Gluten Free Granola Recipe

I’m not really a breakfast person – not because I’m not hungry at breakfast time, because I really don’t much like breakfast food. Gluten free breakfasts are even harder. When you wander the isles of the supermarket you see lots of cereal options but very few are gluten free – although that’s certainly improved in the last few years.

My family eat lots of cereal so I made this recipe in bulk.  Obviously, you could make less - just divide everything by a third.

Also, this recipe is very forgiving.  If you don’t have enough of one ingredient, simply substitute it with something else.  For example, if you don’t have enough coconut, it doesn’t matter, just add more seeds. You could also add nuts to this recipe if you wish.

Oats

This recipe uses gluten free rolled oats.  I’ve talked before about whether rolled oats are gluten free or not.  Oats themselves are gluten free but it’s generally the equipment that they are processed on that introduces foreign substances, i.e., gluten.  As long as you purchase your oats from a reputable source that clearly states gluten free on the packet, you should be fine.

Having said all that, please make this decision yourself, based on your requirements.

Something Sticky

You will need to use something sticky to coat the ingredients.  This could be either honey or maple syrup. I actually prefer a mixture of both.  Mix the something sticky with the Peanut Butter or Sunflower Seed Butter and then heat it in a saucepan or in the microwave.  It just makes it easier to mix in.

Sunflower Seed Butter

This can be made by toasting some sunflower seeds in a pan – watch them carefully, shaking them occasionally to ensure they don’t burn. Then, when they are cooled, put them into a blender and blend until smooth.  You can add some salt to this. Spread on crackers - this is divine!

Sunflower Seeds

Sunflower seeds are high in protein and rich in healthy fats, as well as antioxidants so it's really good to add them in here. You have two options here – you can either toast them in a pan, or you can leave them raw.  It’s totally up to you.

Dried Fruit

This can really be anything you like.  A few months ago I used some left over fruit mince from my Christmas Mince Pies and it was wonderful.

I’ve also used dried apricots, sultanas, currants, pretty much anything I have in my cupboard.

Baking

This recipe is cooked on a really low heat for about 20 minutes, or until it changes colour.  You will need to stir it quite often.  I line two large baking trays with sides with silicone paper. This just makes clean up easier. Diivde the mixture evenly between the two trays then spread out evenly.

Recipe

Ingredients:

• 6 cups Gluten Free Rolled Oats
• 1 ½ cups Sunflower Seeds (either toasted or not)
• 2 cups Coconut Chips or Desiccated Coconut
• 1 cup Pumpkin Seeds
• 1 ½ teaspoons Ground Cinnamon
• 1 teaspoon Sea Salt (adjust to taste)
• ¾ teaspoon Ground Ginger
• 250 grams Dried Fruit
• ¾ cup Maple Syrup or Honey (melted)
• ¼ - ½ cup Peanut Butter or Sunflower Seed Butter (optional)
• 1 ½  teaspoon Vanilla Extract

Method:

1. Preheat the oven to 165 degrees Celsius (approximately 330 fahrenheit).
2. In a really large bowl, mix the first seven ingredients together.
3. Chop the fruit if necessary and add.
4. Heat the sticky stuff (honey, maple syrup, peanut or sunflower seed butter) and add to the mixture.
5. Mix really well.
6. Line two baking trays with sides with silicone paper. Divide the mixture between the two and spread out.
7. Bake for approximately 20 minutes, stirring occasionally, or until it changes colour.

I hope you enjoyed this recipe and that you make this great breakfast cereal.

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