Gluten-Free Maple Walnut Whole “Grainola”
Here is a couldn’t-be-easier, gluten-free granola. Because it’s based on Nature’s Path’s already baked GF cereal flakes rather than uncooked rolled oats, it takes only 30 minutes in the oven.
Makes 1 quart
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 2 c. Nature’s Path Gluten-Free Mesa Sunrise Cereal
- 2 c. Nature’s Path Gluten-Free Fruit Juice Sweetened Corn Flakes
- 1 c. chopped walnuts
- 1/2 c. dried, unsweetened, shredded coconut (optional, but very delicious)
- 1/3 c. maple syrup (dark amber has the most flavor)
- 3 tbs. safflower oil, plus 1/4 tsp. for preparing pan
- 1/8 tsp. salt
- 2 tsp. pure vanilla extract* (*Be sure it’s pure or it might not be Gluten-Free.)
- 1/2 c. dried cranberries
Directions:
- Set rack in center and preheat oven to 250F. Lightly brush a large, lipped baking sheet with oil.
- In a large bowl, combine Mesa Sunrise Cereal, Corn Flakes, walnuts, and coconut (if using).
- In a small saucepan, combine maple syrup, oil, and salt. Set over low heat until hot, about 3 minutes. Turn off heat and stir in vanilla.
- Gradually pour maple syrup mixture over cereal flakes while stirring. Continue stirring until flakes are evenly coated.
- Spread mixture evenly on prepared pan. Bake 15 minutes. Stir, then rotate pan back to front. Continue baking until flakes feel dry to the touch and some flakes are lightly browned, about 15 minutes more.
- Set baking sheet on a rack to cool. Stir to hasten cooling and prevent sticking. When cool, transfer to a storage container or zipper-topped plastic bag. Stir in cranberries. Store at room temperature for up to 2 weeks or refrigerate for up to 2 months.
