I can’t help it. Granola is the first food that comes to mind when Earth Day rolls around. But this isn’t your ordinary granola. What if I told you it was a naturally dairy-free, soy-free, oil-free, and gluten-free granola recipe? What if I said that you wouldn’t even need to buy gluten-free oats to make it gluten-free, and you could make it without any specialty ingredients? Yes, a simple gluten-free granola recipe that works for almost everyone. Well, what are you waiting for? Preheat that oven!
With just eight everyday earth-friendly ingredients (go for the organic crispy cereal people!), this easy gluten-free granola recipe just begs to be customized to your personal tastes. Toss in some raisins or dried cranberries, sprinkle on some extra spices, use seeds instead of nuts, or eat it with a handful of mini chocolate chips.
Truthfully, I actually hesitated to call this recipe granola, since it is so light and crispy. In terms of texture, it is like a cross between cereal and granola, but we found it to be just filling enough to earn the granola label.
Special Diet Notes: Crispy Maple Gluten-Free Granola
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 3 Cups Organic Crispy Brown Rice Cereal (make sure it's a gluten-free cereal if needed!)
- 2 Cups + ⅓ Cup Raw Cashews, Divided (can sub 3 Tablespoons Cashew Butter or other Nut Butter for the ⅓ Cup Cashews, if desired)
- ⅓ Cup Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- ⅛ Teaspoon Salt
- ½ Cup Unsweetened Shredded Coconut
- 2 Tablespoons Flaxseeds
- Preheat your oven to 300ºF.
- Place the crispy rice cereal in a large bowl.
- Roughly chop the 2 cups of cashews, and stir them in with the cereal.
- If using whole nuts, grind the ⅓ cup of cashews in your spice grinder. It will turn into a powder – if it starts to clump and become nut butter, even better.
- Place the ground cashews or nut butter in a small pan. Add the maple syrup, vanilla, cinnamon, and salt, and place the whole shebang over medium-low heat. Whisk to combine. If a few little nut bits remain, no harm done. When it comes to a low boil, let it boil, while whisking, for about a minute or two, then remove it from the heat.
- Pour the maple mixture over the cereal and nuts in your bowl. Sprinkle on the coconut and flaxseeds, and then gently stir to combine and coat everything with the gooey mixture.
- Spread the cereal mixture out on two cookie sheets (greased or lined with a silicone baking mat – I use the baking mat) or in two 9 x 13” glass baking pans. Keep in mind that metal (not lined with a silicone baking mat) will cook (and burn) the granola-cereal much faster than glass. You may want to reduce the oven temp to 275ºF if using metal.
- Bake the cereal for 30 to 40 minutes, stirring it every 10 minutes for even cooking, or until it is browned and crispy to your liking.
Feel free to sub your favorite nut(s) and/or seed(s) for the cashews in this recipe (sunflower seeds and sunflower seed butter work great for nut-free). We just love the creaminess of cashews.
Not a fan of coconut? Go ahead and omit it … and maybe up the flaxseeds to ¼ cup if desired. Toss in some chocolate chips and make it a snack mix that your family will devour.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, Refined Sugar free, Oil free, optionally Tree Nut free