This became a perfect excuse to make my own. (Now, Bobs Red Mill makes wheat free rolled oats. So its not necessarily 100% gluten free but some people with gluten intolerances aren't affected by uncontaminated oats.) My idea came from this recipe for Tropical Granola.
I played around with the portions and ingredients so much, it really doesnt look much like the original at all. But I, in all my sincere embarrassed glory, couldnt wait to have a bowl until morning and I had it for dinner last night when I made it.
Wheat Free Vegan Coconut Cashew Granola
2 cups wheat free rolled oats (bobs red mill)
2 cups puffed brown rice cereal
1/2 cup chopped cashews
3 tbsp. sunflower seeds
2 tbsp. whole flax seeds
6 tbsp. maple sugar
1/2 cup unsweetened applesauce
2 tbsp. agave nectar
2 tbsp. coconut butter, melted
1 tbsp. original almond milk
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/4 cup diced dried apricot, preferably unsweetened & unsulfured
1/4 cup unsweetened coconut flakes
There were also a few changes to the instructions as well but other than the following, they remained the same.
1. I added the nuts with the oats.
2. For the coconut butter, melt in the microwave with the almond milk and mix with agave/applesauce mixture.
3. Add dried fruit the last 5-10 minutes of cooking.
Makes 4 3/4 cups.
Each 1/2 cup serving is 205 calories.
*NOTE: In the future I would probably sub out 1 tsp. of the coconut butter for an extra 2/3 cup or so of puffed rice just to make it an even 5 cups, therefore yielding exactly 10 servings at 195 calories each.
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