Homemade gluten free granola is actually incredibly easy to make. I tried it for the first time recently and am already in love with my new creation. It’s packed full of nuts and apricots, with gorgeous flavours and is a new breakfast favourite.
Make a batch, pop it in an airtight container and you’re sorted for the week! It doesn’t take long to make either and really is a no fuss recipe. I was pleasantly surprised as I had always assumed homemade granola would be a complicated process.
I don’t likely overly sweet granolas so am not always a fan of shop bought. The joy of making your own is that you know exactly what is going into it and can make it as sweet or not sweet as you like.
What’s in the Jar, Laura?!
All the yummy stuff! I’ve used gluten free oats as the main base for this gluten free granola, then added my two favourite nuts (pecans and cashews) plus apricots. Then the magic that binds is altogether comes from coconut oil, maple syrup, ginger, cinnamon and salt. And that’s it! Really not many ingredients at all.
Do I Have to Use Maple?
I’ve used maple syrup as my sweetener, but honey or agave syrup would work too for a slightly different flavour. I just love the warming tones that maple syrup gives this recipe and it pairs so well with the ginger and cinnamon.
And What about Coconut Oil?
Again, I really like the flavour that coconut oil gives this granola. However, if you don’t have any at home and don’t want to shell out on a jar, extra virgin olive oil could be a good substitute.
Is it Expensive to Make?
Nope! I generally buy my pecans, cashews and apricots from Lidl, as they are great value and quality. You can of course buy them from any supermarket and do feel free to vary the nuts and fruit depending on what you have in your cupboard.
You could use raisins, sultanas or dates instead of the apricots. Then any unsalted, shelled nuts or seeds instead of the pecans and cashews. Feel free to tailor it and make your dream brekkie.
As for the oats, I have a stash of the cheap gluten free oats that Morrisons were selling, although this offers end in November. Always try to buy in big packs in you can, or just look out for when oats are on offer.
Maple, Pecan & Apricot Gluten Free Granola
Time for the recipe! Remember, as always if you have any questions about this recipe I am always happy to answer them. Get in touch with me (Laura) at email@example.com or message me on my social media channels (@myglutenfreeguide).
Maple, Pecan & Apricot Granola (GF)
- 100g coconut oil
- 100g maple syrup
- 240g gluten free oats
- 0.5 tsp cinnamon
- 0.5 tsp ginger
- Pinch of salt
- 40g cashew nuts
- 80g pecan nuts
- 80g dried apricots
- Preheat the oven to 150C (fan) and line a large baking tray with greaseproof baking paper or a non-stick silicone baking mat.
- Melt the coconut oil in the microwave until liquid, then add the maple syrup, cinnamon, ginger and salt and stir until smooth.
- Add the oats to the bowl and stir until they are evenly coated with the coconut, maple and spices.
- Chop the cashews and pecans into rough chunks and add to the bowl - stir to ensure a nice even distribution.
- Tip the contents of the bowl onto the baking tray and pat out into a large rectangle, around 1cm thick. Bake in the oven for 25 minutes, stirring half way through (and repatting into a layer, this will help it clump into clusters).
- Chop the apricots into small pieces and sprinkle over the baked granola, before returning the tray to the oven for a final 5 minutes.
- Remove from the oven and leave to cool fully before transferring to an airtight jar or tub for storage. It will stay nice and fresh for at least a week.
I hope you all enjoy making and eating this gluten free granola. If you fancy some more breakfast inspo while you are here, why not try some of my other recipes:
Enjoy! Laura xxx