Crunchy Gluten-Free Granola

By Adell Shneer and The Test Kitchen

14 people added this to their Recipe Box

Crunchy Gluten-Free GranolaThis 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. 2 user reviews.

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Crunchy Gluten-Free Granola
Photography by Yvonne Duivenvoorden

This recipe makes 36 1/4 cups servings

Nutritional Info
Per 1/4 cup: about	-
cal	133133 cal
pro	4 g4g pro
total fat	6 g6g total fat
sat. fat	1 g1g sat. fat
carb	18 g18g carb
fibre	2 g2g fibre
chol	0 mg0mg chol
sodium	37 mg37mg sodium
potassium	124 mg124mg potassium
% RDI:	-
calcium	22 calcium
iron	99 iron
vit A	11 vit A
folate	55 folate

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.

Ingredients

5 cups wheat-free rolled oats , such as Bob5 5cups cupswheat-free rolled oats, such as Bob
1/2 cup chopped hazelnuts 1/2 1/2cup cupchopped hazelnuthazelnuts
1/2 cup chopped whole almonds 1/2 1/2cup cupchopped whole almondwhole almonds
1/3 cup raw sunflower seeds 1/3 1/3cup cupraw sunflower seedsunflower seeds
1/3 cup raw pumpkin seeds 1/3 1/3cup cupraw pumpkin seedpumpkin seeds
1/3 cup dried cranberries 1/3 1/3cup cupdried cranberrydried cranberries
1/3 cup sliced dried apricots 1/3 1/3cup cupsliced dried apricotdried apricots
1/4 cup sultana raisins 1/4 1/4cup cupsultana raisinsultana raisins
1/4 cup packed brown sugar 1/4 1/4cup cuppacked brown sugar
2 tbsp flaxseeds 2 2tbsp tbspflaxseeds
2 tbsp sesame seeds 2 2tbsp tbspsesame seeds
1/3 cup brown rice syrup 1/3 1/3cup cupbrown rice syrup
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
1/4 cup canola oil , melted1/4 1/4cup cupcanola oil or butter, melted
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/2 tsp salt 1/2 1/2tsp tspsalt

Preparation

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.)

Source : Canadian Living Magazine: October 2011