Gluten Free Granola

by Jenn on June 19, 2010

in Breakfast,Dairy Free,Gluten Free,Snacks,Vegetarian


This granola was made specifically as a method for enjoying the dried strawberries that we got at the market the other day.  They aren’t just dried fruit, the strawberries do have some sugar added and when we bought them were labeled as “confiture”, making them more like fruit snacks, but oh were they delicious and worth every franc (at 4.50/100g they are not cheap!).  So that we didn’t scarf them down like small children who had just found their way into Willy Wonka’s factory, I decided to incorporate them into a gluten free granola.  Granola isn’t hard to make, it just takes a little babysitting and turning every now and then.  The best thing about granola? You can put in it literally whatever you want!

I reminded myself of this granola yesterday when we were wandering around Geneva (Genève) and passed by a market with a dried fruit seller.  Both of us immediately thought “Oooh, I hope they are selling fraises!”  and a few minutes later, we were in strawberry heaven, snacking on one of my favorite ways to enjoy strawberries.  I really must learn how to make such candy from scratch, but until then, I am content to buy them and put them in granola, served on top of yogurt with a little honey or maybe some chocolate chips :)

For the gluten free base, I used quinoa flakes, puffed millet, and shredded coconut.  The choice was rather arbitrary, based on what I had in my pantry at the time.  I had been contemplating whether or not quinoa flakes would work for such an application, but they kinda had the same shape as oats and so I decided, “Hey, why not give it a shot.”  I haven’t found certified gluten free oats here yet, and in the US quinoa flakes are definitely a cheaper option than GF oats anyways.  Toast, mix with sweetener, bake, then throw in some dried fruits and granola is done.  My husband has been loving being able to eat yogurt and granola again – it’s one breakfast that for us, never gets old!

Geneva, by Bel Air Geneva - Jardin Anglais, Gazebo


Adapted from my adaptation of Libraridan’s Granola

2 cups quinoa flakes
1 cup shredded coconut
1 cup puffed millet
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup honey
1 tsp cinnamon
1 cup dried fruit (goji berries, strawberries, kiwi)

1.  Preheat oven to 300F.  Spread out quinoa flakes and coconut on a jellyroll pan (one with lipped edges) and bake for about 10 minutes until toasted – watch closely, you don’t want it to burn!
2. In a large bowl combine toasted quinoa flakes and coconut with puffed millet.
3. In a medium pan on the stove, mix oil, syrup, honey, and cinnamon.  Heat on medium stirring constantly until everything blends together – then immediately remove from heat and pour over granola mixture. Mix together until everything is evenly coated, then spread out on a pan and bake in the oven for 45-60 minutes.  Time required will depend on how often you open the oven door to turn the granola (which you should do at least every 30 min), and also how thickly/thinly you spread out your granola into the pan.  So you will have to keep an eye on it.  You want it to harden a little but you do not want it to burn.
4. After baking, let cool completely and then add in dried fruit.


Also linked to – Slightly Indulgent Tuesdays and Gluten Free Wednesdays and Friday Foodie Fix


Rosa June 20, 2010 at 1:27 am

That granola looks perfect! Wonderful with some deliciously creamy organic yoghurt…



Jenn June 21, 2010 at 3:16 am

Thanks!! Yes, Greek style yogurt is currently our favorite :)

Christine June 20, 2010 at 3:38 am

My husband and I discovered similar dried strawberries while we were in Sweden and they were SOOO good. I haven’t been able to find them in Canada, but then I also haven’t been looking every hard.

Jenn June 21, 2010 at 3:17 am

Hmm I wonder if I can figure out how to make them…. they are awesome!

The Housewife June 21, 2010 at 8:35 am

This sounds really healthy and very tasty! I love that you’ve added in coconut to it.

Jenn June 30, 2010 at 5:24 am

Thanks! I discovered the awesomeness of coconut in my first batch of granola, and I’ve used it ever since!

carrie @ June 21, 2010 at 6:32 pm

This is lovely! I just LOVE homemade granola!! I love those little dried strawberries you have in the mix! I’ve got to find those somewhere!!

Jenn June 30, 2010 at 5:25 am

Oh thanks! Yeah I’m not sure where to find them outside of the few stands I know…but if you do come across them you must try them for sure!

pierre June 22, 2010 at 7:32 am

nice granola perfect to start a day at work !! Pierre de Paris

Jenn June 30, 2010 at 5:27 am

Merci beaucoup! Oui, je le mange avec du yaourt et des fruits frais!

Magic of Spice June 23, 2010 at 12:12 am

Great recipe, looks wonderful!

Jenn June 30, 2010 at 5:27 am


penny aka jeroxie June 23, 2010 at 12:30 am

This is fab! I am looking around for more granola recipes. locked down!

Jenn June 30, 2010 at 5:27 am

Oh great! Can’t wait to hear what you think when you try it!

Linda June 27, 2010 at 4:40 am

That looks delicious. I love the pieces of strawberry and kiwi in it. It makes me want some now.

Jenn June 30, 2010 at 5:27 am

Thanks so much!

art and lemons June 30, 2010 at 1:43 am

Yogurt is on my to do list, I’m adding this recipe to my granola files!

Jenn June 30, 2010 at 5:28 am

To make yogurt? That’s something on my to do list as well… I hope you like this granola!

Healthlyobsessed December 3, 2012 at 12:10 am

Is there a substitution for oil? I love granola but I hate the fact that it is cooked in oil – there must be a healthier alternative?

Jenn December 3, 2012 at 12:23 am

I have not come across a recipe that doesn’t have some sort of fat element in granola, however some fats may be healthier than others. Nowadays I usually use butter instead of a vegetable based oil, but I’m sure if you rendered something like coconut oil that would work fine as well. Alternatively, you could experiment with other common fat replacements such as yogurt, applesauce, or maybe even a fruit juice (though I’m less sure on the juice). If you sub out the canola oil for another fat, you should be able to do so directly 1:1. If you use an alternative fat replacement, you may have to experiment with the proportions a bit. Hope that helps!

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