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


  1. Preheat the oven to 160°C.
  2. 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.
  3. 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.
  4. 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.