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!
Servings 5 cups
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees and line a large baking sheet with silicone baking mat or parchment paper. 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 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.
- Allow to cool completely. Add freeze dried apples, puffed millet and puffed wheat. Stir to combine well. Store in an air tight container.
Notes
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.