This simple Oat Free Granola is made with quinoa flakes, puffed millet and wheat, pumpkin seeds and coconut. Sweetened with maple syrup so it's healthier than your average granola. A great high protein breakfast or snack!
If you have an allergy or sensitivity to oats you know how frustrating it can be to find granola without them. We know this first hand since our youngest has a sensitivity to oats. This Oat Free Granola is perfect for anyone who can't or doesn't want to eat this ever popular breakfast grain.
If oats are not a problem my Double Chocolate Peanut Butter Granola is super delicious and pairs well with this simple oat milk in three different flavors.
Ingredients
This granola uses a few different ingredients than many granolas. Oats are replaced with quinoa flakes and puffed cereals add different textures and flavors to the mix.
- nut or seed butter
- maple syrup
- cinnamon
- salt
- quinoa flakes
- coconut flakes
- raw pumpkin seeds
- puffed wheat
- puffed millet
- freeze dried apples
See recipe card for quantities.
Instructions
This granola is really easy to make with only a few minutes of hands on time needed.
Preheat oven to 325 degrees and line a baking sheet with parchment. Set aside. Combine nut butter, maple syrup, cinnamon and salt in a large bowl until well incorporated.
Add quinoa flakes, coconut flakes, and pumpkin seeds to nut butter mixture and stir to coat and combine well.
Spread in an even layer on prepared baking sheet. Bake for 20-25 minutes until golden brown. Granola will be soft still. It will crisp as it cools.
Allow to cool completely. Add freeze dried apples, puffed millet and puffed wheat. Stir to combine well. Store in an air tight container.
Hint: Baking the granola on a silicone mat or parchment paper makes transferring the granola for storage super easy. Gently lift the sides of mat or paper and use it to funnel granola into jar or container.
Substitutions
- Quinoa Flakes - oats can be also be used if you don't have an oat allergy. Leftover cooked quinoa can also be used if flakes are not available.
- Freeze Dried Apples - any type of dried apple can be used.
- Gluten Free - instead of puffed wheat use additional millet to make gluten free.
Variations
- Nut Butter - you can use almond butter, cashew butter, peanut butter or sunflower seed butter for allergy friendly granola.
- Deluxe - Make a parfait with your favorite non dairy yogurt.
Equipment
There is no special equipment necessary for this recipe. A silicone baking mat or parchment paper is very helpful, but you can also bake the granola directly on a baking sheet.
Storage
Store the granola in an air tight container in the pantry. Good for 4-5 days.
Top tip
Allow granola to cool completely before adding the puffed cereals and freeze dried apples to prevent the heat from making the apples soft and chewy.
FAQ
While most granolas do contain oats, there are options available in stores without usually labeled grain free. Making my Oat Free Granola is a great option.
Quinoa flakes make a great substitute for oats in a variety of applications. From granola to cooked into a porridge like traditional oatmeal.
Yes! Quinoa flakes can be used in equal measure for rolled oats in many different types of recipes including baked goods. Oats will give more texture in baked goods however quinoa is a complete protein providing all nine essential amino acids.
Related
Looking for more snack recipes? Try these:
Pairing
These are my favorite dishes to serve with Oat Free Granola:
This simple Oat Free Granola is made with quinoa flakes, puffed millet and wheat, pumpkin seeds and coconut. Sweetened with maple syrup so it's healthier than your average granola. A great high protein breakfast or snack!
- ½ cup nut butter
- ¼ cup maple syrup
- 2 teaspoon ground cinnamon
- pinch of salt
- 1 cup quinoa flakes
- 1 cup coconut flakes
- ½ cup raw pumpkin seeds
- 1 cup puffed wheat
- 1 cup puffed millet
- 1 oz freeze dried apples
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Preheat oven to 325 degrees and line a large baking sheet with silicone baking mat or parchment paper. Set aside.
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Combine nut butter, maple syrup, cinnamon and salt in a large bowl until well incorporated.
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Add quinoa flakes, coconut flakes, and pumpkin seeds to nut butter mixture and stir to coat and combine well.
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Spread granola in an even layer on prepared baking sheet. Bake for 20-25 minutes until golden brown. Granola will be soft still, but don't overbake. It will crisp as it cools.
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Allow to cool completely. Add freeze dried apples, puffed millet and puffed wheat. Stir to combine well. Store in an air tight container.
If gluten free is needed, replace puffed wheat with additional puffed millet or another kind of gluten free puffed cereal.
If quinoa flakes are not available, leftover cooked quinoa can be used instead. Mix at the same step as quinoa flakes and continue with the recipe.
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