I have been buying gluten-free granola for years but recently I decided it was time try to make my own. What I love about making my own granola is you can make it exactly to your taste and sweetness.
My main tip for making your own granola is to make your granola with grains only. Heating/roasting nuts and seeds destroy their nutritional benefits, so adding them after the granola is complete will make your granola much more nutritious and beneficial.
If you are a coeliac please substitute the rolled oats for buckwheat, quinoa and amaranth instead as oats are not gluten-free.
So try it today. This recipe only makes enough for 5 meals if you want to make a bulk amount please double batch.
- 2 cups of rolled oats (you can use substitute these with a mix of buckwheat groats, quinoa flakes and amaranth flakes instead for a gluten-free options, these are all ancient grains and great sources of protein)
- 1 cup buckwheat groats or whole buckwheat
- 1/2 cup quinoa flakes
- 1 cup chopped nuts (almonds, Brazil nuts, cashews, hazelnuts)
- 1 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 teaspoon Himalayan salt (you can use normal salt too)
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup coconut oil (you can use olive oil)
- 1/4 cup maple syrup (you can use honey)
- 1 teaspoon vanilla extract
- 1/2 cup of dried cranberries (optional)
- Preheat the oven to 175° celsius. Line a large baking tray with grease proof paper.
- Combine the gluten-free grains (buckwheat, quinoa flakes, amaranth flakes) and oats, salt, cinnamon, and nutmeg in a large bowl. Pour in the coconut oil, maple syrup, and vanilla extract and stir everything together until the oats or gluten-free grains are evenly coated.
- Bake the granola. Spread the granola onto the prepared baking sheet in an even layer. Bake for 60 minutes stirring mixture at 30mins.
- Cool the granola. Put the baking sheet on a bench top and walk away. Let the granola cool completely to room temperature on the baking sheet. Combine with nuts, seeds and cranberries or sultanas etc. Store in an airtight container for up to 4-6 weeks.