Gluten Free Granola


It is easy enough to find gluten free granola now, however it is likely that when you find the tiny box and check the price and see that you are expected to pay near €7 for a breakfast cereal that you will feel the need to put the box back and step away.

I know that the price of gluten free ingredients is high and that many of the companies producing gluten free goods are small local companies and I would like to support them however I cannot justify paying that much money for the small amount of product these boxes of cereal / muesli / granola tend to contain.

Now that Aldi and Tesco are doing very affordable Gluten Free Porridge Oats I thought it was high time I made my own granola. Prior to the easy availability of GF oats I had made my own grain free versions of granola, substituting slivered almonds, large flakes of desiccated coconut and pumpkin seeds for oats and it was delicious but there is something reminiscent of flapjacks in the flavour of toasted oats in granola that makes this feel more like a treat than a breakfast. Paired with some unsweetened yogurt and fresh fruit this makes a great start to the day and would be great to serve for brunch.
Store the granola in an airtight container and it should keep for two weeks.


3 cups of Gluten Free porridge oats
1 cup unsweetened shredded / desiccated coconut
1 cup of pecan nuts, coarsely chopped
1/4 cup of ground almonds
2 tablespoons of olive oil
1/2 teaspoon sea salt
1/2 cup of maple maple syrup
1/4 teaspoon ground cinnamon
2 teaspoons of vanilla extract
1 large egg white
1 1/2 cups of a mix of dried cherries and dried cranberries.


  • Preheat your oven to Gas 2/ 150 / 300f degrees.
  • Line a large baking tray with baking parchment.
  • Combine all the dry ingredients except for the dried fruit in a large bowl
  • In a separate bowl use a fork to lightly whisk the egg white, olive oil, vanilla extract and maple syrup
  • Pour the liquid ingredients in to the dry and stir to thoroughly combine
  • Scrape on to the prepared baking tray and place in the oven
  • Bake for 50 to 60 minutes, every 20 minutes or so use a spatula or spoon to gently turn the granola over on the tray so it toasts evenly, bring any darker pieces in from the edge of the tray so they don’t burn. Be gentle though as you want to keep some nice clusters of granola there rather than having crumbs.


  • Once the granola is toasted and even deep golden colour remove from the oven and allow to cool fully.
  • Once cooled stir in the dried fruit and pour in to an airtight storage jar.



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