Gluten-free granolaHere’s a quick and easy granola recipe that’s a key to traveling gluten-free. Just add the milk of your choice for a hearty breakfast. If you’re following my book The Migraine Relief Plan, check out the modified granola recipe in there!

Reader Vik C. writes:
Granola is really expensive to buy, and it’s usually too sweet, too. Any groovy ideas for that?

I have a confession to make, Vik. I used to hate granola. Really hate it. My roommate Natalie used to make her own and I didn’t even like it then.

But I’ve come around. Maybe it’s because there aren’t a lot of gluten-free cold cereals available without sugar. Or maybe I’ve just evolved into a granola person. So now I’m sharing this wonderful recipe, which was adapted from Real Simple magazine.

The renovation: I had to get gluten-free rolled oats. Bob’s Red Mill now sells them and they don’t cost a fortune. I added 1 C. of toasted hazelnuts in the version pictured. I am using local, lovely olive oil from the Temecula Olive Oil Company instead of canola oil, and I shifted the ratio overall, so that this is less grainy and more nutty and fruity. Enjoy!

Suitable for:
vegan, gluten-free, reduced-sugar, migraine, and low-sodium diets

Gluten-free granola

Granola recipe

Here's a quick and easy gluten-free granola recipe that's a key to traveling gluten-free and vegan. Can be made migraine-friendly.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 14 servings

Ingredients
  

  • 2 cups rolled oats (gluten-free) gluten-free (200 g)
  • 1 cup coconut (flakes, unsweetened) (50 g)
  • 1 cup pumpkin seeds raw, pepitas (120 g)
  • 1 cup sunflower seeds raw (130 g)
  • 1 cup walnuts hazelnuts, pecans, raw (115 g) (omit for migraine diet)
  • 1 tbsp olive oil (extra virgin)
  • 1/2 tsp cinnamon
  • 1/4 cup maple syrup (omit for migraine diet)
  • 1/4 tsp sea salt (omit for very low sodium diets)
  • 1 cup raisins (160 g) (omit for migraine diet)

Instructions
 

  • Preheat oven to 300F/150C/gas mark 2. Spray a rimmed baking sheet that's lined with parchment paper with cooking spray.
  • In a large bowl, whisk the olive oil, cinnamon, maple syrup, and salt.
  • Add all the other ingredients except the raisins or dried fruit and toss well to coat.
  • Pour out onto the baking sheet and put in the oven for 15 minutes.
  • Stir, then set the time for another 10 minutes and check it.
  • Bake for up to 30 minutes total. You want it to be golden brown but not too crispy.
  • Once cool, add the raisins or dried fruit and mix well.
  • Once completely cool, store in an airtight container for up to 3 weeks.

Notes

Per serving:
  • 335 calories
  • 24 g fat
  • 0 g cholesterol
  • 44 mg sodium (4 mg with changes noted above)
  • 97 mg potassium
  • 19 g carbohydrate
  • 4 g fiber
  • 5 g sugars
  • 8 g protein
  • 9  Weight Watchers Points Plus
You can eat this with any type of milk, or mix it with yogurt and fresh fruit to add more fruit and protein to your morning breakfast. Use whole milk for migraine diets.