It’s summer and so many people are on the go and in need of a simple-to-make, healthy gluten-free snack that travels. Whip up a batch of this granola and you’ll have something delicious to take on road trips, to the pool, on the plane, or just for a long afternoon at the park. I use honey and palm sugar instead of agave for those of you who prefer a different refined white sugar alternative.
The recipe is from my book
It was a favorite among recipe testers. In fact, it got many “best granola ever!” responses, even from families and husbands. Of course, Joe and I love it. There are big clumps of crunchy, cinnamony-sweet oats, seeds, and nuts. We always dig through and pick out the big chunks and the little pieces in the bottom of the jar get sprinkled on yogurt.
Some of the healthier ingredients include:
- Pepitas, which Natural News calls one of nature’s perfect foods, and contain amino acids, calcium, potassium, B vitamins, and beta carotene
- Sunflower seeds contain vitamin E, vitamin B1, manganese, and magnesium
- Flaxseed meal is an incredible source of omega-3 fatty acds
- Oats are a whole grain and a good source of dietary fiber
- Unsweetened applesauce stands in for some of the oil so the overall fat content is reduced
To make this nut-free, simply substitute 1/2 cup each of pepitas and sunflower seeds for the almonds.
Also – stop by DinnerTool.com. They’re featuring one of my favorite slow cooker meals this month.
Other Gluten-Free Granola Recipes
- Chewy Granola Bars from SS&GF
- Crunchy Gluten-Free Granola from She Let Them Eat Cake
- Chewy Chocolate Chip Granola Bars from Adventures of a Gluten-Free Mom
What are your favorite summertime, easy-to-travel with snacks?
A simple-to-make, delicious granola packed with healthier ingredients. From Simply Sugar & Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less.
Ingredients
- 4 cups gluten-free whole grain rolled oats
- 1 cup sliced raw almonds
- 3/4 cup raw pepitas
- 3/4 cup raw sunflower seeds
- 1/2 cup flaxseed meal
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/4 cup canola oil
- 1/4 cup plus 2 tablespoons palm sugar, divided
- 1/4 cup unsweetened applesauce, divided
- 1/4 cup plus 2 tablespoons honey, divided
- 1 tablespoon vanilla extract
- 3/4 cup juice sweetened dried cranberries
- 3/4 cup organic raisins
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together the oats, almonds, pepitas, sunflower seeds, flaxseed meal, cinnamon, and salt. In a microwave-safe bowl, combine the oil, ¼ cup palm sugar, and 2 tablespoons applesauce. Microwave for 20 to 30 seconds and stir to dissolve the palm sugar, then stir in ¼ cup honey and the vanilla.
- Pour the wet ingredients onto the dry ingredients and mix until the oats and nuts are coated. Make sure to scrape every last drop of the wet ingredients into the dry. Combine until evenly coated. Spread evenly onto the prepared baking sheet. Bake for 30 minutes.
- While the granola is baking, mix together the remaining 2 tablespoons each of palm sugar, applesauce, and honey in a small bowl. Set aside. After 30 minutes, remove the granola from the oven and drizzle the remaining wet ingredients on top. Stir well to evenly distribute. Use a rubber spatula to press the granola down firmly into the baking pan.
- Bake for 30 to 35 minutes longer, until the granola is lightly golden brown. Remove from the oven and let cool completely. Break into bite-size pieces and mix in the cranberries and raisins. Store in an air tight container.
Ricki
posted on June 22, 2011 at 2:06 pm
This was another recipe I was dying to try. . . just ran out of time!
Thanks for the shout-out. And my goodness, your site looks lovely! 
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Shelby
posted on June 22, 2011 at 8:25 pm
I saw this today in B&N – I never realized it was your book. I glanced at it thinking about one of my hubby’s co-workers who has to eat GF. Love your granola recipe.
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Rhiannon
posted on June 22, 2011 at 9:30 pm
Looks so good! I love granola and I think it’s one of those things that’s easy enough to make on your own instead of buying at the store. And this recipe looks super easy!
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Aurea
posted on June 23, 2011 at 6:08 am
you read my mind! all this week i’ve been toasting oats for breakfast alternatives… and just today arrived in yum-town without even honey… i must try adding some of your other recommended ingredients to up the anti of health! thanks for the ideas! and the exciting thoughts of true granola! -its not as popular in ireland as it was at home (canada) so when you find it its €€ -great one to make at home though
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RosemaryEvergreen
posted on June 23, 2011 at 6:13 am
I find that granola made with just applesauce and cinnamon is very tasty. I use about 6 c oats: 1 c applesauce, and add different nuts and fresh or dried fruit when I eat it rather than when I cook it, so that I can change flavors at will.
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SnoWhite @ Finding Joy in My Kitchen
posted on June 23, 2011 at 9:04 am
This granola looks fantastic, Amy!
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Fran Cikk
posted on June 23, 2011 at 12:59 pm
in case anyone else didn’t know (like I didn’t know) pepitas are pumpkin seeds! The granola looks great and I love your site and recipes! Thanks Amy.
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Maggie
posted on June 23, 2011 at 1:50 pm
This is one of the recipes from your book that I have post-it-noted to try
This is a sign! I love it.
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eva @5fruitsNveggies
posted on June 24, 2011 at 11:05 am
my daughter’s best friend can’t have gluten…it feels nice that her mother will let her daughter travel to our summer home for sun because she knows i know how to make gluten free foods for her….so i will be resourcing your blog on a regular basis….oh, i also need to buy your cookbook too
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Cathy C.
posted on June 24, 2011 at 1:05 pm
Just made this. It’s delicious. I’m eating it straight from the cookie sheet. Still warm and chewey. Can’t stop… Thanks for the recipe.
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Amy Reply:
June 24th, 2011 at 2:49 pm
@Cathy C., Yea!! I know…it’s delicious.
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Cecilia
posted on June 25, 2011 at 5:21 pm
Love your recipes.
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Alta
posted on July 15, 2011 at 3:25 pm
Why do I visit when I’m feeling like snacking? This looks SO irresistable!
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Kelly
posted on August 8, 2011 at 12:03 am
I LOVE this recipe. I dehydrate it at 145 degrees for 7 hours, just to make it a little more natural and raw. But I have had to regulate myself on how often I make it because I devour it all in less than two days on average, by myself. It’s that delicious and addicting!
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Yan
posted on February 8, 2012 at 11:05 pm
I love that they're more like "cake bars" than tdotirianal coffee cake.
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Karen L
posted on October 23, 2012 at 12:11 pm
I’ve been wanting to let you know just how much I love this recipe — and it’s so versatile! I substituted pecans and pinenuts for the almonds and pepitas, maple syrup for the honey, and dried apricots for the raisins. This last time, I was out of flaxseeds, so I substituted millet meal with no problem. With fall here, I’m wondering about substituting pumpkin puree for the applesauce and maybe using pumpkin pie spice. What do you think? (Tip: Use kitchen shears to cut up dried fruit — so much easier than a knife!)
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Amy Reply:
November 7th, 2012 at 11:48 pm
@Karen L, Try the pumpkin and let me know how it goes. Thanks for the tip!!
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