Low sodium, low oxalate, sugar-free, lactose-free, gluten-free vanilla cinnamon granola!

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  • Rolled oats: lots!
  • Puffed rice: half as much
  • Sunflower seeds: half as much again (can substitute any nuts if oxalate is not a concern)
  • Raisins (optional; can substitute any dried fruits)
  • Sunflower seed butter (I use Once Again Organic Sugar and Salt Free; can substitute any nut butter if oxalate is not a concern): a good glop
  • Maple Syrup: about as much as the sunflower butter (can substitute honey or molasses)
  • Vanilla: a teaspoon or two
  • Cinnamon: a hearty dash


  1. Preheat oven to 425°F.
  2. Combine oats, puffed rice and sunflower seeds in a large bowl. Mix thoroughly.
  3. Combine sunflower seed butter, maple syrup, vanilla and cinnamon in a small saucepan over medium heat. Stir constantly until liquefied but not bubbling. Be careful that this mixture does not scorch.
  4. Pour liquid mixture over the dry ingredients, stirring immediately and constantly until all pieces are covered (more or less) equally. You can leave lumps or not, depending on the texture you like in your granola.
  5. Pour the granola into a large, nonstick baking pan (I use a CorningWare pan about 10 X 18 inches or so; a brownie tin works, too). Level it out.
  6. Bake for about 10 minutes without stirring, then stir thoroughly every 5 to 10 minutes until the granola is evenly browned all over and crispy without being burned. Watch carefully throughout the baking process, and rely on your nose.
  7. Cool, then add raisins or other dried fruits.
  8. Store in an airtight container and enjoy with coconut milk (or any other milk, depending on your dietary needs and preferences). Fresh fruits or berries are a wonderful addition.