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Gluten Free Quick Granola Recipe

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Recipe

My hubby has been after me for years to come up with a gluten free recipe for granola. Up until now I have just done the same thing with that suggestion as I do with suggestions regarding how I should wear my hair – ignored it.

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

25 min

Ingredients

Amount Measure Ingredient Features
6 each rice cakes
brown rice, lightly salted or unsalted
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1 cup almonds
sliced
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½ cup coconut, shredded (desiccated)
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2 tablespoons butter
or Earth Balance (dairy free butter)
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2 tablespoons vegetable oil
grapeseed, or other neutral tasting
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cup honey
use agave for vegan
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1 ounce strawberries
One package Crunchies Freeze Dried Strawberries, 1 1/4 cups
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1 ½ ounces mangos
One package Crunchies Freeze Dried Mangos, 1 3/4 cups
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Ingredients

Amount Measure Ingredient Features
6 each rice cakes
brown rice, lightly salted or unsalted
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237 ml almonds
sliced
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118 ml coconut, shredded (desiccated)
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3E+1 ml butter
or Earth Balance (dairy free butter)
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3E+1 ml vegetable oil
grapeseed, or other neutral tasting
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79 ml honey
use agave for vegan
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28.9 ml/g strawberries
One package Crunchies Freeze Dried Strawberries, 1 1/4 cups
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43.3 ml/g mangos
One package Crunchies Freeze Dried Mangos, 1 3/4 cups
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Directions

Preheat oven to 350℉ (180℃).

Crumble the rice cakes into small pieces (about ¼ inch) and place in a mixing bowl with the almonds and coconut.

Melt the butter, oil and honey together in a small saucepan, add to the rice cake mixture and stir well to coat.

Layer the mixture in a rimmed baking sheet and spread in an even layer.

Bake for 10 minutes or until the mixture is golden brown, stirring once half way through cooking.

Let cool and break into small pieces.

Add in the fruit, stir to combine.

Store the mixture in an airtight container at room temperature.

Eat as is or with milk, almond milk or even coconut milk.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 33165% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 42mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 8%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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