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