Crunchy Gluten Free Granola


Crunchy Gluten Free Granola

We were having guests for a couple of days and I had made fresh yoghurt and stewed fruits as part of the breakfast plan, but wanted something with a bit of crunch to add. So this is what I come up with. You can play around with the types of seeds, nuts and fruit to suit your own taste, or as I did, what I had in the pantry…
Course: Breakfast
Cuisine: Gluten Free
Servings: 6 cups


  • 1 ½ cups coconut
  • 1/3 cup natural sliced almonds
  • 2/3 cup walnuts chopped
  • 2/3 cup cashews chopped
  • 2 tbs pepitas
  • 1 cup of dried fruits of your choice
  • 2 tbs sunflower kernels
  • ½ cup quinoa flakes
  • 2 tbs chia seeds
  • 2 tsp sesame seeds
  • 2 espresso shots of your favourite coffee
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 80 g coconut oil
  • 80 g maple syrup


  • Preheat oven to 120˚C.
  • Place all of the dry ingredients into a large bowl and mix to combine.
  • Melt the coconut oil, with the maple syrup over a low heat, and then add the coffee and stir.
  • Pour the hot liquid over dry ingredients, and mix to coat.
  • Spread the granola mix onto two baking trays lined with baking paper and bake in the preheated oven for approximately 40 minutes, until crunchy and golden.
  • When totally cooled, store in an airtight container.


  • For the coffee, I used a caramel flavoured coffee.
  • I use a variety of dried fruits such as raisins, blueberries, raspberries, goji berries, cherries, craisins, etc.







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