Wednesday, June 22, 2011

Gluten Free Oat-Quinoa-Almond Granola

Hooray for GF granola! When I first went gluten free, I avoided all oats (even gluten free ones). My first attempts at granola using only quinoa flakes was good, but not totally satisfying. Eventually I added GF oats to my diet and blended them with quinoa flakes for this tasty granola recipe.

Preheat oven to 250ยบ F

3-1/2 c. quick cooking gluten free oats (I use Bob's Red Mill)
1 c. quinoa flakes
1 c. slivered or sliced almonds
3/4 c. Perky's Crunchy Flax cereal
1/2 c. plus 2 T. dark brown sugar
1/2 c. plus 2 T. canola oil
1/2 c. plus 2 T. maple syrup (use the real thing!)
3/4 t. salt
1 tsp. GF vanilla

Mix together the oats, quinoa flakes, almonds, and cereal in a large bowl. In a smaller bowl, mix the sugar, oil, syrup, salt, and vanilla. Pour over the oat mixture and toss to coat evenly.

Put the mixture into a roasting pan and bake for @ 1 hour and 15 minutes, stirring every 10-15 minutes for even browning. When the cereal is uniformly toasty and golden brown, remove from the oven and cool.

Store in an air-tight container. Makes about 6 cups of cereal.

1 comment:

  1. Since posting this I discovered that Trader Joe's now sells a gluten free oats. These oats make a great texture in granola. The quick cooking Bob's mentioned above give a finer texture and I found Bob's regular to be too chewy. You can also adjust the any of the "liquid" (sugar, syrup, oil) ingredients to suit your taste - lower the fat a little, make it less sweet. Mostly you need enough "liquid" to coat the cereal well when baking.