Ok, so full disclosure, I was developing a recipe for a gluten free granola bar but I miscalculated my binders and ended up with delicious loose granola. The binders in this case are honey, canola oil and sun butter. The grains are Bob’s Red Mill gluten free rolled oats and puffed brown rice. It’s got some chewy dried apricots and dried cranberries for texture and interest and cinnamon was added to round everything out. This is amazing on yogurt as a parfait with fresh fruit and I can honestly tell you that picky kids love this stuff, my youngest loves it!
When I develop recipes I usually try to be budget conscious and knowing that sun butter is a bit expensive, I kept the dried fruit pretty simple but you could absolutely throw some dried cherries, blueberries or figs in there, even dates would be awesome depending on the season.
I measure everything by weight, it’s much more accurate that by volume so your chances of success are greater. This makes a huge batch, I recommend making it as is and freezing it in small sandwich zip locks. The recipe isn’t super involved or time consuming but it includes ingredients we don’t always have on hand and it’s better to do it once in bulk than as needed. This will keep on the counter for about a week in an air tight container or zipper bag. It will keep for at least 6-12 months in the freezer. In any case, have fun with it and make it your own, enjoy!
Gluten Free Sun Butter Granola
602g Sun Butter
270g Honey (I used clover but regular will be just fine)
206g Dried Apricots Diced
180g Dried Cranberries
170g Sliced Almonds
170g Puffed Brown Rice
329g Gluten Free Oats (I used Bob’s Redmill)
326g Canola Oil
30g Cinnamon, ground
Preheat the oven to 325 degrees F, place sun butter honey and granola in a microwave safe container and set aside. Place remaining ingredients in a large mixing bowl and stir to distribute. Place sun butter mixture in microwave on high for about one minute. you need to soften it up so it incorporates with the rest of the ingredients. Mix the two together really well until everything is coated. Line two baking sheets with parchment paper or greased aluminum foil and empty the granola onto the baking sheest and spread evenly. Place in oven for 15-20 minutes until golden brown. Allow to cool completely and package accordingly. Enjoy!