Basic Granola (that’s anything BUT basic)

Looking for a basic granola recipe to fall back on when you’re needing a little something sweet for breakfast or snacks? This one’s for you.

I used to be a granola aficionado. I would make a different variety each week and enjoy it topped with a dollop of dairy-free yogurt or with some dairy-free milk. I’m not sure what happened, but the homemade stuff fell out of favor and I started to just buy it from the store.

So when I transitioned into a FAILSAFE diet, I started to look for new ways to use the same old ingredients.

Since I can tolerate gluten-free oats, I figured it was high time to get back to my granola making ways. I started with a carob granola and felt like I hit the jackpot. Next up was a more basic version. It was suggested over on Instagram to add in things like quinoa and puffed rice cereal. I thought those would be the perfect addition here since it would make for a different texture.

I was also curious what egg white would do to granola, having never done that before, so threw caution to the wind and added that in as well. I’m not convinced the egg white actually did anything (other than add some extra protein), so feel free to omit if you can’t tolerate eggs. Otherwise, throw caution to the wind and add it in. It doesn’t hurt anything, that’s for sure.

Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 6 Calories: 263 kcal

Description

Looking for a basic granola recipe to fall back on when you’re needing a little something sweet for breakfast or snacks? This one’s for you. 

Ingredients

Instructions

  1. Preheat oven to 300°F/150°C. Line a rimmed baking sheet with parchment paper or a silicone liner and set aside.

  2. Combine dry ingredients (rolled oats, puffed rice cereal, quinoa, and salt) in a medium bowl. In a measuring cup or small bowl, combine wet ingredients (oil, maple syrup, and egg white) and whisk to combine. Pour wet mixture into the dry mixture and stir until everything has been evenly coated.

  3. Transfer to baking sheet and spread evenly over the pan. The more tightly you pack it, the better the chunks get.

  4. Cook for 25-30 minutes or until edges begin to turn a golden brown. Remove from oven and let cool completely before breaking apart.

  5. Store in an airtight container for up to two weeks. Can also freeze.

Nutrition Facts

Amount Per Serving
Calories 263

Note

This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, corn free, and low salicylate. 

Keywords: breakfast, dairy free, failsafe, gluten free, low salicylate, nightshade free, oats, rpah elimination diet, sheet pan, snack, soy free, vegetarian

Not sure what puffed rice cereal is FAILSAFE? I use Arrowhead Mills Puffed Rice Cereal* because it’s the only one that doesn’t have any added extras (like vitamins and minerals).

*This is an affiliate link.

Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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