, crisp rice cereal, oats, raisins, pumpkin and sunflower seeds, coconut, cinnamon and salt. Mix well.Combine maple syrup, oil and vanilla extract. Pour over nut/oat/seed mixture and stir until well combined.Pour onto parchment lined baking sheet. Spread to create a 1/2 inch layer and gently press down.
- Bake for 20 minutes, then rotate pan and bake for an additional 20 minutes until lightly golden. Let cool at least one hour. This allows the granola to maintain clusters and not become crumbs.
- Store in fridge 2-3 weeks or freeze 4-5 weeks.
Notes
If you enjoyed this, you may also like Mom’s Almost-Famous Carrot Cake
[…] try my version of her recipe here. I have made some substitutions that are easier to […]