Gluten Free Granola is a staple in our house. I throw it on yogurt, with milk, as a fruit topping, over ice cream, in pancakes … it compliments so many foods!

But what if you can’t tolerate gluten free oats or nuts or are on a Low FODMAP diet? Make your own using quinoa — we call this gluten free quinoa granola, “Quinola Granola”!

While most people with celiac disease or gluten sensitivity can add purity protocol, certified gluten free oats to their diets, there are some who cannot enjoy these oats without discomfort. For those folks, for those on a Low FODMAP diet, and for those who are looking for a nut-free, healthy granola alternative, you are going to love having this recipe at your fingertips.

Make a big batch and have it on hand for hurried mornings or anytime you need a nutritious snack.

My creation below represents the twist I seem to put on everything (I can’t leave any recipe alone, often not even my own!). Feel free to use this recipe as your base for experimentation, as well. Love raisins? Add them! Want more cinnamon? Throw it in!

If you are on a Low FODMAP diet, note that 1/2 Tablespoon blackstrap molasses is considered Low FODMAP, but 1 Tablespoon is not. If you are going to eat all of this granola in one sitting (not recommended!), reduce the molasses ingredient to 1/2 Tablespoon to comply with the Low FODMAP restrictions.

Get creative and enjoy this über healthy treat I call “Quinola” — it’s not just for breakfast, anymore!

Quinola Recipe

Quinola (nut and oat-free Gluten Free Granola)

Food allergy friendly gluten free Quinola is the best part of granola without those pesky nuts, oats, seeds and other things that aggravate so many dietary sensitivities.

4.60 from 5 votes

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Course: Breakfast

Cuisine: Snack

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3 cups

Calories: 274kcal

Author: Jules Shepard

Ingredients

  

1x2x3x

• 1 1/2 cups cooked quinoa
• 1 1/2 cups quinoa flakes
• 1 Tbs. cinnamon
• 1/2 cup pure maple syrup
• 1/4 cup extra virgin olive oil
• 1 Tbs. Blackstrap Molasses

Instructions

• Preheat oven to 375° F.
• Whisk together the quinoas and cinnamon, then stir in the liquids. Make sure they are evenly distributed throughout the quinoa mixture.
• Line a rimmed baking sheet with parchment paper, then spread the wet quinoa evenly across the paper.
• Cook for 15 minutes, then stir. Add another 5 minutes, then stir. Add up to another 3-5 minutes, monitoring to be sure it doesn’t burn. The quinoa should be browning and not wet, but not necessarily crunchy yet. It crisps up as it cools.
• Once cooled, store in sealed containers in the refrigerator, preferably, for up to 2 weeks.

Nutrition Facts

Quinola (nut and oat-free Gluten Free Granola)

Serving Size

 

1

Amount per Serving

Calories

274

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

9

g

Sodium

 

11

mg

0

%

Carbohydrates

 

41

g

14

%

Fiber

 

3

g

13

%

Sugar

 

20

g

22

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.

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