Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

[pinit] Gluten free granola is a major favorite of mine. I make it all … the …. time. I make it for myself, and I don’t tend to share it with my family. On just this one thing, even though nearly everything else I make is for them, they can suck it. Ditto for buying gluten-free granola. It’s pretty much crazy expensive, and often not very good. At least I thought it wasn’t very good, until I tried KIND granola in the name of science (remember our Make It Or Buy It: Gluten Free Granola edition?) Holy moly that stuff is good. But at 65¢ an ounce (making an 11 ounce package a whopping $7.15!), cost-prohibitive. Until now. 

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

I am happy to report that, after copycatting the recipe for KIND Maple Quinoa Clusters Granola with Chia Seeds, it is even easier to make than traditional nutty gluten-free granola (which still has a permanent place in my heart, even during summer). No chopping! Just gather up all of the ingredients, toss them together and bake them low and slow in a single layer on a half sheet pan. That’s it.

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

This is just how I like to eat this granola: over plain yogurt, with some fruit. Alone. Without being Mom’d every 5 seconds. Hey, a girl can dream, right?

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

Before it goes in the oven, it’s kind of pale. But before long, it’s gorgeous, fragrant, crunchy and satisfying.

Gluten Free Granola: Copycat KIND Maple Quinoa Clusters

I’m not one to do nutrition facts, but if I were, I’d bet I’d find that this granola is loaded with nutrition. Buckwheat groats, quinoa, chia seeds, millet? Crazy nutrition, all around. And a totally satisfying crunch that you just can’t beat. All for a much more reasonable price. Here are the deets:

Like this recipe?

Prep time: Cook time: Yield: About 5 cups granola


6 tablespoons (60 g) brown rice flour*

1/2 cup (60 g) certified gluten-free oat flour (you can grind your own from whole oats)

1 teaspoon lightly flaked sea salt (or kosher salt)

2 tablespoons (30 g) chia seeds

1/4 cup (50 g) whole grain amaranth

1/4 cup (50 g) whole grain millet

1/4 cup (45 g) buckwheat groats

1/4 cup (40 g) quinoa

3 cups (300 g) certified gluten-free old-fashioned rolled oats

1/4 cup (40 g) granulated coconut palm sugar

1/2 cup (112 g) canola oil

6 tablespoons (126 g) pure maple syrup (preferably Grade B)

2 tablespoons (42 g) unsulphured molasses

*Please be sure that every ingredient you are using is certified gluten-free, free from all potential sources of cross-contamination with gluten-containing grains. I purchased most of these grains online from nuts dot com.


  • Preheat your oven to 275°F. Line a half-sheet (13-inches x 18-inches) rimmed baking sheet with unbleached parchment paper, and set it aside.

  • In a large bowl, place the brown rice flour, oat flour and salt, and whisk to combine well. Add the chia seeds, amaranth, millet, buckwheat, quinoa, rolled oats and sugar, and mix to combine well (working out any lumps in the sugar). Add the oil, maple syrup, and molasses, and mix to combine well. Make sure all of the grains are coated well with the sugar, oil, syrup and molasses.

  • Scrape the mixture onto the prepared baking sheet, and spread into an even layer. Place in the center of the preheated oven and bake for 10 minutes. Remove the baking sheet from the oven, stir carefully to redistribute all of the ingredients and return to the oven. Bake for another 10 minutes. Again, remove the baking sheet from the oven, stir carefully to redistribute all of the ingredients and return to the oven. Bake for a final 10 minutes, or until the granola is lightly golden brown all over.

  • Remove the baking sheet from the oven and allow the granola to cool completely, undisturbed. Transfer the granola to a lidded glass container, breaking up large chunks into smaller ones. Seal and store at room temperature.



P.S. We are getting closer and closer to the gluten free bread revolution! Are you ready for it? Pre-order your copy of Gluten-Free on a Shoestring Bakes Bread today!

Comments are closed.

  • […] Maple quinoa granola. […]

  • Angela Stone
    August 21, 2013 at 9:42 PM

    This looks great thanks! I have also ordered your bread book and am so excited!

  • Jess
    August 20, 2013 at 2:03 PM

    I’m allergic to the ALA in flax – can I leave it out completely or will I need to find a substitute for it? Thanks!

    • August 21, 2013 at 10:36 AM

      Since this is a copycat recipe, Jess, I just followed their ingredient list and proportions and have not tested with any substitutions or exclusions. It’s a worth a shot just leaving it out, though!

  • August 19, 2013 at 9:14 PM

    […] big money saver that I'll make lots of too. This am 'Gluten Free on a Shoestring' posted about making 'KIND' granola. […]

  • steph
    August 19, 2013 at 1:49 PM

    I found your amazing blog a couple of days ago! I made your pie crust ( substituing potato starch with corn and tapioca, because in my country – Costa Rica we don’t have potato starch) and it was good! Thanks so much for all the info! I’ll try your breads next..

    • August 19, 2013 at 3:32 PM

      Hi, Steph! So glad you had success with the pie crust recipe and that your substitutions worked. :)
      xoxo Nicole

  • Monika
    August 19, 2013 at 12:36 PM

    Pre-ordered your book, can’t wait. Not that I need more books on the shelves but need to thank you for the great work and recipes you so generously share!

    • August 19, 2013 at 3:34 PM

      Thanks for your support, Monika! I think you’ll find that there is a ton of important information in the new bread book. It is packed with recipes, explanations, a troubleshooting guide, a glossary and tons of step by step bread dough shaping photos. I don’t think it will just collect dust!
      xoxo Nicole

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