Wheat-Free Maple Granola

(8 servings) Printable Version

2 and 3/4 cups quick or old-fashioned oats
1/3 cup sweetened shredded coconut
1/3 cup chopped almonds or pecans
1/4 cup sunflower seeds
1/4 cup honey
1/2 cup maple syrup
1/3 cup peanut butter
2 Tablespoons sunflower oil
3/4 cup raisins or other dried fruit

Preheat oven to 300 degrees.

In a large bowl, mix together the oats, coconut, nuts and sunflower seeds.

In a small sauce pan over medium-low heat, stir together the honey, maple syrup, peanut butter and sunflower oil until well blended.

Pour the wet ingredients over dry ingredients and stir to mix.

Spread mixture evenly over a large cookie sheet (or multiple cookie sheets).

Toast in the oven for 35 to 40 minutes - stirring every 5 or 10 minutes.

Remove from oven. Allow granola to cool for 10 minutes. Add dried fruit and stir well.

This granola stores well in an airtight container for 2 weeks.

My mom can't eat wheat, but her special-diet granola is so good I asked her to email me the recipe. She said you can use canola oil instead, but sunflower oil has a better flavor. I hope you like it as much as I do!

Mr Breakfast would like to thank griff for this recipe.

Comments About This Recipe
What do you think of Wheat-Free Maple Granola?

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Lauderdale

Recipe Rating (out of 5):

First, this it great. But, I'm curious about the no-wheat thing. This is how I always make granola, give or take certain seeds and nuts. Do some people put flour in granola. I thought all granola was always wheat-free. Just wondering.

Comment submitted: 3/9/2013 (#15335)

From Karen

Recipe Rating (out of 5):