Gluten Free Granola


You will need two bowls, One for the liquids and then a big bowl with your dry ingredients.

½ cup Honey/Maple syrup/Golden syrup
½ cup Melted Oil (Coconut oil, Dark Olive oil, butter) – use one that has low/neutral flavor as it impacts the taste of your granola.
1 tsp mixed spice
½ tsp salt
(Optional – 1/2 cup of hot water if you dry mixture is more than 4 cups of ingredients)

Melt/heat the oil & Water source and add your sugar source add your spice and salt whisk well.

Dry Ingredients

This can be literally anything - your oats is your base and then you make your additions.

3 Cups of gluten free traditional rolled oats
1 cup mixed seeds and nuts (I mix pumpkin, sunflower, linseed, chia, and white & Black sesame)
1 cup of mixed, rough chopped nuts (this can be ones that you like – my mixture is almonds, pecan nuts, walnuts)
1 cup dried chopped fruit (raisin/cranberries are the norm – I like dried banana, peaches, and apricots)
1 cup dried coconut flakes.


Mix dry ingredients well – pour liquid over dry ingredients and mix well, it might look like its not enough liquid to cover but it will just keep stirring and mixing, the contents should just have a light coating of the sugar and oil mixture.

(Some people add the dried fruit and coconut flakes after the baking process the choice is yours)

Heat your oven to 180 deg.
Spread the mixture on a baking tray as thinly as possible.
Bake for 20-25 minutes this will depend on how much toasting you want and how wet your mixture is.
The longer you bake the drier and darker it gets.
Moral of the story – bake until its crispy and dry.
add your dried fruit and coconut if you have not yet.
Let it cool and store in an airtight container.

VERY IMPORTANT: your granola must be totally cool before you put it into your storage container because it will sweat and make the soggy if you close it while its still warm.