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Health & Food

Gina’s Frozen, Spicy Granola (Gluten Free)

My name is Gina, and I created a monster.  No, seriously, a true monster, similar to the Cookie Monster; The Granola Monster (that’s me).  I invented the ultimate granola recipe to which I’ve been addicted for over three years now.  You see, I created this recipe back when I started my low FODMAPs diet.  I couldn’t find any granolas out there that met the following criteria; didn’t contain agave or honey (both have FODMAPs) and didn’t have tons of added sugar (more on added sugar in a couple weeks!).  So, I created this granola that involves zero baking, contains zero agave or honey, and requires only a bit of time in the freezer.

Gina’s Spicy, Frozen Granola (Gluten Free)

Ingredients

  • 4 cups old fashioned oats
  • 2 cups Rice Krispies (or other simple cereal, such as Cheerios)
  • 1 tsp. cinnamon
  • ¼th-1/2 tsp. cayenne (I like spice!)
  • 1 cup mixed nuts, chopped (I use walnuts and almonds**)
  • 2 Tbsp. molasses **
  • 1 tsp. vanilla extract
  • 1 cup Bettern’ Peanut butter **
  • 1 cup Creamy Peanut Butter (with just peanuts and salt as an ingredient)

Instructions

  1. In a large casserole dish mix the dry ingredients (oats through nuts). In a medium (microwavable) bowl combine the peanut butters, vanilla and molasses. Nuke in the microwave for ~30 seconds. Take out the bowl and mix until all ingredients are combined. Pour the peanut butter mixture over the dried ingredients in the casserole dish. With a clean pair of hands blend all the ingredients together until the dry ingredients are all covered by the wet/nut butter ingredients. Press the granola down into the dish and then freeze overnight.
  2. The next day (or at least 6 hours later) you can start breaking apart the granola and store it in a freezer bag, or keep it in the casserole dish in large chunks. Enjoy the heck out of it!

Notes

** This is a lower FODMAPs recipe. The molasses and almonds do contain FODMAPs, but the small amounts used in the recipe shouldn’t cause problems. You could use walnuts and peanuts instead of walnuts and almonds, if you’d prefer to make this granola extremely low FODMAPs.
** Bettern’ Peanut Butter can be found in most supermarkets, with the other nut butters. See the photo below. If you don’t want to use this product, just use all regular peanut butter.
** Be sure to use a peanut butter that is natural, but smooth. In other words, most of the “make your own peanut butters” aren’t smooth enough for this recipe. I like Nature’s Basket (Giant Eagle) or Skippy Natural or JIF Natural for this recipe. Earth Balance or the 365 Brand would be other good options.

Nutrition Information

Serving size: ~1/2 cup Calories: 200 Fat: 9.3 g Saturated fat: .7 g Carbohydrates: 23.4 g Sugar: 3.1 g Sodium: 122 mg Fiber: 11.5 g Protein: 7.1 g

Nutrition Highlights:  Only 200 calories per serving, and best of all only 3 grams of sugar (this is great for a granola!).  Also, a good source of iron and an excellent source of fiber.Learn more about Better’n Peanut Butter by visiting their website (click on the photo to go directly to their website).

In case you’re wondering why I like this very processed product that is actually not better than peanut butter, it’s because I really think it adds great texture and flavor to this granola.  The ingredients in Better’n Peanut Butter may seem strange, but they are all recognizable, just not what you’d normally find in peanut butter.  I prefer making my granola with this product, as it does make the granola lower in calories and fat (and I actually prefer the taste of the granola, with this product), however if you’d rather not use it you can use all peanut butter instead (or 1 cup peanut butter and 1 cup almond butter), the granola will still be fantastic.The granola, once it comes out of the freezer, is basically one giant granola bar at first, then you break it up into small chunks, or large chunks (you can basically make this granola into several granola bars, if you’d like).I’ll be honest, this recipe is so addicting that I’ve had to put our fresh made batches in the outside freezer so I don’t eat it all day long.  At least now I have to think about it before I actually eat some (you know, as I walk outside in the cold to the garage freezer, I have plenty of time to think about whether I’m really hungry, or just bored and have the “boredom munchies”!).

It makes a great holiday gift too (put it in some nice baggies and tie with a bow. Beautiful).I have been making this granola for many, many years now, but am only now giving out the recipe because I’ve come to terms with the fact that I probably won’t ever really get to sell it like I once hoped. I held on to the recipe for a while simply because I didn’t want anyone knowing the secret!  Well, now you know it, and I promise you will thank me one of these days.  And if you’re someone who prefers dried fruit or chocolate in your granola and/or granola bars, feel free to add some (I’ve tried both in this recipe in the past and of course they just make the granola even more addicting, especially the chocolate, or peanut butter chips, Nick’s favorite).  Enjoy!

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