Home Recipes Gluten-Free Walnut-Raspberry Granola

Gluten-Free Walnut-Raspberry Granola

This breakfast granola is made with frozen raspberries and is intended for freezer storage. The berries will store beautifully this way, and everything will defrost very quickly in your cereal bowl, after you add milk.

Featuring California Walnuts

Ingredients

	Nonstick spray for the baking tray
320 g	rolled oat flakes, gluten-free (check the label because some are not)
80 g	oat bran (optional)
130 g	sunflower seeds
120 g	California walnuts, chopped
120 g	soy protein powder
1/2 tsp	salt
180 ml	canola oil or grapeseed oil
170 g	honey, light or maple syrup
1 tbsp	vanilla extract
70 g	brown sugar, packed
120 g	pumpkin seeds, toasted
150 g or more	raspberries, frozen, unsweetened

Step 1
Preheat oven to 160° C. Spray a 13X18-inch baking tray with nonstick spray.
Step 2
Combine the flakes, bran (if using), sunflower seeds, walnuts, protein powder in a large bowl. Combine the oil, honey or syrup and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.) Spread onto prepared baking tray.
Step 3
Bake for 35 to 45 minutes, or until golden. (Stir it two or three times during the baking.)
Step 4
Crumble in sugar as soon as it comes out of the oven, letting it melt in. Cool it on the tray. The granola will get crunchy as it cools.
Step 5
After the mixture has completely cooled, gently stir in the berries until the cereal surrounds them like a protective coating. Carefully pack the mixture into sealable plastic bags or jars, close them tightly, and freeze.

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Dinner, Gluten-free, Lunch, Main Courses, Vegetarian or Vegan

Gluten-Free Walnut-Raspberry Granola

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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