I LOVE this granola!!!

I typically have a smoothie every morning but need a little something between it and lunch. I wanted a change from eggs so I made a batch of Altered Plates' granola but modified it a bit to make it gluten free. I made it once before and it came out yummy but oatmeal (even the gluten free kind - bummer) and I just don't get along so this time I replaced it with crispy brown rice cereal. I like it better with the rice because of the crispy texture it adds plus it isn't as heavy as the version with oatmeal.

Ingredients:
3 cups Erewhon's gluten free crispy brown rice cereal
1/2 cup brown rice flour
1/4 cup corn flour
3/4 cup coconut powder or finely shredded
3/4 cup roughly chopped almonds
1/2 cup roughly chopped cashews
1/2 cup roughtly chopped pecans
3/4 cup roughly chopped walnuts
7 teaspoons sesame seeds
1/2 cup flax meal
1/2 cup pumpkin seeds or pepitas
1/4 hulled hemp seeds
1 teaspoon cinnamon
1 teaspoon ground ginger
1 1/2 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cardamom
1/3 cup coconut oil
1 cup agave nectar
1 tablespoon vanilla

add-ins for the post-baking mix:
1 cup chopped dried dates

Follow baking directions from Altered Plates' recipe but change the cooking time to the following: Bake 15 minutes, mix then rotate pans, bake another 10 minutes, mix then rotate pans and cook another 5 minutes. Thus total baking time = 30 minutes. It might be better the first time you make this to bake for 15 minutes then mix and rotate every 5 minutes since ovens differ and you don't want to burn the granola. The cooking time must've changed because I replaced the oatmeal with crispy rice cereal.

I love eating this with chopped apples, bananas, and almond milk. I felt lazy this morning so just had granola with almond milk and it was just as yummy. Give this one a try - it is absolutely delicious!