Homemade Nut-Free Granola

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.

Ingredients 

100g Breakfast Oats

Granola ready to go in the oven

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

 

 

Method

1. Preheat the oven to 180 Degrees C.
2. Pour all the ingredients ,apart from the cranberries and coconut, into a large bowl and mix through with a wooden spoon.
3. 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.

   

   Step 6, mix in all the ingredients

4. 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.
5. Turn the oven off
6. Pour the ingredients back into the bowl and this time add in the cranberries and coconut too, mixing through.
7. Place the new mixture flat on the tray again and put it in the off, but still hot, oven for a further 5 minutes.
8. Take out of the oven and break up, letting it cool before storing in an air tight container.

Enjoy!