Crispy Cranberry-Almond Granola

gluten-free vegan granola 1

Granola, when I make it, normally turns out kind of heavy. It’s dense — tons of oats and nuts and fruit and all kinds of stuff. While that’s great, sometimes I want less, just a little crunch and burst of flavor with my yogurt, you know? Something lighter, that doesn’t feel like I just swallowed a literal sack of oats. Maybe some thing I can eat by itself like a normal cereal.

gluten-free craisin almond vegan granola

This “granola lite” came about by accident, when I was trying to make power bars only to have them crumble and fall apart. In frustration, I almost threw them out, but instead, I dumped the crumbled bits on a baking sheet and threw them in the oven.

What came out was a little miracle. Light and crispy from the puffed rice, substantial thanks to the oats and a little bit sweet from the craisins, it goes beautifully with yogurt, as a snack, or just in a bowl with the milk of your choice.

And guess what? It also has a little protein punch from the nut butter and the protein powder. Depending on what protein powder you use (I used Tempt in the Vanilla Spice flavor), this is vegan, gluten-free, soy-free and free of refined sugar. Just keep an eye on it in the oven — the edges of one of my pans burned a little bit. 

Crispy Cranberry-Almond Granola
Author: Kate Wutz
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
A delicious vegan, gluten-free and soy-free granola with a punch of protein to get you going.
  • 3 1/2 cups rice cereal
  • 2 1/2 cups gluten-free quick-cooking oats
  • 3/4 cup craisins (original)
  • 1/2 cup sliced almonds
  • 1/4 tsp salt
  • 1 scoop protein powder
  • 1 cup maple syrup
  • 1/2 cup nut butter of your choice
  1. Preheat your oven to 350 degrees.
  2. Combine cereal, oats, craisins, almonds, salt and protein powder in a bowl. Heat maple syrup and nut butter in a small saucepan over medium heat, stirring, until smooth. Pour mixture over the oat/cereal mixture and stir very well, until everything is coated and starting to clump.
  3. Spread granola onto two foil-lined baking pans. Bake for 15 minutes, switching the pans and stirring occasionally to prevent burning.
  4. The granola will NOT be crispy when you remove it from the oven, but will crisp as allowed to cool. Once cool, store in an air-tight container for up to a week.