Gluten Free Granola Recipe

Name: Gluten Free Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRY:; 1 1/2 Cups Rice Flakes; 1/2 Cup Buckwheat Flakes; 3/4 Cup Unsweetened Medium Coconut Flakes; 1 Cup Slivered Almonds; 1 1/2 Cup Pumpkin Seeds; 1/4 Cup Flax Seeds; 1/4 cup Sesame Seeds; Wet:; 1/3 Cup of Xylitol; 1/3 Cup Sunflower Oil; 1 Tspn Vanilla or Almond Flavoring; Dash of Salt

Servings: persons

DRY:
1 1/2 Cups Rice Flakes
1/2 Cup Buckwheat Flakes
3/4 Cup Unsweetened Medium Coconut Flakes
1 Cup Slivered Almonds
1 1/2 Cup Pumpkin Seeds
1/4 Cup Flax Seeds
1/4 cup Sesame Seeds
Wet:
1/3 Cup of Xylitol
1/3 Cup Sunflower Oil
1 Tspn Vanilla or Almond Flavoring
Dash of Salt

1
Preheat oven to 300 Degrees
2
Bring to Boil
3
1/3 Cup Xylitol
4
1/3 Cup Sunflower Oil
5
1 tsp of vanilla or almond flavoring
6
Dash of salt
7
Meanwhile in large bowl mix your choice of the DRY ingredients to equal about 5 cups.
8
Stir mix until thoroughly blended. Put mix in a baking pan and pour cooled WET ingredients mixture over. Stir to coat mix. Bake in oven for 30 min. (Granola will darken after removal from oven). Cool for 15 minutes and add 3/4 cup dried cranberries and 2/3 cup Golden Raisins. Store in large jar. You can add other dried fruits of your choice.

812

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: DRY:, 1 1/2 Cups Rice Flakes, 1/2 Cup Buckwheat Flakes, 3/4 Cup Unsweetened Medium Coconut Flakes, and more.

Yes, Gluten Free Granola falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Granola

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