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Rice Puff Granola (Vegan & GF)

granola sqr

The chilled weather is hitting us harder in the morning. It’s getting a lot harder to leave my comfortable (and warm) bed and head downstairs to get some breakfast before starting the day.

What is kinda making it up is the fact that I have some aromatic crunchiness coming straight from my pantry. And as you all may know already, I’m slightly obsessed with smoothies bowls (did you hear about my new e-book coming?) and I love having something crunchy to add to all the textures and flavours that go in there.

So I made a new crunchy and sweet granola with something I was hoping to use for quite a long time. Rice puffs!
Rice Puff Granola

They are often underrated but are so delicious! I like the organic Puffed Rice from Abundant Earth which is also organic. They are great as a gluten free substitute for breakfasts and crunchy bars.
The best part is when they are roasted with a few other ingredients and then BOOM! Bursting flavours & crunchiness all over!

And with a few add-ons it made the perfect granola to top my smoothies. A lot lighter than the counterparts with oats, this version has also less calories and extra crispiness.

Also perfect to add on your yoghurt and nice-cream. Just give it a go!

I guarantee your house will be smelling like heaven (at least) so try it out and let me know what you think on this twist.

Rice Puff Granola

5 from 1 reviews
Rice Puff Granola (Vegan & GF)
 
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Crunchy and sweet granola made with rice puffs. Vegan & Gluten Free.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 4 cups of Puffed Rice
  • 2 cups of Mixed Nuts
  • ½ cup of Pumpkin Seed
  • ½ cup of Sunflower Seeds
  • ½ cup of Shredded Coconut
  • ¼ cup of Dried Cranberries
  • ¼ cup of Coconut Oil (melted)
  • 3 tbsp of Mesquite Powder
  • 1 tsp of Cinnamon Powder
  • 2 tbsp of Rice Malt Syrup
Instructions
  1. Firstly, warm up the oven on 180°C.
  2. Line a baking tray with aluminium foil and set aside.
  3. Now, mix all wet ingredients in bowl.
  4. Then add the seasonings: cinnamon and mesquite powder.
  5. Then add the melted coconut oil.
  6. And lastly, add the rice malt syrup.
  7. Transfer the mixture to the lined baking tray and spread evenly.
  8. Roast for 10-15 minutes and remove from oven.
  9. Let it cool down before transferring to a jar.

Enjoy it!

Peace and love,

Larissa x

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