Oat Free Granola




Yield 3 1/2 cups granola

Finally, an oat free granola that actually tastes like granola! Use this crunchy, subtly sweet granola as a breakfast cereal, yogurt topper, or on-the-go snack.



  1. Preheat oven to 250 F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, stir together quinoa flakes, sliced almonds, pumpkin seeds, coconut, salt, and cinnamon. Set aside.
  4. Melt coconut oil in microwave or saucepan (just until melted) and whisk in honey and vanilla.
  5. Stir liquids into dry ingredients until thoroughly mixed and spread onto parchment paper. If you want more clumps of granola, pack it together a little.
  6. Bake for 1 1/2 hours, until it is a light golden brown crispy. It will get a little crispier as it cools.
  7. Remove from oven and cool completely, then add raisins, dried cranberries, or chocolate chips. Store in an airtight container on the counter.

Recipe by Life After Wheat at