Crunchy Gluten-Free Granola

Crunchy Gluten-Free Granola 580 Author: Canadian Living Credits: Crunchy Gluten-Free Granola 580

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.

  • Portion size 9 servings

Ingredients

  • 5 cups wheat-free rolled oats such as Bob
  • 1/2 cup chopped hazelnut
  • 1/2 cup chopped whole almond
  • 1/3 cup raw sunflower seed
  • 1/3 cup raw pumpkin seed
  • 1/3 cup dried cranberry
  • 1/3 cup sliced dried apricot
  • 1/4 cup sultana raisin
  • 1/4 cup packed brown sugar
  • 2 tablespoons flaxseeds
  • 2 tablespoons sesame seeds
  • 1/3 cup brown rice syrup
  • 1/4 cup liquid honey
  • 1/4 cup canola oil melted
  • 1/4 cup butter melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Method

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 facts Per 1/4 cup: about

  • Sodium 37 mg
  • Protein 4 g
  • Calories 133.0
  • Total fat 6 g
  • Potassium 124 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Gluten-Free Granola