Gluten Free Sunbutter & Jelly Granola Recipe

by Carol Kicinski on July 14, 2015

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There is something about summer that makes me much more health conscious than other times of the year. I want to eat healthier, drink more water, exercise more, sleep more, take my vitamins

I would like to think it is because summer seems to bring out the responsible side of my nature and I put more attention on living a long, healthy life. But more likely the truth is I want to look good in my shorts, sundresses, and swimsuits. Oh well, I guess the reasons don’t matter as much as the results, right?

Normally I am not a big granola eater but for some reason it just seems to be the perfect thing to start off a long, hot summer day. I especially like a little layered in with fat-free Greek yogurt.

I created this granola with the kids in mind but turns out I love it too. The idea was a take on peanut butter and jelly but made peanut free with Sunbutter. And may I just say, it was a very good idea!

Gluten-Free- Nut-Free Sunbutter & Jelly-Granola-Recipe

Gluten Free Sunbutter & Jelly Granola Recipe


3 cups gluten free oats
¾ cup ground flax seeds
1 cup pumpkin seeds
½ cup sunflower seeds
½ teaspoon ground cinnamon
¼ teaspoon kosher or fine sea salt
1 cup creamy or crunchy Sunbutter
½ cup maple syrup
½ cup good quality strawberry jam
2 tablespoons coconut or vegetable oil
1 cup freeze dried strawberries or mixed berries


Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper or a silicon baking mat.

In a large mixing bowl, combine the oats, flax, pumpkin and sunflower seeds, cinnamon, and salt.

Combine the Sunbutter, maple syrup, jam, and oil in a small saucepan and cook, stirring occasionally, over medium heat until the Sunbutter is melted and everything is combined. Pour this mixture over the oat mixture.

Spread the mixture evenly onto the prepared pan and bake for 30 minutes, stirring the mixture halfway through baking time, or until golden brown. It may seem a little soft, but it firms up as it cools.

Let the mixture cool and then add the freeze dried berries and mix.

Store in an airtight container.


Makes about 4 cups

Ready for dessert?

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Need a quick meal?

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Categories:    Breakfast & Brunch

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