Here’s a quick and easy gluten-free granola recipe. Just add the milk of your choice for a hearty breakfast.
Reader Vik C. writes:
Granola is really expensive to buy, and it’s usually too sweet, too. Any groovy ideas for that?
I have a confession to make, Vik. I used to hate granola. Really hate it. My roommate Natalie used to make her own and I didn’t even like it then.
But I’ve come around. Maybe it’s because there aren’t a lot of gluten-free cold cereals available without sugar. Or maybe I’ve just evolved into a granola person. So now I’m sharing this wonderful recipe, which was adapted from Real Simple magazine.
The renovation: I had to get gluten-free rolled oats. Bob’s Red Mill now sells them and they don’t cost a fortune. I added 1 C. of toasted hazelnuts in the version pictured. I am using local, lovely olive oil from the Temecula Olive Oil Company instead of canola oil, and I shifted the ratio overall, so that this is less grainy and more nutty and fruity. Enjoy!
vegan, gluten-free, reduced-sugar, migraine, and low-sodium diets
- 2 cups rolled oats gluten-free (200 g)
- 1 cup unsweetened flaked coconut (50 g)
- 1 cup pumpkin seeds or pepitas (120 g)
- 1 cup sunflower seeds raw (130 g)
- 1 cup raisins (160 g) (omit for migraine diet)
- 1 cup walnuts hazelnuts, pecans, raw (115 g) (omit for migraine diet)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp cinnamon
- 1/4 cup maple syrup (omit for migraine diet)
- 1/4 tsp sea salt (omit for very low-sodium diets)
- Preheat oven to 300F/150C/gas mark 2. Spray a rimmed baking sheet that's lined with parchment paper with cooking spray.
- In a large bowl, whisk the olive oil, cinnamon, maple syrup, and salt.
- Add all the other ingredients except the raisins or dried fruit and toss well to coat.
- Pour out onto the baking sheet and put in the oven for 15 minutes.
- Stir, then set the time for another 10 minutes and check it.
- Bake for up to 30 minutes total. You want it to be golden brown but not too crispy.
- Add the raisins or dried fruit and mix well.
- Once it’s completely cool, store in an airtight container for up to 3 weeks.