Spiced Gluten-Free Granola Without Oats

Slices of apples topped with granola nuts next to cherries.

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4.75 from 4 votes

Spiced Gluten-Free Granola Without Oats

Spiced low histamine granola with a balanced base of nuts & seeds rather than the traditional rolled oats.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 239kcal

Author: Max

Ingredients

1 ½ Cups puffed rice alt. puffed buckwheat or puffed quinoa
½ Cup raw pecan pieces soaked & dried
⅓ Cup raw pumpkin seeds soaked & dried
¼ Cup hemp seeds alt. sunflower seeds
2 Tablespoons chia seeds alt. whole flax seeds
2 ½ Tablespoons coconut sugar
1 ½ Tablespoons melted cocoa butter or coconut oil* ~18g by weight
2 Tablespoons nut butter or seed butter of choice
¼ teaspoon salt to taste
¼ teaspoon vanilla powder
½ teaspoon ground ginger
¼ teaspoon cinnamon optional
⅛ teaspoon cardamom optional

Instructions

Preheat oven to 300°F (150°C), then measure the puffed rice, pecans, hemp seeds, and pumpkin seeds into one bowl and combine well.
Measure and combine the melted cocoa butter & nut butter in a separate bowl, making sure your cocoa butter is totally melted, and set aside.
In one final bowl, combine your coconut sugar, chia seeds, salt, and spices.
Drizzle the cocoa butter mixture over the puffed rice & seeds, stirring until well-combined.
Sprinkle the sugar & chia seeds over the sticky puffed rice mixture, and stir until everything is evenly incorporated. Making low histamine granola without oats required replacing them with another grain, but that one needs even more solid coverage.
Put down a piece of parchment paper or a silicone mat on a baking try and spread granola evenly on top, and then bake for 12-15 minutes.
Take the granola out of the oven and stir it lightly to ensure even baking, then bake for 7-10 more minutes. Keep a close eye on it in the oven, as it can burn quite suddenly. When done, allow to cool for 10 minutes before enjoying.

Notes

FREEZING: you can freeze any of my homemade granola recipes for up to 6 months (or refrigerated up to 2 weeks). To defrost, toast at 250°F (120°C) for 3-4 minutes.

CHANGING NUTS: just make sure the pieces of nut or seed are similar in size & shape to the one it's replacing and preferably raw. Check out my guide to low histamine seeds and nuts.

COCONUT SUGAR: to use a different sugar (date sugar, organic white sugar, brown sugar, etc.), you can swap out an equal amount of solid sweetener, depending on your desired sweetness.

Nutrition