I’ve been making my own gluten-free granola for quite some time now. First of all, most of the shop-bought gluten-free granola options were so sugary that they did not pass the test for a healthy breakfast; and secondly, they are usually very expensive. So I set out to create my own and had been using the same formula week in, week out, until I got a little bored of it and stopped making it altogether.
Then one of my little ones asked me if we could make some granola so naturally I obliged and checked the cupboard for ingredients. Result! Thankfully my cupboards are usually well stocked with oats (gluten-free, of course) and a selection of nuts and seeds but – disaster – no honey or maple syrup. Or so I thought! It turns out this (slightly sticky) half bottle of Meridian Date Syrup was the secret ingredient I’d been looking for to magic my granola into something quite scrumptious indeed. Not too sweet, but wonderfully gooey and intensely moreish.
You’ll be lucky if there’s anything left for breakfast!
- 150g gluten free porridge oats
- 100g dessicated coconut
- 125g cashew nuts
- 125g almonds
- 50g pumpkin seeds
- 50g sunflower seeds
- 1tsp vanilla bean paste
- 3 tbsp coconut oil
- 100ml Meridian date syrup
- Preheat the oven to 180C/350F/Gas mark 4
- Line a large baking tray with greaseproof paper
- Mix the oats and coconut and in a large bowl
- Pulse the cashew nuts, almonds, pumpkin and sunflower seeds in a food processor until you have a mixture of fine and large pieces
- Add the nuts and seeds to the oats and coconut
- Warm the coconut oil, vanilla bean paste and date syrup on a low heat until melted
- Add this to the oats mixture and stir well to coat it all in the oil and syrup
- Spread out on the baking tray
- Bake in the oven for 20 minutes
- Remove from the oven and pat it down with a wooden spoon and leave to cool
- Once cooled, break it into chunks and store in an airtight container
- Try not to eat it all at once