This granola is the perfect addition to any breakfast table. Brilliant for topping yogurt or porridge, this versatile recipe will leave you wondering why you ever brought store brought granola! This recipe contains lots of super fruits that will be sure to give your morning a boost. Even better? It’s refined sugar free, gluten free and vegan meaning (almost) everyone can enjoy this morning treat.

                             

The “mix ins” I've used here a purely a suggestion, why not go completely nutty by adding cashews, hazelnuts and peanuts? Or you could go tropical by using coconut flakes and dried mango, pineapple and banana chips.

 

Ingredients:

 

Base

• 300g gluten free oats

• 50g puffed quinoa (see ‘how to make puffed quinoa’)

• 6 tbsp agave nectar

• 2 tbsp peanut butter

• 1 tbsp coconut oil (melted)

 

Add ins

• 40g almonds

• 40g dried apricots

• 30g goji berries

• 40g dried blueberries

• 70g chopped dates

 

Equipment

• large rectangle tin

• Knife

• Chopping board

• Scales

• Measuring spoons

• Grease proof paper

 

Method

 

• Preheat the oven to 180 degrees Celsius

• Place the oats, agave nectar, peanut butter and coconut oil in a bowl. Mix together thoroughly, if you wish for a more clumpy granola, add an additional 2tbs of peanut butter to help hold the oats together in small ball shapes

• Roughly chop the almonds and add these to the oat mixture

• Place the granola mix on a large, lined baking sheet and level out till flat

• Put the granola in the oven for 25 minutes, it is important to mix/ shake the granola tray every 10 minutes to prevent the edges burning

• whilst the granola is cooking, chop the dates and apricots into small chunks

• Once the granola is cooked, leave it to cool for approximately 15 minutes

• Once the granola is cool mix in the puffed quinoa, apricots, blueberries, goji berries and dates

Store the granola in an air tight container 

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