Homemade granola

February 17, 2015

Since I started my gluten free journey, I’ve been looking for healthy and delicious recipes to keep the tummy happy during the whole day. But I’ve noticed I still don’t have the multitude of options I would like to, for what’s the most important meal of the day, breakfast.

homemade granola

I like to start my day with a good energy boosting juice (see: or a nice green smoothie rich in fibres, or a filling raw cake. A bit later some more different types of fruit (in solid shape, this time) and, when I’m lucky and sleep in late (weekend, I ♥ you!), I have an extended 12 o’clock “breakfast” with all the goodies I have around.

But, especially in the cold season I find myself missing a warm, comforting breakfast. So looking for some ideas I thought: why not give the famous granola a try? And I’m happy I did :)

You can have it for breakfast with a bit of yoghurt or hot milk (vegan options: rice, soya, almond milk) and some fruit.

You’ll need:

  • 250 grams of oats (check packaging for the 100% gluten free option)
  • 150 grams mixed raw nuts (almonds, pecan nuts, pistachios, cashews, walnuts)
  • 75 – 100 grams mixed raw seeds (sunflower, pumpkin, flax and/or sesame seeds)
  • 100 grams dry coconut pieces
  • 6 tablespoons of honey or maple syrup
  • 2 tablespoons of oil (coconut oil or mild tasting olive oil)
  • a pinch of salt
  • a pinch of nutmeg
  • 1/2 teaspoon cinnamon

After baking, you can also add dried fruit like goji berries, mulberries, dates, figs or raisins.

The beauty of granola is that you can create it according to your own taste. Is there a type of nuts or seeds that you don’t like? Just leave it aside and substitute it with a type that you like. The other beauties are the fact that it’s super easy to make, tastes delicious and when you prepare it your house will smell wonderful.

How to:

Mix the dried ingredients in a big bowl or pot, then slowly add the honey or maple syrup and the oil.

Spread the mixture on a tray lined with baking paper and bake at 150 degrees Celsius, for 30 minutes, until nice and golden. The granola becomes crunchy once it cools down, so you need to wait for it a bit, before digging in.

Preserve it in an air tight cookie jar or pot and enjoy your happy breakfasts!






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