Gluten-Free Nut & Seed Granola – a healthy gluten-free breakfast choice!
Start your day off with a healthy bowl of yoghurt, fresh fruit and a sprinkling of homemade gluten-free granola full of roasted nuts, seeds and plenty more nutritious ingredients.
This easy naturally-vegetarian breakfast option is loaded with fibre, omega-3s and healthy fats to start your day on the right foot. There is something about this sweet, salty and crunchy granola that can be eaten on its own or topped with yoghurt and fresh fruit or smothered in cow’s milk, almond milk or gluten-free oat milk.
Is this Gluten-Free Granola Vegan?
Depending on what topping you choose, this granola can be a vegan breakfast option too, by substituting the honey with maple syrup and using your prefered plant-based milk.
Other dietary options
If you have nut allergies, simply leave out the nuts and double the seed quantity in the recipe. Perhaps add some dried fruit to bulk up the granola. Only add the dried fruit during the last 10 minutes of baking, as they burn easily.
Store your granola in an attractive jar and place it next to your coffee machine or kettle for easy access in the morning and as a reminder that there is a delicious gluten-free breakfast option waiting for you.
Gluten-Free Nut & Seed Granola
- 100 g gluten-free oats
- 100 g whole almonds, unpeeled
- 50 g whole pecans
- 50 g whole walnuts
- 50 g whole Brazil nuts
- 60 g sunflower seeds
- 60 g unsalted pumpkin seeds
- 20 g sesame seeds
- 2 tbsp chia seeds
- 4 tbsp runny honey (or use maple syrup if Vegan)
- 30 g coconut flakes/chips (soaked in water)
- 2 tbsp coconut or brown sugar
- 2 tbsp coconut or sunflower oil
- 1½ tsp vanilla extract
- 1 tsp cinnamon powder
- 1 tsp sea salt
- In a small bowl, soak the coconut flakes in water for 10 minutes. This prevents the chips from burning.
- Preheat the oven to 160°C/320°F.
- Line a large baking tray with baking paper.
- Start weighing and measuring each dry ingredient and place them on the prepared baking tray.
- Drain the coconut flakes from the soaking water and add these to the dry ingredients.
- Mix well using two spoons or spatulas.
- Sprinkle the honey or maple syrup, oil and vanilla extract over the dry ingredients.
- Mix again and spread out the granola mixture evenly on the baking tray.
- Bake for 15 minutes on the middle shelf.
- Stir well and turn over the granola to bake for a further 8 to 10 minutes, or until golden and crisp.
- Allow to cool completely on the tray at room temperature for at least one hour. You can eat the granola straight away warm, but this cooling down period is important to do before storing it, otherwise, the granola will end up soft and damp.
- Pick up both sides of the baking paper and pour the granola into a medium-sized glass jar or container. Store at room temperature.
- Keeps for 4 weeks in an air-tight container at room temperature
- Unsuitable to freeze
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