Tested till perfect Crunchy Gluten-Free Granola
Crunchy Gluten-Free Granola
Photography by Yvonne Duivenvoorden

Crunchy Gluten-Free Granola

This sweet granola is so addictive that you'll want it for snacking on anytime, not just for breakfast. The recipe is good for people who want to avoid gluten but can still tolerate oats. Look for “gluten-free” or “wheat free” labelling to ensure no cross-contamination.

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: October 2011

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 9 cups


  • 5 cups 5cupswheat-free rolled oats, such as Bob
  • 1/2 cup 1/2cupchopped hazelnuthazelnuts
  • 1/2 cup 1/2cupchopped whole almondwhole almonds
  • 1/3 cup 1/3cupraw sunflower seedsunflower seeds
  • 1/3 cup 1/3cupraw pumpkin seedpumpkin seeds
  • 1/3 cup 1/3cupdried cranberrydried cranberries
  • 1/3 cup 1/3cupsliced dried apricotdried apricots
  • 1/4 cup 1/4cupsultana raisinsultana raisins
  • 1/4 cup 1/4cuppacked brown sugar
  • 2 tbsp 2tbspflaxseeds
  • 2 tbsp 2tbspsesame seeds
  • 1/3 cup 1/3cupbrown rice syrup
  • 1/4 cup 1/4cupliquid honey
  • 1/4 cup 1/4cupcanola oil or butter, melted
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tspsalt
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In large bowl, combine oats, hazelnuts, almonds, sunflower seeds, pumpkin seeds, cranberries, apricots, raisins, brown sugar, flaxseeds and sesame seeds.

In saucepan, heat together rice syrup, honey, oil, cinnamon and salt over medium heat until blended, about 3 minutes. Pour over oat mixture; toss to coat.

Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325?F (160?C) oven, stirring every 10 minutes and rotating pans halfway through, until golden, about 25 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 weeks.)

Nutritional Information Per 1/4 cup: about

cal 133 pro 4g total fat 6g sat. fat 1g
carb 18g fibre 2g chol 0mg sodium 37mg
potassium 124mg

% RDI:

calcium 2 iron 9 vit A 1 folate 5
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