Oat-Free Granola Recipe with Flaked Wheat Berries
This oat-free granola recipe is made with flaked wheat berries for a seriously delicious and nutritious breakfast or snack!
If you have problems digesting oats, this recipe is for you! Crispy, slightly sweet, and perfect for parfaits, you are going to love this recipe!
A homemade granola recipe that is made without oats yet just as delicious and packed with nutrients and fiber. This is a great recipe for the kids to snack on!
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Learn how to make HOMEMADE YOGURT IN THE INSTANT POT
- Oat Sensitivities – If you notice stomach upset or bloating after eating oats, this granola will work great for you! I personally have some bloating with oats, but not with this delicious granola.
- Using Whole Grains in a different way – We always think of milling wheat berries for flour, but there are several other ways to use them! This recipe uses them in a new and different way that is incredibly tasty!
- Flavor & Texture – Oat free granola is very crisp and packed with the nutty flavor of the wheat berry.
What are flaked wheat berries?
Flaked wheat berries are made by rolling the wheat berries through an oat flaker. The flaker has 2 wheels that roll against each other and make the flake as the wheat berry goes through.
They differ from rolled oats in that they are a bit lower in moisture content and generally make a more crisp granola.
NOTE: IF YOU DON’T HAVE A FLAKER, YOU CAN BUY PRE-FLAKED GRAINS LINKED BELOW
Want all the tips for storing wheat berries? CLICK HERE!
Why flaked wheat berries work great for granola
- More Crispy – As stated above, the lower moisture content lends to a crunchier granola that holds up better to milk if using for cereal.
- More flavorful – While oats have a neutral and mild flavor, wheat berries have a nutty flavor that really shines through in this recipe!
- More hearty – Granola made with wheat berries is much more hearty and filling than that made with oats.
New to using Fresh Milled Flour? CLICK HERE!
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The flaker I use is the MOCKMILL FLAKER
Alternatives are the Komo flaker and Ankarsrum attachment available at PLEASANT HILL GRAINS
I buy my wheat berries to flake at ANCIENT GRAINS
If you don’t have a flaker, here are some options to buy pre-flaked wheat: FLAKED SPELT, FLAKED QUINOA, (a great gluten-free options), and FLAKED KAMUT
Ingredients for Oat-Free Granola
- Flaked Wheat Berries – You will need 3 1/2 cups of flaked wheat berries or 2 cups moistened wheat berries. For a gluten free option, use quinoa flakes.
- Coconut Flakes – 1/2 cup – May also use coconut shreds
- Salt – 1/2 tsp
- Cinnamon – 2 tsp
- Amaranth (optional) – Although optional, the Amaranth adds another layer of flavor and crunch. You will need 1/4 cup
- Olive Oil – 1/4 cup – May substitute with melted coconut oil or avocado oil
- Honey – 1/4 cup – May substitute with Maple Syrup
- Vanilla Extract – 2 tsp
- Optional add-ins: 2 tbsp sunflower seeds, pumpkin seeds, or chia seeds. These will add healthy fats to the granola.
Printable recipe card below
Try my recipe for SOURDOUGH GRANOLA!
How to make Oat Free Granola (Step-by-Step)
- The night before, place 2 cups wheat berries, (I prefer Emmer, Spelt, or Kamut berries) in a mason jar with 2 tsp water. Put the lid on and shake the jar to distribute the water. This soaking method helps the berries flake more evenly.
- The next morning, run the moist wheat berries through the oat flaker.
- While flaking, preheat the oven to 250 degrees F.
- In a large mixing bowl, combine the flaked wheat berries, coconut flakes or shreds, cinnamon, Amaranth, and salt until well combined.
- Add the oil, honey, and vanilla and mix until the dry ingredients are completely covered with the wet ingredients. Ensuring this will help get clusters in the granola, which we all love!
- Line a baking sheet with a piece of parchment paper and evenly spread the mixture on the paper.
- Bake in the preheated oven for 75 minutes. You can stir once halfway through the baking time, but if you forget, the granola will still turn out just fine.
- Allow the granola to cool completely before use for optimum crunchiness.
Tip for Success
Take care that all the dry ingredients are completely coated with the wet ingredients for best results.
Don’t skip the soaking step as the wheat berries will be crumbly when flaked if they have not been soaked.
Resist baking at a higher temperature. The low temperature produces the crispiest granola.
Looking for a traditional granola made with oats? CLICK HERE!
How to store homemade granola
Store cooled granola in a mason jar or airtight container on the counter for up to a week.
I prefer using a quart sized mason jar with a tight-fitting lid.
Serving suggestions
Serve over cottage cheese with a drizzle of honey.
We love having a couple of spoonfuls of this granola over nut butter!
Frequently Asked Questions
Yes! Any wheat berry will work; however I have found that Kamut and Emmer work best since they are larger grains and will flake more evenly.
For grain-free granola, I suggest using FLAKED QUINOA.
Oat-Free Granola Recipe with Flaked Wheat Berries
Equipment
- Oat Flaker (may also use pre-flaked wheat)
- Baking Sheet
Ingredients
- 3 1/2 cups Flaked Wheat Berries 2 cups moistened wheat berries
- 1/2 cup Flaked or Shredded Coconut
- 1/4 cup Amaranth optional
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/4 cup Olive Oil
- 1/4 cup Honey
- 2 tsp Vanilla Extract
Instructions
- Flake 2 cups of Wheat Berries. I prefer Kamut or Emmer as they are larger grains. This will yield 3 1/2 cups of flakes.
- Preheat oven to 250 degrees F.
- In a large bowl combine the dry ingredients until well combined.
- Add in the olive oil, honey, and vanilla and mix until the dry ingredients are coated with the wet ingredients evenly and completely.
- Place a piece of parchment paper on a baking sheet and spread the mixture evenly over the paper.
- Bake for 1 hour 15 minutes. You can stir once halfway through, but if you forget, the granola still turns out fine.
- Allow the granola to cool completely before eating for optimum crunchiness.
