Crunchy gluten free granola

Name: Crunchy gluten free granola
Total time: 40 min
Cuisine: American
Ingredients: 300g gluten free porridge oats; 60g pumpkin seeds; 60g sunflower seeds; 40g desiccated coconut; 1 tsp ground cinnamon; 0.25 tsp salt; 3 tbsp coconut oil, melted; 4 tbsp maple syrup; 80g dried cranberries

Big golden clusters of oats, seeds and coconut baked with maple syrup, lovely over yoghurt or with milk.

Time40 min
LevelEasy
Costabout £0.44 a head
Oven150°C (130°C fan)

8 servings

Ingredients

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300 ggluten free porridge oats
60 gpumpkin seeds
60 gsunflower seeds
40 gdesiccated coconut
1 tspground cinnamon
¼ tspsalt
3 tbspcoconut oilmelted
4 tbspmaple syrup
80 gdried cranberries

Method

1
Heat the oven to 150°C (130°C fan). Line a large baking tray with baking paper.
2
Mix the oats, seeds, coconut, cinnamon and salt in a large bowl.
3
Stir in the melted coconut oil and maple syrup until every oat is coated.
4
Spread out on the tray and press down firmly. This helps it form clusters. Bake for 25 minutes, turning the tray round halfway, until golden and smelling toasty.
25 min
5
Leave to cool on the tray without stirring so it crisps up. Break into clusters and mix in the cranberries. Keep in an airtight jar for 2 weeks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.