Sunbutter Crunch Granola

by Carol Kicinski on January 9, 2013

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Sunbutter Crunch Granola

Continuing on with my goal to eat more breakfast in 2013, I came up with this quick recipe for gluten free and nut free granola crunch. This recipe has just 5 ingredients, requires hardly any work and best of all, can be made ahead and stored in an airtight container for when the need to crunch strikes you.

Personally I like to layer this crunch with non-fat Greek yogurt and berries in a sort of parfait. I mean, who doesn’t like eating dessert for breakfast? It feels indulgent when it is really not.

You can certainly eat this Sunbutter Crunch Granola in a bowl with the milk of your choice if you prefer to go the more typical breakfast route.

So far my 2013 is working out nicely; I am eating more breakfast, drinking less coffee and getting more exercise. In fact, if I really must go to the coffee shop, I ride my bike. I feel like the benefits outweigh the vice!

How’s your year going so far?

Gluten Free Sunbutter Granola

Gluten Free Sunbutter Crunch Granola Recipe


¼ cup creamy Sunbutter
¼ cup honey
2 teaspoons pure vanilla extract
2 cups certified gluten free rolled oats
½ teaspoon kosher salt


Preheat oven to 325 degrees. Spray a cookie sheet with gluten-free non-stick cooking spray.

Combine the Sunbutter and honey in a large, microwave-safe bowl. Microwave for 30 seconds or until the Sunbutter has melted. Stir in the vanilla, oats and salt. Make sure all the oats are coated with the Sunbutter mixture. Spread the mixture in an even layer on the prepared cookie sheet and bake for 20 minutes, stirring once or twice while baking. Let cool. Mixture will become crunchy as it cools.


Makes 8 – ¼-cup servings of Sunbutter Crunch Granola

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Categories:    Breakfast & Brunch

{ 14 comments… read them below or add one }

Phil January 10, 2013 at 10:03 am

Looks so easy even I could make it. Thanks for the recipe and yogurt idea! :)


Carol Kicinski January 10, 2013 at 12:55 pm

Super easy! Enjoy!


Rachel (S[d]OC) January 10, 2013 at 10:58 am

Thanks for this. My husband loves granola, but commerical gluten-free granola is filled with processed-looking stuff that doesn’t appeal to me. I like that this is natural and not loaded with sugar. Since we can eat nuts, I might just add some.


Carol Kicinski January 10, 2013 at 12:55 pm

My pleasure and if you can have nuts, that would make a lovely addition. Enjoy!


carrie January 24, 2013 at 9:36 pm

how much honey – the recipe just says 1/4. is it 1/4 cup of honey?


Carol Kicinski January 25, 2013 at 7:42 am

Yes, sorry – I have fixed it! Thank you so much for bringing to my attention!!!


carrie January 27, 2013 at 8:10 am

could I use a creamy almond butter or regular creamy peanut butter? can I add dried cranberries – or would they become too hard during the baking?


Carol Kicinski January 28, 2013 at 9:54 am

The substitutions will work just fine, Enjoy!


Heidi February 10, 2013 at 7:01 pm

I just tried this recipe … absolutely delish! Did a little substitution (almond butter) since I didn’t have quite enough sunflower butter on hand, but it came out great.
Thanks Carol, I’m looking forward to trying many more recipes from this site.


Carol Kicinski February 13, 2013 at 3:01 pm

Thank you Heidi, so happy you enjoyed it!


Natalie March 9, 2013 at 5:47 pm

I cannot have oats so I used 1 c quinoa flakes and 1 c gluten free rice crispies and it turned out perfectly!! Thank you so much, I can have granola again!


Carol Kicinski March 9, 2013 at 10:51 pm

Yay Natalie! So happy you can have granola again!


Healthy Granola May 7, 2013 at 11:13 am

Thanks for sharing this recipe. Sounds like it would be good with almond butter as well as sunflower butter. Thanks again.


Carol Kicinski May 7, 2013 at 2:11 pm

Thank you and I think if you can have nuts, it would be just as good!


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