Gluten Free Granola
Make a batch of this Gluten Free Granola so you have plenty to last the week. It works well for breakfast or even as a snack with some coconut yoghurt.
What I really love about granola is that you can make it on the weekend and have it for your breakfast during the week. So if you are short on time in the mornings, then I suggest making up a batch on the weekend!
You can also use this granola to make desserts like this Chia Berry Parfait like this chocolate granola
Plus you can experiment with flavours to change up the granola like this chocolate granola
RECIPE FEATURES
Gluten free – this granola suitable for anyone who is gluten free
Easy to make – 10 minutes preparation time and 35 minutes cook time.
Healthy wholefood ingredients – which are easy to find at any supermarket, health food shop, market or online store.
RECIPE INGREDIENTS
- Raw Nuts – I used a mixture of cashews, macadamias, pecans and walnuts. But any raw nut will work well.
- Dried Fruit – I used cranberries and apricots in this granola. Dried fruit is an optional extra, so if you want to cut down on the sugars then you can omit.
- Seeds – I used pepitas and sunflower seeds.
- Shredded organic coconut
- Coconut oil
- Maple syrup or raw honey or rice malt syrup – reduce amount if you are watching your sugars.
- Vanilla extract
INGREDIENT SUBSTITUTIONS
Nuts – you can substitute the nuts with any raw nuts you have on hand. Just keep the quantities the same.
Dried Fruit – you can substitute the cranberries and apricots with any dried fruit you have on hand. Just keep the quantities the same.
Sweetener – You can use rice malt syrup or honey instead of maple syrup.
MY TOP TIP
When chopping the nuts in your blender or food processor, I suggest adding a cup at a time, otherwise you may end up with more of a nut meal.
RECIPE FAQS
You can serve with coconut yoghurt and some berries. Or with your favourite non dairy milk. Alternatively, it is super tasty on its own.
I would keep stored in an air-tight container for up to two weeks in your pantry and up to 1 month in your refrigerator.
Looking for other breakfast recipes? Try these:
Lastly, if you make this granola then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Gluten Free Granola
Equipment
- Food Processor or high speed blender
Ingredients
- 1 cup macadamias raw
- 1 cup cashews raw
- 1 cup pecans raw
- 1 cup walnuts raw
- 1 cup shredded coconut organic preferable
- 1/2 cup dried cranberries optional
- 1/2 cup dried apricots chopped into smaller pieces (optional)
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/4 cup coconut oil
- 1/2 cup maple syrup or raw honey or rice malt syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare oven. Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper.
- Chop nuts. Add nuts to a blender or food processor and pulse a few times to chop the nuts. Add the nuts to a large mixing bowl along with the seeds, shredded coconut and dried fruit.
- Prepare liquids. Melt coconut oil in a small saucepan on low heat, remove from heat and add maple syrup, whisking to combine. Add vanilla extract and stir through. Pour into the mixing bowl, stirring well to combine.
- Cook the granola mixture. Spread the granola mixture on the baking tray and cook for approximately 30-35 minutes, turning every 10 minutes. Remove from the oven and let it sit for 20 minutes or until hardened. Break into chunks and and store in an air-tight container in your cupboard or refrigerator.
Notes
- Tip – I suggest adding a cup at a time if you have a high speed blender, otherwise you may end up with more of a nut meal.
- I would keep stored in an air-tight container for up to two weeks in your pantry and up to 1 month in your refrigerator.