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Gluten Free Dairy Free Maple Cinnamon Granola

 

This granola is delicious as a homemade breakfast option, but it is also a wonderful whole-grain, high-protein snack.  My son likes to take it for his after track practice snack and I like to serve it sprinkled over coconut yogurt with some fresh fruit.  Be sure to use certified gluten free oats to keep this granola gluten free.

Gluten Free Dairy Free Maple Cinnamon Granola

Author/Source:

Angela @ onceamonthmeals.com adapted from Jen @ mykitchenaddiction.com

Ingredients:

  • 4 cup gluten free certified rolled oats
  • 1 cup raw almonds, roughly chopped
  • 1 cup raw walnuts, roughly chopped
  • 1 cup raw pistachios, roughly chopped
  • 1 cup sunflower seeds
  • 1/2 cup ground flax (I used folded flax seed)
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup maple syrup
  • 2 cups dried cranberries

Directions:

Preheat the oven to 300 degrees F. In a large mixing bowl, stir together the oats, almonds, walnuts, pistachios, sunflower seeds, ground flax, cinnamon, and salt.
In a separate bowl, whisk together the oil and maple syrup. Pour the mixture over the oats and nuts, and tossing with a spatula until evenly incorporated. Spread the mixture out on a large rimmed baking sheet or roasting pan. Bake for about 60 minutes, stirring once or twice.

Allow the granola to cool completely on the pan. Stir in the dried cranberries, and transfer to an airtight container.

Freezing Directions:

Put cooled mixture into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.

To serve:  Thaw.

Servings:  10


**conversion chart image provided by Erik Spiekermann

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2 Responses to “Gluten Free Dairy Free Maple Cinnamon Granola”

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