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 (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.
Ingredients
- 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 Information
Yield 6 Serving Size 1Amount Per Serving Calories 274Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 11mgCarbohydrates 41gFiber 3gSugar 20gProtein 4g
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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Hi! I made the recipe, but the maple syrup has just caramelized around the quinoa. Any suggestions?
Hi Meredith, did you cook the quinoa first?
~jules
So it is possible to toast/bake cooked grains? Would like to try and toast cooked brown rice, millet and buckwheat to make granola as you have above? What do you think?
Interesting idea, Samantha. I’m not sure it would turn out as well with rice and even buckwheat, but certainly taosted millet would be a tasty addition to granola. Let me know if you try it!
~jules
I am so glad to have this recipe highly allergic to oats maldextrin every gluten free product I buy I have to read throughly. Do any of your products contain thesetwo products?
I am moving in a couple of weeks and need all new products and will order them then
Also do they have to be in the freezer or
Refrigerator. Thank you Marilyn
Hi Marilyn, so happy this recipe is helpful! NONE of my products contain oats (unless you order the bag of gluten free oats); none of my products contain maltodextrin EXCEPT for the bread mix and the pizza mix which contain maltodextrin from potatoes. I know you’ll love my other mixes and my gfJules Flour! I can’t wait to hear what you think! (Good luck with the move!).
~jules