Gluten-Free Granola (Grain-Free)

5 from 2 votes

Get a nutty flavoured gluten free and grain-free granola in your bowl in around 30-minutes with half the nuts of most grain-free recipes. Why? Because nuts are expensive and we want the taste without the cost. This granola delivers 9g of protein and 6g of fibre per serve. Main ingredients: buckwheat groats, almond butter, mixed seeds, cinnamon, maple syrup.

Prep Time5

Cook Time27

Total Time32

Course: Breakfast

Cuisine: Gluten-free, Vegan

Diet: Gluten Free, Vegan

Servings: serves

Calories: 349kcal

Author: Amanda Logan

Equipment

1-2 baking trays

Ingredients

1 cup raw almonds 160g roughly chopped
1 cup walnuts or pecans 100g
1½ cups buckwheat groats 270g
⅔ cup coconut flakes 33g, chips
1 cup pumpkin seeds 150g
2 tbsp chia seeds 35g
1½ teaspoon ground cinnamon
½ - 1 teaspoon sea salt
2 tablespoon raw sugar optional
⅓ cup maple syrup
3 tablespoon sunflower oil or melted coconut oil
1 tablespoon nut butter
½ cup sunflower seeds 65g
⅓ cup dried blueberries completely optional

Instructions

Preheat oven to 170 degrees c (350 degrees F). Combine the almonds, walnuts, buckwheat groats, coconut flakes, pumpkin seeds, chia seeds, cinnamon, sea salt and sugar into a large bowl.
Whisk together the maple syrup, oil and nut butter until smooth and add it the bowl. Stir until well combined. Make sure everything is combined.
Spread your granola onto a baking tray - use two if you need to - and bake in the oven for 20 minutes. Carefully remove from the oven and stir in the sunflower seeds. Return to the oven for about 5-7 minutes or until your granola is a deep golden brown.
Remove from the oven, carefully stir in any dried fruit you want to use, and allow the granola to cool completely and crisp up before storing in an airtight container for up to 3 weeks. Keep it in a cool, dry place for best storage.

Notes

Nutritional Information based on a third of a cup serve.

Don't wait for the granola to look crisp before taking it out of the oven. It will continue to crisp as it cools, and baking it longer can burn the nuts, seeds and coconut.

Add-Ins.

I love a smattering of dried blueberries but you can add what you like. Try these -

Throw in some diced dried apricots or figs

Sprinkle cacao nibs for a chocolate-y hit

Try peanut butter in your mix rather than almond or cashew

Tumble in sweet slices of dried apple and a pinch more cinnamon

Chop in some chewy diced dates

Nutrition