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Gluten Free Dairy Free Pumpkin Granola

<p>This freezer-friendly Gluten Free Dairy Free Pumpkin Granola is a delicious granola mixture that can be used as cereal or in a dairy free yogurt.</p>
8 Servings Recipe By

Ingredients

  • 2 cups Crisp Rice Cereal
  • 1 1/2 cups Rolled Oats, Gluten Free
  • 1 cup Sliced Almond
  • 1/2 cups Pumpkin Seeds (Pepitas)
  • 3 tablespoons Sugar
  • 2 tablespoons Water
  • 1 tablespoon Canola Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/8 teaspoons Cloves, Ground

Serving Day Ingredients

  • 4 cups Almond Milk, Vanilla Unsweetened

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup
  • 242 Calories
  • 11g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 133mg Sodium
  • 30g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 5g Added Sugars)
  • 7g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Using parchment paper, line a large rimmed baking sheet or a shallow baking dish.
  2. Toss the crisp rice cereal, oats, almonds and pepitas in a large bowl.
  3. Mix the sugar and water together in a saucepan. Heat over medium heat, stirring until the sugar has dissolved.
  4. Stir in the oil, vanilla, cinnamon, nutmeg and cloves.
  5. Pour the liquid over the oat mixture and stir well.
  6. Spread mixture onto prepared cookie sheet, trying to arrange in a single layer.
  7. Bake at 200 degrees for 1.5 hours or until granola is dry to touch.
  8. Cool completely.
  9. Serve in a bowl, topped with unsweetened vanilla almond milk.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Using parchment paper, line a large rimmed baking sheet or a shallow baking dish.
  2. Toss the crisp rice cereal, oats, almonds and pepitas in a large bowl.
  3. Mix the sugar and water together in a saucepan. Heat over medium heat, stirring until the sugar has dissolved.
  4. Stir in the oil, vanilla, cinnamon, nutmeg and cloves.
  5. Pour the liquid over the oat mixture and stir well.
  6. Spread mixture onto prepared cookie sheet, trying to arrange in a single layer.
  7. Bake at 200 for 1.5 hours or until granola is dry to touch.
  8. Cool completely.
  9. Place in indicated number of gallon bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Place 1/2 cup granola in a bowl and top with unsweetened vanilla almond milk.

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