The trend of giving homemade goodies as gifts seems to have become less popular over the years, though I have only myself to blame for not sending culinary treats to loved ones more frequently. Who doesn’t love ripping into a package to unveil a tin of chewy chocolate chip cookies or a loaf of tender and fragrant banana bread? I know I do, and I’ll bet that you do too.
Well, consider this cranberry pecan granola my jumping-off point for bringing back the trend. After being safely encased in packaging fit for travel, this sweet and crunchy granola will be shipped off to my brother, sister-in-law, and nephew in Austin as a thank-you for hosting John and me on a recent trip.
Not much says “I love you”, “thank you”, or “I’m thinking of you” like homemade baked goods. The next time you find yourself thinking about a family member or friend, dedicate an hour or so in the kitchen to making something delicious for that special person. I promise you it will brighten their day!
Ingredients
| Name | Gluten-Free Strawberry Shortcake Recipe |
|---|---|
| Cuisine | Fusion |
| Prep Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
| Servings | 8 |
| Yield | 8 |
These estimated nutrition values are based on a typical serving of gluten-free strawberry shortcake. Actual values may vary depending on the specific brands and types of ingredients used. Always consult with a nutritionist or use a nutrition calculator for precise dietary information if needed. Enjoy your gluten-free strawberry shortcake!
- 1 1/2 cups rolled oats
- 1 1/2 cups puffed brown rice cereal
- 6 Tbsp unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Directions
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
- Meaure the oats and puffed rice into a large bowl, set aside.
- In a medium bowl, whisk together the applesauce, maple syrup, vanilla extract, cinnamon, and salt. Whisk until very smooth.
- Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
- Bake for 30 minutes. Remove sheet from the oven, stir the pecans into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
- Remove granola from the oven, toss with the dried cranberries, and cool completely. Store in an airtight container.
Estimated Nutrition Per Serving:
| Calories | 280 calories |
| Protein | 3 grams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 2 grams |
| Sugars | 18 grams |
| Fat | 15 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 40 mg |
| Sodium | 240 mg |
| Vitamin C | 40 mg (67% DV) |
| Calcium | 90 mg (9% DV) |
| Iron | 1 mg (6% DV) |
