My Granola - Dairy Free Recipe

Name: My Granola - Dairy Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g rice bran, flaked; 150 g millet, flaked; 150 g quinoa, flaked; 120 g sunflower seeds; 100 g sesame seeds; 50 g flax seeds; 175 g applesauce; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 120 g brown rice syrup; 4 tablespoons liquid honey; 100 g light brown sugar; 250 g natural almonds, whole; 1 teaspoon flaked sea salt; 2 tablespoons sunflower oil; 200 g dried pears; 100 g crystallized ginger

Servings: persons

350 g rice bran, flaked
150 g millet, flaked
150 g quinoa, flaked
120 g sunflower seeds
100 g sesame seeds
50 g flax seeds
175 g applesauce
2 teaspoons ground cinnamon
1 teaspoon ground ginger
120 g brown rice syrup
4 tablespoons liquid honey
100 g light brown sugar
250 g natural almonds, whole
1 teaspoon flaked sea salt
2 tablespoons sunflower oil
200 g dried pears
100 g crystallized ginger

1
Mix everything except the pears and ginger together in a huge bowl (this makes a vast quantity).
2
I use a couple of large flat wooden spoons, but spatulas or slotted spoons work just as well - it's a really sticky mixture if you do it by hand --.
3
Spread the mixture in a large roasting pan - it will be about 2 cm deep.
4
Bake, uncovered, at 170C, checking and turning after 20 minutes, then every 10 minutes after that until it is golden brown and fragrant.
5
You want it just golden brown as it will darken a bit more as it cools.
6
Remove it from the oven and allow to cool.
7
Chop the fruit, especially the ginger, finely and mix through the granola.
8
Store in an airtight container.

1404

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 350 g rice bran, flaked, 150 g millet, flaked, 150 g quinoa, flaked, 120 g sunflower seeds, and more.

Yes, My Granola - Dairy Free 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.

That's it — enjoy your meal!

My Granola - Dairy Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions