Print

Gluten Free Cranberry and Pistachio Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Don’t forget to rate the recipe, and let me know what you think about this Gluten Free Cranberry and Pistachio Granola in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!

Ingredients

Scale
  • 2 cups gluten-free rolled oats
  • 1/2 cup rice bran
  • 2 Tbsp.  dark brown sugar
  • 1/4 tsp. salt
  • 1/3 cup pistachios, unsalted
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup dried cranberries
  • 1/4 cup maple syrup
  • 3 Tbsp. sunflower oil, or other flavorless cooking oil like canola or vegetable
  • 1 Tbsp. water
  • 1/2 tsp. ground cinnamon

Instructions

  1. Place rack in the middle of the oven and preheat to 275° F. Line a 9 x 13 inch baking pan with parchment paper and spray with cooking spray.
  2. In a large bowl combine the oats, rice bran, dark brown sugar, salt, pistachios & coconut and mix well.  
  3. Combine maple syrup, water, sunflower oil and cinnamon in a small saucepan and bring to a simmer over low heat.
  4. Once the liquid comes to a simmer drizzle it over the oat mixture, and stir well to combine.
  5. Pour the mixture onto the prepared pan and use your hands to squeeze small clumps together to create clusters.
  6. Bake for 30 minutes. Keep an eye on the edges of your pan, if the clusters towards the edge are getting too brown stir them in towards the center and allow the granola to bake for the remainder of the time.
  7. At the end of 30 minutes remove the pan and stir in the cranberries then continue to bake until the granola is golden brown, about 10-15 minutes.  Let cool.

Notes

This recipe makes 1 quart of granola and can be stored in an airtight container for up to 2 weeks. If you double the recipe be sure to use 2 baking pans and increase the baking time by a little bit so that the granola can reach a rich golden brown.

Nutrition

Recipe Card powered byTasty Recipes