Crispy Oat-Free Granola
Prep time
Cook time
Total time
In keeping with the earth-friendly theme, you can use purely organic ingredients to make this healthy granola. It's also free of oil, gluten, dairy-free, and soy. See the post above for nut-free suggestions.
Recipe type: Breakfast
Cuisine: American
Serves: about 6 cups
  • 3 cups crispy brown rice cereal (certified gluten-free, if needed)
  • 2 cups cashews, chopped
  • ⅓ cup maple syrup
  • 3 tablespoons cashew butter or other nut butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • ½ cup unsweetened shredded coconut
  • 2 tablespoons flaxseeds
  1. Preheat your oven to 300ºF.
  2. In a large bowl, stir together the cereal and nuts.
  3. In a small pan, whisk together the maple syrup, nut butter, vanilla, cinnamon, and salt. Place the pan over medium-low heat, and bring the mixture to a low boil, while whisking. Simmer the mixture at a low boil, while whisking, for about a minute or two. Remove the pan from the heat.
  4. 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.
  5. 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.
  6. 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.
Nutrition Information
Serving size: about ½ cup Calories: 283 Fat: 18.4g Saturated fat: 6.9g Carbohydrates: 23.7g Sugar: 7.7g Sodium: 31mg Fiber: 2.7g Protein: 6.5g
Recipe by Go Dairy Free at