Gluten-Free Skillet Almond Granola

4
Print Recipe
Serves: 24
Serving Size: 1/3 cup
Description: 
Sprinkle over Greek yogurt, over banana slices or use as a quick crumble topping for cooked apples or fresh berries.
Ingredients: 
3 cups gluten free rolled oats
6 ounces sliced almonds
3/4 cup roasted and salted hulled pumpkin seeds
3 tablespoons canola oil
1/4 cup honey
1/4 cup packed dark brown sugar
1/3 cup finely chopped candied ginger
1/4 cup (about 1 1/2 ounces) chia seeds (or ground flax meal)
2 teaspoons grated orange or lemon zest
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preparation: 

Heat a large nonstick skillet over medium-high heat. Add oats, almonds and pumpkin seeds and cook 5 minutes or until beginning to lightly brown, stirring frequently. Drizzle in oil and honey and crumble sugar over all; cook 1 minute, stirring constantly.

Remove from heat and stir in remaining ingredients. Serve warm or room temperature. Store in an airtight container at room temperature for up to two weeks.

Tip: Store in individual snack bags or containers for portion-controlled snacks and brown bagging. Sprinkle over Greek yogurt, over banana slices or use as a quick crumble topping for cooked apples or fresh berries.

Nutritional Info: 

Calories: 168

Fiber: 3 g

Fat: 9 g

Cholesterol: 0 mg

Sat Fat: 1 g

Sodium: 91 mg 

Mono Fat: 4 g

Calcium: 45 mg

Poly Fat: 3 g

Magnesium: 77 mg

Protein: 5 g

Potassium: 157 mg

Carb: 18 g

Vitamin E: 2 mg*

 

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Reviews/Comments
July 14, 2015
0
looks yummy and healthly
July 14, 2015
4
1) Great recipe for vegetarians including vegans! 2) Easy and quick to prep 3) You have control over ingredients, examples: I would a) cut back on total sweeteners and use a) Coconut palm sugar (has lower Glycemic Index than table/brown sugar b) Canadian 100% maple syrup for antioxidants. 4) I would have rated it 5 stars, if the fats distribution was right, did you notice that when you add 1+4+3= 8 grams, however total fat is 9 grams hence what is the rest of the 1 g? 5) And I would appreciate the total sugar content info under the nutrition facts. I am sharing this recipe with my colleagues (physicians and nurses ) and family , especially my daughters ( 12 and 10 years old) . Verdict : GREAT recipe !
July 16, 2015
5
EXCELLENT! Very adaptable to whatever ingredients I have on hand. I LOVE the crunchy almonds, candied ginger and fresh grated nutmeg. This is wonderful as a top for an apple crisp. It adds a lot to any flavor greek yogurt too.
Gluten-Free Skillet Almond Granola
  • 3 cups gluten free rolled oats
  • 6 ounces sliced almonds
  • 3/4 cup roasted and salted hulled pumpkin seeds
  • 3 tablespoons canola oil
  • 1/4 cup honey
  • 1/4 cup packed dark brown sugar
  • 1/3 cup finely chopped candied ginger
  • 1/4 cup (about 1 1/2 ounces) chia seeds (or ground flax meal)
  • 2 teaspoons grated orange or lemon zest
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
80 100 1 10

Heat a large nonstick skillet over medium-high heat. Add oats, almonds and pumpkin seeds and cook 5 minutes or until beginning to lightly brown, stirring frequently. Drizzle in oil and honey and crumble sugar over all; cook 1 minute, stirring constantly.

Remove from heat and stir in remaining ingredients. Serve warm or room temperature. Store in an airtight container at room temperature for up to two weeks.

Tip: Store in individual snack bags or containers for portion-controlled snacks and brown bagging. Sprinkle over Greek yogurt, over banana slices or use as a quick crumble topping for cooked apples or fresh berries.