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Gluten-Free Walnut-Raspberry Granola

Gluten-Free Walnut-Raspberry Granola

This is made with frozen raspberries and is intended for freezer storage. That keeps it at maximum crispness (a key for any good granola!)--and keeps it fresher, too. The berries will store beautifully this way, and everything will defrost very quickly in your cereal bowl, after you add milk (regular or soy).



  1. Heat oven to 325 degrees F. Spray a 13 x 18-inch baking tray with nonstick spray.
  2. Combine the flakes, bran (if using), sunflower seeds, walnuts, protein powder in a large bowl
  3.  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.
  4. Bake for 35 to 45 minutes, or until golden. (Stir it two or three times during the baking.)
  5. 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.
  6. After the mixture has completely cooled, gently stir in the berries until the cereal surrounds them like a protective coating.
  7. Carefully pack the mixture into sealable plastic bags or jars, close them tightly, and freeze.

Total Time 55 Mins | Cook Time 45 Mins | Active Time 10 Mins
Yield: about 9 cups or 32-1/4 cup sized servings | Serves 32

Nutrition information: 280 Calories Fat 10g Saturated Fat 1g Monounsaturated Fat 1g Polyunsaturated Fat 7g Cholesterol 0mg Sodium 110mg Carbohydrates 43g Dietary Fiber 6g Protein 4g

Created By Mollie Katzen - Chef and Author

Recipe and photo credit: California Walnuts.


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