New recipe! Homemade gluten-free granola, crunchy and light!
Making gluten-free granola at home is very simple and allows you to control the ingredients, sugars, and quality of the raw materials.
This version is natural, crunchy, and fragrant, perfect for breakfast with yogurt, plant-based milk, or a healthy snack.
It’s a versatile recipe, gluten-free and butter-free, sweetened with honey and maple syrup, also ideal for those who want a balanced yet delicious breakfast. I always have a jar in the pantry 😁
To vary and make it more delicious you can also add chocolate chips once cooled, or replace some of the cereals with cornflakes, raisins with other dried fruits. In short, you can get creative with many variations!!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups puffed rice
- 1 3/4 cups puffed quinoa
- 4 3/4 cups millet flakes
- 1/4 cup maple syrup
- 3 1/2 tablespoons water
- 2 tablespoons wildflower honey
- 1 tablespoon brown sugar (optional)
- 1/2 cup blanched almonds
- 1/2 cup whole skinned hazelnuts
- 1/2 cup raisins (or dark chocolate chips)
Steps
In a large bowl, combine puffed rice, quinoa, millet flakes, raisins, and nuts, roughly chopping the almonds and hazelnuts, or just cutting them in half. If you prefer a slightly sweeter granola, add a generous tablespoon of brown sugar. Mix.
In a saucepan, pour honey, maple syrup, and water.
Heat over low heat, stirring until you get a fluid and homogeneous syrup.
Pour the hot syrup over the cereal and nut mixture. Mix very well, ensuring that all the ingredients are well coated.
Line the baking sheet with parchment paper and spread the granola evenly, creating a layer that is not too thick.
Bake in a convection oven at 320°F for about 20 minutes, stirring every 5 minutes for even toasting.
Once ready, remove the granola from the oven and let it cool completely: as it cools, it will become even crunchier.
Now that it’s well-cooled, if you like, you can add the chocolate chips.
Transfer the cooled granola to an airtight jar.
It keeps perfectly for 3–4 weeks in a cool, dry place.
