Gearoid says: Granola is a bit of a treat at breakfast time and is a great addition to natural yoghurt and any fresh fruit, or eaten simply with milk. I make my own as there is a lot of processed sugar in the commercial packets.
- 100ml maple syrup
- 2 tbsp vegetable oil
- 2 tsp honey
- 1 tsp vanilla extract
- 225g gluten-free oats
- 60g flaked almonds
- 40g sunflower seeds
- 40g pumpkin seeds
- 4 tsp sesame seeds
- 100g dried cranberries
- 40g coconut flakes
- Preheat the oven to 160°C.
- Mix the maple syrup, oil, honey and vanilla essence in a large bowl. Add the oats, almonds and seeds and mix well. Pour onto a baking tray and pat out evenly.
- Bake for 15 minutes, then remove from the oven and add the dried fruit and coconut to the tray. Return to the oven and cook for a further 15 minutes, until golden. Leave to cool on the tray.
- Once completely cooled, remove the granola from the tray and place in an airtight container. This granola should keep for several weeks stored in an airtight container.
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Gearoid has just launched a new cookbook: My Gluten-Free Kitchen.