Oat-Free Homemade Granola
Thursday, 24 July 2008
Since oats are not safe from gluten and many people who have wheat allergies also have an allergy to oats, granola can be off-limits to those with gluten intolerance. Here’s a great way to bring back that staple of a healthy breakfast. It’s also very convenient to make a batch and save for those mornings when you’re short on time and need a no-preparation solution for a quick breakfast.
1 cup Nutty Rice Cereal (or any gluten-free rice cereal)
1 cup walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup roasted buckwheat (kasha – can be found in bulk section of health-food stores)
4-6 Medjool dates, chopped (low-glycemic alternative to raisins or cranberries, which are high in sugar)
2 T olive oil
2 T agave nectar
Preheat oven to 350 degrees F. Combine all ingredients in a 9 x 13 baking pan. Bake for 10 minutes, stirring ingredients half-way through. Allow to cool slightly, then remove from pan.
Goes great with soy milk or rice milk – it’s also very “energy dense,” so you don’t need a very large portion to fill you up!