I am addicted to granola and yoghurt with a smattering of fruit for breakfast. I have tried many brands of gluten free granola, some of which are lovely and some had a strange vegetable oil after taste, all of which are quite expensive. With this in mind I thought how hard can it be to make my own.
Well, it turns out it’s so easy and now I make it all the time.
You will need:
- 2 tbsp melted coconut oil
- 125ml maple syrup
- 2 tbsp honey ( or date syrup )
- 1 tsp vanilla extract
- 300g rolled oats (pure gluten free)
- 50g sunflower seeds
- 4 tbsp sesame seeds or flaxseeds
- 50g pumpkin seeds
- 100g flaked almond
- 100g dried cranberries
- 50g flaked coconut
- 2 baking trays or one large one
Heat oven to 150C/fan 130C/gas 2.
Mix the oil, maple syrup, honey/date syrup and vanilla in a large bowl.
Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
Tip the granola onto your baking sheet(s) and spread evenly, bake for 20 minutes, give it a stir and a mix around after ten minutes so that it will cook evenly.
Then remove from oven and stir in the coconut and dried fruit, and bake for 15 mins more until golden but not dark at the edges.
When done, remove from oven and scrape granola onto a clean flat tray to cool. You can store the granola in a large airtight container, it will last for up to a month – not in my house though!