Aug 102013

Do you love to eat granola for breakfast? Then our very own JustPoppin™ gluten free popped sorghum granola is going to make your day! There may be lots of ingredients but it’s super quick and easy to make. Here’s how you do it:Gluten free sorghum granola


3  cups JustPoppin Popping Sorghum™ popped (and any un-popped or partial popped grains – “Old Maids”*)
1  cup gluten free old-fashioned rolled oats (not quick cooking)
1  cup sliced or rough chopped almonds
½  cup shredded coconut (preferably unsweetened)
¼  cup unsalted pepitas (shelled pumpkin seeds) or shelled sunflower seeds
¼  cup PLUS 2 tablespoons agave nectar
2  tablespoons pure maple syrup
2  tablespoons canola oil
½  teaspoon kosher salt
1  cup dried fruit (such as cherries, apricots, dates, figs, cranberries, raisins or currants)

* For this recipe, it is OK to include any sorghum grains that remained un-popped or partially popped from the popping process as they will toast in the oven and add crunch.


1.    Heat oven to 350oF. On a rimmed baking sheet, toss the oats, Popped Sorghum, almonds, coconut, pepitas/sunflower seeds with the agave nectar, maple syrup, oil, and salt.

Mixing popping sorghum

2.    Bake, tossing once, until golden and crisp, 25 to 30 minutes.

baking sorghum granola

3.    Add the dried fruit and toss to combine. Let cool.

dried fruit sorghum granola

So there you have it: a delicious breakfast for people with or without gluten allergies. As long as you’ve got an airtight container to store it, you can make as much gluten free sorghum granola as you like – it’ll keep for up to 3 weeks!

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