Skip to content

Gluten Free Maple Nut Granola

I came across this recipe while reading, Clean Food. I have always wanted to make homemade granola because buying it in the store can be rather pricey, and this recipe looked perfect. Not too many ingredients, most of which I had at home, and about three steps. Sounds easy, and it was. I couldn’t believe you can make this at home, and probably for the fraction of the price per serving. In my opinion, it also tastes better than store-bought granola. So good in fact, that I ate it right out of the oven because couldn’t wait until it cooled down. 

My favorite way to enjoy is spooning it over a generous dollop of Greek yogurt. I also have been known to eat it by the handful, with almond milk, or as an ice cream topping. I will warn you, this makes about 10 cups, which is a lot of granola. I tend to give at least half away, otherwise I would be eating granola non-stop if I didn’t…

Lucky for me, finding Gluten Free oats is super easy nowadays. I’ve found them at Trader Joe’s and at Whole Foods in the cereal sections, by the oatmeal. You can use non Gluten Free oats, but make sure they are rolled oats and not the quick cooking kind.

There is room to play with the ingredients in this recipe. If you don’t have cashews on hand, walnuts or pecans would be an easy substitute. Try pepitas instead of sunflower seeds, or add in coconut oil instead of the canola oil. Lots of possibilities, and I will most likely be testing out a few variations (and posting them) in the near future.

Gluten Free Maple Nut Granola

Adapted slightly from Clean Food

4 c Gluten Free Oats
2 c Brown Rice Cereal
1 1/2 c Coconut (I used unsweetened)
1 c Raisins
1 c Sliced Almonds
1 c Raw Sunflower Seeds
1/2 c Raw Cashews
2 tbsp Cinnamon
3/4 c Canola Oil
3/4 c Maple Syrup
1 tbsp Almond Extract

Preheat the over to 250. Mix all the dry ingredients together in a large bowl. Whisk all the wet ingredients together in a separate bowl. Pour the wet mixture over the dry ingredients and stir till combined. Place in a 9×13 glass baking dish, and bake for about 1 hour. Once done, let the granola sit at room temp until cool. Use a spatula to loosen and place in air tight container.

Lasts about a week, if there is any left by then…

4 Comments Post a comment
  1. I’ve been wanting to pick up Clean Food. How is it? The granola looks killer.

    By the way, would you mind commenting on my latest post with what exactly your burrito was filled with at Diego’s? I couldn’t remember :)

    October 3, 2012
    • Morgan #

      Clean Food is a great book, and an updated edition was recently released. Lots of fantastic recipes and information!

      October 4, 2012
    • Diego’s Burrito post has been updated – thanks Sarah-Mai!

      October 4, 2012

Trackbacks & Pingbacks

  1. Roasted Asparagus with 6 Minute Eggs | Fried Tofu

What are your thoughts?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: