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).
- Nonstick spray for the baking tray
- 4 cups rolled oat flakes, gluten-free (check
the label because some are not)
- 1 cup oat bran (optional)
- 1 cup sunflower
- 1 cup California walnuts, chopped
- 1 cup soy protein powder
- 1/2 teaspoon
- 3/4 cup canola oil or grapeseed oil
- 1/2 cup honey, light or maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup brown sugar, packed
- 1 cup pumpkin seeds,
- 1 or more cups raspberries, frozen, unsweetened
- Preheat oven to 325 degrees F. Spray a 13 x 18-inch baking tray with nonstick
- 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
- Bake for 35 to 45 minutes, or until golden. (Stir it two or three times
during the baking.)
- 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.
- 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.
Total Time 55 Mins | Cook Time 45 Mins | Active Time 10 Mins
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
Reprinted with permission from