As you may or may not know I’m allergic to nuts. This means granola has generally been a no-no for me in the past, with nearly every one you buy containing almonds, or nuts in general. However, being on a no wheat and low lactose diet has meant finding suitable, healthy and tasty breakfast foods has become a bit of a chore. (I mean I love my smoothies but who has time for that every morning!) Anyways, I decided to experiment with making my own granola. I’ve used what I could find in the house, so do feel free to substitute some of the bits you have too. For example, I’ve used Gluten Free Cornflakes, but I would equally use another Gluten Free Cereal if I had it in, so don’t go out and buy it specially! Also, for those lucky non-allergics of you out there add in those nuts if you want! I’m sure it will taste just as great.
I’ve found that granola is a useful breakfast, as it only takes about 20 minutes to make a batch which can then easily last for a whole week of breakfasts, although it will keep for up to a month in an air tight container. I decided to serve mine with soya yoghurt and fresh berry fruit, but experiment. Serving in a smoothie bowl will too be delicious.
100g Breakfast Oats
30g Chia Seeds
30g Gluten Free Cornflakes (crushed)
3 Tablespoons Maple Syrup
1 Tablespoon Olive Oil (You can use any other oil you fancy)
30g Dried Cranberries
1 Tablespoon Decimated Coconut
- Preheat the oven to 180 Degrees C.
- Pour all the ingredients ,apart from the cranberries and coconut, into a large bowl and mix through with a wooden spoon.
- Transfer onto a tray lined with baking paper. Spread and pat the mixture down with the back of the wooden spoon until it forms a thin flat layer.
- Bake in the preheated oven for 15 minutes. Watch it carefully after ten minutes, as it will burn quickly. Once the corners begin to brown take it out.
- Turn the oven off
- Pour the ingredients back into the bowl and this time add in the cranberries and coconut too, mixing through.
- Place the new mixture flat on the tray again and put it in the off, but still hot, oven for a further 5 minutes.
- Take out of the oven and break up, letting it cool before storing in an air tight container.