This gluten-free granola recipe with puffed rice and quinoa, nuts and seeds is oat-free.
I came up with the recipe the first week after my son was diagnosed with coeliac disease as breakfasts were tricky with the absence of trusty bread or oats. I used to make homemade muesli however that was with oats, and if you are coeliac or cooking for a coeliac, you know that oats are aren't necessarily suitable.
So, to create a gluten-free cereal without oats I turned to puffed rice. I have added puffed quinoa for a little extra texture, however you can just use extra puffed rice instead if you prefer.
Sweetened with maple syrup, with almonds and pumpkin seeds for crunch, this homemade granola recipe is naturally vegan and dairy free too.
I often make a batch on Sunday and enjoy as a quick breakfast throughout the week.
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla bean paste
- pinch salt
- 45 g puffed brown rice
- 25 g puffed quinoa or extra puffed rice
- 150 g almonds roughly chopped
- 35 g pumpkin seeds or sunflower seeds
Method
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 2 baking trays with baking paper.
- In a large bowl whisk the maple syrup, olive oil, vanilla bean paste and salt together until combined.
- Add the puffed brown rice, puffed quinoa, chopped almonds and pumpkin seeds and stir well to coat everything in the maple syrup and olive oil.
- Divide the granola between the two lined trays, spreading out into an even layer.
- Bake for 15-17 minutes, stirring halfway through, until the nuts are light golden and the puffed rice is crisp.
- Cool completely on the trays, then spoon into a glass storage jar or sealed container and store at room temperature for up to a week.
Nutrition
Private Notes
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 teaspoon vanilla bean paste
- pinch salt
- 3 c puffed brown rice
- 1 c puffed quinoa or extra puffed rice
- 1 c almonds roughly chopped
- ¼ c pumpkin seeds or sunflower seeds
Method
- Preheat the oven to 160℃ fan / 180℃ / 356℉.
- Line 2 baking trays with baking paper.
- In a large bowl whisk the maple syrup, olive oil, vanilla bean paste and salt together until combined.
- Add the puffed brown rice, puffed quinoa, chopped almonds and pumpkin seeds and stir well to coat everything in the maple syrup and olive oil.
- Divide the granola between the two lined trays, spreading out into an even layer.
- Bake for 15-17 minutes, stirring halfway through, until the nuts are light golden and the puffed rice is crisp.
- Cool completely on the trays, then spoon into a glass storage jar or sealed container and store at room temperature for up to a week.
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