Gluten-Free Walnut-Raspberry Granola

Total Time
55 Mins


This is made with frozen raspberries and is intended for freezer storage. That keeps it at maximum crispness (a key for any good granola!)–and keeps it fresher, too. The berries will store beautifully this way, and everything will defrost very quickly in your cereal bowl, after you add milk (regular or soy).

Total Time

Prep Time
10 Mins
Cook Time
45 Mins
Total Time
55 Mins


280 cal
Total Fat
10 g
Polyunsaturated Fat
7 g
0 mg
110 mg
43 g
Dietary Fiber
6 g
4 g


  • Nonstick spray for the baking tray
  • 4 cups rolled oat flakes, gluten-free (check the label because some are not)
  • 1 cup oat bran (optional)
  • 1 cup sunflower seeds
  • 1 cup California walnuts, chopped
  • 1 cup soy protein powder
  • 1/2 teaspoon salt
  • 3/4 cup canola oil or grapeseed oil
  • 1/2 cup honey, light or maple syrup
  • 1 tablespoon vanilla extract
  • 1/3 cup brown sugar, packed
  • 1 cup pumpkin seeds, toasted
  • 1 or more cups raspberries, frozen, unsweetened


  1. Preheat oven to 325°F. Spray a 13X18-inch baking tray with nonstick spray.
  2. Combine the flakes, bran (if using), sunflower seeds, walnuts, protein powder in a large bowl. Combine the oil, honey or syrup and vanilla extract, and pour this in. Mix thoroughly. (Use your hands, if necessary.) Spread onto prepared baking tray.
  3. Bake for 35 to 45 minutes, or until golden. (Stir it two or three times during the baking.)
  4. Crumble in sugar as soon as it comes out of the oven, letting it melt in. Cool it on the tray. The granola will get crunchy as it cools.
  5. After the mixture has completely cooled, gently stir in the berries until the cereal surrounds them like a protective coating. Carefully pack the mixture into sealable plastic bags or jars, close them tightly, and freeze.