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Home Β» Breakfast Β» Gluten-Free Granola (Lower Sugar Higher Protein)

July 21, 2020 (last updated August 24, 2021)

Gluten-Free Granola (Lower Sugar Higher Protein)

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I think it’s time for granola to get a makeover. This makeover unveils a gluten-free granola, that is a more balanced snack or breakfast, packed with nutrients and still tastes great! Most granola is very high in sugar and is lacking in protein, which in my opinion, makes it only slightly better than a candy bar. Don’t get me wrong, I enjoy granola, crunchy and sweet but I’d prefer that it had more protein and less sugar. With the use of an egg replacer and agave in place of honey, this granola is easily made vegan.

Be sure to check out more of my gluten-free breakfast recipes including my savory gluten-free muffins with mix-ins, gluten-free lemonade scones and gluten-free peanut butter pancakes.

White mug with gluten free granola. Small white bowl with blueberries in front, small glass bowl with honey in right rear. Small wood spoon and scattered granola on right. Milk bottle and mug with granola in back left.

About the Ingredients

gluten free granola, granola ingredients, protein, low sugar granola

So how exactly is this gluten-free granola different from your average granola?

  • Protein – I’ve added an egg white (also helps granola to clump), soy nuts and garbanzo beans. You can start with canned garbanzos and roast them in the oven for 30 minutes before baking the granola. Or you can use dried chickpea snacks like these Good Bean.
  • Vegan – An egg replacer can be used to make it vegan. There’s already flax meal in the recipe so using a flax egg (1 Tbsp flax seed meal with 3 Tbsps warm water) as an egg replacement works very well.
  • Sweetener – I’ve used a combination of coconut sugar* and agave (or honey) for sweetener and just a little oil. Ease up on the dried fruit and use one that is naturally sweet with no sugar added. I used tart, dried cherries. If you prefer your granola sweeter I suggest using brown sugar and increase the amount to 1/3 cup.

This gluten-free granola also has several good sources of fiber in the soy nuts, garbanzo beans, flax seed meal and teff grain. Eat it dry, in a bowl with milk or yogurt, or sprinkle it over ice cream or sorbet, take it on a hike as a portable snack or on top of a smoothie bowl.

Granola Variations

metal pan of rolled oats, soy nuts, crystallized ginger, flax seed meal, cashews and pumpkin seeds. wood cutting board with knife, brown egg, fresh ginger root, cut crystallized ginger, measuring cup and knife
  • Ginger Granola – Add 1 tbsp fresh grated ginger to the liquid ingredients and 1/3 cup crystallized ginger in place of the dried fruit.
  • Tropical Granola – Use unsweetened dried pineapple for the dried fruit and when the granola is out of the oven, stir in 1/3 c toasted shredded coconut.

*Coconut sugar is made from the nectar of the flower on coconut palm trees so it tastes nothing like coconut. It looks like a drier brown sugar and has a wonderful caramel flavor.

2 white mugs of granola with milk bottle above pouring into front bowl. small white bowl of blueberries infront. spilled granola and wood spoon on right, small glass bowl of honey in back on white background

Gluten-Free Granola

Author: Janet Harlow
Course: Breakfast
Cuisine: American
Servings: 4 cups
This lower sugar gluten-free granola, sneaks in some protein and makes for a great complete breakfast or snack
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Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins

Recommended Products

  • Crunchy Chickpea Snacks

Ingredients
  

  • 1 15 oz. can garbanzo beans*
  • 1ΒΌ c gluten-free rolled oats
  • ΒΎ cup roasted edamame or soy nuts*
  • β…“ c raw pumpkin seeds
  • β…“ c chopped cashews or slivered almonds
  • β…“ c chopped unsweetened dried fruit
  • 3 Tbsp whole teff grain
  • 1 egg white or egg replacer
  • 2 Tbsp flax seed meal
  • 3 Tbsp brown or coconut sugar
  • 2 Tbsp agave or raw honey
  • 2 Tbsp safflower oil
  • 1Β½ tsp cinnamon

Instructions
 

  • Heat the oven to 400Β°
  • Drain and rinse the garbanzo beans. Spread them out on a kitchen towel to absorb any excess moisture. Remove any loose shells.
  • Lay them on a baking sheet and roast for 30 minutes. They will not be completely dry at this point but will dry out when the granola bakes.
  • Meanwhile, in a large mixing bowl, combine the oats, edamame, pumpkin seeds, nuts, dried fruit and teff grain.
  • In a small mixing bowl thoroughly whisk the egg white, coconut sugar, agave or honey oil and cinnamon.
  • When the garbanzo beans are done, add them to the oat mixture and turn the oven down to 250.°  Then add the egg mixture to the oat mixture and stir until all the dry ingredients are moistened.
  • Line the baking sheet with parchment paper and spread the granola in an even layer.
  • Place in the oven and set the timer for 15 minutes.
  • When the 15 minutes are up give the granola a stir to turn it over a bit. Continue baking for another hour and stir every 15 minutes. It will seem a little moist and chewy right out of the oven but will become crispy once cooled.

Notes

* In place of the canned garbanzo beans you can use 3/4 c dried garbanzo bean snacks like these crunchy chickpea snacks.
Did you make this recipe? TagΒ @chefjanetkΒ on Instagram

Nutrition

Serving: 1/2 cupCalories: 360kcalCarbohydrates: 46gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 23mgSodium: 188mgFiber: 9gSugar: 16g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.

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Posted In: Breakfast · Tagged: cinnamon, healthy snack, oats

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