Thursday, February 20, 2014

Gluten Free Homemade Granola

This recipe for Gluten Free Homemade Granola is less sweet than the store bought kind, but it still has a little sweetness to it, meaning it's not exactly dessert but makes for both a wonderful healthy breakfast or snack. Personally, I make a large batch of this and carry it in snack size Ziploc bags for quick energy on the go. As many of us with one or multiple food sensitivities know it is not always easy to find a quick snack that is gluten, soy and dairy free when you are on the go. Also makes for the perfect yogurt topping! Your kids will love this too!



  • 1 cup gluten free rolled oats, uncooked 
  • 3 tablespoons unrefined cane sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons Earth Balance buttery spread in the red tub
  • 1/4 cup cashew nuts, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 teaspoon salt
  • 4 tablespoons ground flax seed
  • 1/4 dried cherries

  1. Preheat oven to 350°. Line baking sheet with parchment paper and set aside. In a small saucepan, melt Earth Balance over medium heat.
  2. Allow Earth Balance to cook for several minutes or until it becomes browned and takes on a nutty aroma. Be careful not to let it burn.
  3. Whisk cane sugar and cinnamon into the melted Earth Balance. Set aside.
  4. In a large bowl, place rolled oats, cashews, walnuts, salt and ground flax seeds. Pour melted butter and sugar mixture over oats and nuts. Stir well to coat evenly. Spread granola mixture onto prepared baking sheet in a thin, even layer.
  5. Bake granola for about 30-35 minutes or until mixture is nice and toasted, stirring every 10 minutes.
  6. Remove from oven. Allow mixture to cool completely (at least 1 hour).
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This recipe was shared at Gluten Free Wednesday's.

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