Granola. The name hardly screams taste bud tingling sensation, but don’t let that cloud your judgement. This gluten free granola from the Halo Baking Emporium and Chocolaterie in Birmingham UK is both decadent enough to serve for dessert with Greek yoghurt and honey, and ideally suited for a quick substantial breakfast.
I don’t hold much truck with breakfast cereals. Usually there’s more real nutrition in the cardboard packaging than in the contents, and once you move into the gluten free aisle the nutrition doesn’t improve yet the taste declines. Whole oats have a special place in my heart however, being as they are nutritious, delicious, and capable of being served a myriad of different ways. You can’t go wrong with stove top porridge, served sprinkled with cinnamon and a dab of butter in the middle to melt yellow goodness through the bowl. If you want to ring the changes, this gluten free granola is endlessly adaptable to suit your particular tastes, easy to whip up, and keeps for at least a week in an airtight container.
The basic recipe is below, but you can add whatever dried fruit, nuts, and seeds that you like to this. I’ve made a version with dried cherries, flaked almonds and dark chocolate which was sinfully delicious, and one with dried apricot and macadamia nuts. This is the easy basic recipe though that calls for no more than usual store cupboard ingredients.
Gluten Free Granola Recipe
• 1 and ½ cup gluten free whole oats. (Not instant porridge stuff – that will just make a sludgy mess.)
• 3 heaping tbsp smooth peanut butter.
• 3 tsps runny honey .
• 1 – 2 tsps vanilla extract.
• Cinnamon. I love cinnamon so use about 3 tsps, however you could probably get away with just one!
• ½ tsp coconut or other oil.
• ½ cup raisins.
• ½ – 1 cup mixed nuts, roughly chopped.
• 1/3 cup mixed seeds, such as pumpkin, pine nut, and sunflower
1. Pre heat oven to 140 degrees fan assisted, 160 if not.
2. Place the peanut butter, honey, vanilla extract, oil, and cinnamon in a largish pan over a very low heat and stir until just melted and well combined.
3. Add in the oats, fruit, nut and seeds and stir together. Aim to coat the dry ingredients in the melted peanut butter mix. If it looks a little wet, add more oats.
4. Take off the heat, and spread the mixture onto a baking tray prepared with greaseproof paper.
5. Shake the tray a little to settle and spread out the mixture.
6. Place in the oven for 5 minutes, remove, shake again, and cook for a further 4-5 minutes.
7. At this point the granola should look toasty but not burnt, and will not have much crunch to it. The raisins or other dried fruit may have puffed up and look a little strange. (Made me look twice the first time I made this!) Leave the oven door slightly open with the heat off, and leave the granola in there to dry for another 10 – 15 minutes.
8. Check that the granola has a crunch to it, leave to cool completely out of the oven, and then store in an airtight container or start eating immediately!
As mentioned earlier this recipe is open to experimentation, so try adding things that you like and taking away any that you don’t. This gluten free granola is full of good fats and slow release carbohydrates, so although the calorie count would be high, the nutrition is too.
Wishing you happy mornings full of crunchy goodness, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.