Light Granola

I don’t ever buy granola since most aren’t gluten free (or if they are they contain honey) and I like to control what I put in mine.  Here’s a great simple recipe that makes a good granola topping, can be used in a trail mix, or just pour almond milk over some and eat as a cereal.

This recipe was adapted from Oh She Glows:



  • 2 cups GF rolled oats
  • 1/2 cup almonds, chopped
  • 1/2 cup uncooked millet (I didn’t have millet and used quinoa, but want to try with millet)
  • 2 tbsp ground flax
  • 1 tbsp chia seeds
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon


  • 2 heaping tbsp applesauce
  • 1/4 cup brown rice syrup (I didn’t have this so used 2 tbsp molasses)
  • 3 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract


  1. Preheat oven to 325F and line a baking sheet with parchment paper.
  2. In a large bowl, stir together dry ingredients.
  3. In a medium bowl, stir together the wet ingredients, except for the extracts, then microwave for 30-60 second.  Stir in the extracts until combined.
  4. Add wet mixture to the dry mixture and stir well until everything is coated.  Scoop onto baking sheet and bake 20-25 minutes, stirring once halfway through baking.
  5. Allow to cool for about 10-15 minutes on the making sheet.

This recipe makes about 5 cups of granola and should be stored in an air-tight container for 1-2 months.

Close up! You can really see the oats, almonds, and quinoa that make up this healthy granola!

This is one way I used the granola, for a yogurt parfait – I sprinkled some of the granola over sliced strawberries and Silk Vanilla Yogurt!

Another simple breakfast idea – I put some of the granola in a bowl and poured almond milk on top for cereal.


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