A while back I discovered that I was allergic to oats.  Major bummer.  I have always really enjoyed oatmeal and granola (not to mention oatmeal raisin cookies!!!).

I still regularly make Maple Almond Granola with my kids and the last time I made it with my daughter I decided I was going to try and make some oat-free gluten-free granola for myself.  I am happy to report that it worked!

While the granola did not clump together like a traditional granola would, the flavor is great and the granola is good and crispy just like I like it!

2-1/2 cups quinoa flakes
2 cups buckwheat groats
3/4 cup (3 ounces) raw sunflower seeds
2/3 cup lowfat shredded coconut
1 cup pure maple syrup, preferably Grade A dark amber (I use 1 cup)
1/4 cup coconut oil
2 tablespoons ground cinnamon
3/4 cups dried OR freeze dried fruit (optional)

Bake at 325 degrees for 25-40 minutes (stirring every 8-10 minutes) until golden brown.

Once nice and golden brown, remove from the oven, add dried fruit if desired, and allow to cool.

***My favorite way to eat this granola is on top of plain vegan yogurt and thawed frozen wild blueberries…SO GOOD!!!


For a printable version of this recipe click HERE.

Image by Tony Tseng


Filed under Breakfast, Gluten Free, Grains, Recipes, Vegan, Vegetarian


  1. Christina

    Just made this today – it is delicious. My husband cannot eat oats – so thanks for the recipe!

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