The better alternative to breakfast cereals. Granola is great to have by itself or used as a topping for smoothies, smoothie bowls, yoghurt and fruit. This granola is gluten-free, packed full of nuts and seeds and sweetened with just enough rice malt syrup to give it that granola crunch without packing it full of sugar. The dates make a great chewy addition to the cruchiness of the granola.

Granola gluten free breakfast

What do I need?
  • 90g Almonds

  • 90g Walnuts

  • 50g Dates

  • 50g Sunflower Seeds

  • 70g Pumpkin Seeds (Pepitas)

  • 60g Shaved Coconut

  • 40g Chia Seeds

  • 2 tsp of Cinnamon

  • 2 tsp of Ginger (ground)

  • 1 tsp of All Spice

  • 20g Coconut Oil

  • 20g Rice Malt Syrup


Let’s do this!

1. Pre heat oven to 180c.

2. Line an oven proof tray with baking paper.

3. Roughly chop the almonds, walnuts and dates.

4. Add the nuts, dates, the seeds, coconut and spices. Toss.

5. Heat the coconut oil and rice malt syrup.

6. Move quickly to pour the coconut oil and syrup over the nut mixture. Stir to ensure nut mixture is fully coated.

7. Spread the granola over the tray ensuring it is even.

8. Place in the oven for 10 mins.

9. Mix the granola and spread out again, placing in back in the oven for a further 7-10mins until it is golden.

10. Remove from the oven and let it fully cool on the tray before placing in an airtight container.

Serve with Coconut Yoghurt and a handful of berries.

Serves 9 (approx) 50g

This is also great as a topping for smoothies, sprinkling over pancakes or having with your favourite milk.

Gluten Free, Dairy Free, Refined Sugar Free