Who doesn't love "dessert"
first thing in the morning?
Of course, I needed to try to make this as one bag wouldn't even last a day in our household. ;-) My first attempt at a copycat KIND recipe came from gluten free on a shoestring tasted great, but didn't "cluster" and the taste of millet was quite strong, so I adapted the recipe a bit the second time around by grinding up some of the whole grains and adding water to help everything stick together.
All these gluten-free whole grains are packed with protein, fiber and nutrients, making this granola a superfood super breakfast, snack or even dessert! ;-)
To make a delicious dessert-for-breakfast,
simply layer chopped fruit,
yoghurt of choice (or chia pudding),
and crunchy granola
Repeat until you get to the top.
A fun, and substantial
start to the day!
3 1/2 (360g) cups gluten-free oats, divided
1/4 cup (45g) millet
1/4 cup (40g) quinoa
1/4 cup (40g) buckwheat groats
1/4 cup (45g) amaranth, optional
1/2 cup (65g) brown rice flour
3 Tbsp chia seeds
1 tsp sea salt
1 tsp sea salt
1/2 cup (120ml) sunflower or coconut oil, melted
1/2 cup (120ml) maple or GF brown rice syrup
3 Tbsp water
1 Tbsp molasses
- Preheat oven to 275°F.
- In a food processor, process 1/2 cup (65g) of the oats into a fine flour. Add the millet, quinoa, buckwheat groats and amaranth. Pulse a few times to break up these grains.
- In a large bowl, combine this mixture with everything else, tossing to coat evenly.
- Spread evenly onto a lined baking sheet and bake for 45-50 minutes until crisp. Toss this mixture occasionally, shifting the outer edge toward the center of the pan and the bits in center carefully to the outer edge for even baking.
- Let cool completely before storing in an airtight container.