As a Coeliac, I find it so hard to find gluten free granolas in the supermarket that aren’t full of sugar or being sold for a ridiculous price. I LOVE to snack on granola, so much so that I have been known to eat an entire bag in the space of an hour over work (terrible I know, but when it tastes so good how can you not?!).
I’ve tried to make a range of types of granola and this has to be my favourite (with peanut butter granola falling very close behind!). I absolutely love the flavour of coconut and the crunch of pecans – this recipe combines the two which never fails to impress.
This recipe is perfect with milk and fresh banana slices, as a topper for yoghurt or a crumble, or as a snack out of the jar! It isn’t greasy so don’t be worried about eating it as a snack!
- 100g gluten free jumbo oats
- 30g chia seeds
- 50g pecans, whole
- 50g mixed seeds
- 1/2 tsp carob powder (optional)
- 1/2 tsp mixed spice
- 60g jumbo raisins
- 50g flaked coconut
- 40g coconut oil, melted
- 40g date nectar (or maple syrup/honey)
- Preheat oven to 160°C. Line a baking tray with baking parchment.
- Add all dry ingredients [excluding raisins] into a bowl and mix until well combined.
- Add the melted coconut oil and date nectar into the bowl and stir until all the oats are coated.
- Pour onto the tray lined with baking parchment and bake for 10-12 minutes until the oats are just starting to turn golden. Remove from oven and stir in the raisins.
- Return to the oven for 10 minutes until the granola is well toasted.
- Leave to cool before serving!
- Store in a sealed jar/container for up to 4 weeks.