Getting to grips with a gluten-free diet is quite tricky, it’s not just bread that contains gluten, barley, malt vinegar and some oats claiming to be gluten-free contain gluten. This granola however is clear of any gluten whatsoever and is flecked with warming spices and a miss match of odds and ends ingredients. The spice element will prepare you for the impending autumnal season.
Autumn is my favourite season for baking so I’ve stocking up on autumnal spices and making my own seasonal spice blends up including the one in this granola, pumpkin spice. I shall share the recipe for this blend very soon but for now a versatile gluten-free granola which makes a delicious breakfast and a great snack for grabbing handfuls whilst on the go.
I had a mixture of nuts, seeds, dried fruits and some shredded coconut lying around so I used them but you can use whatever you fancy, keeping to the quantities specified in the recipe. Before buying oats that claim to be free of gluten do read the label carefully as I bought a pack recently and upon opening it noticed the warning that it may contain gluten, such an annoyance.
The warm days are turning slightly cooler, the evenings are darkening early as each day passes and before you know it, we’ll be wrapping up in snug scarves and drinking pumpkin spice lattes.
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- 300 grams (10 1/2 ounces) Gluten-Free oats
- 2 teaspoons Pumpkin Spice
- Pinch of Maldon sea salt
- 50 grams (1 1/2 ounces) Mixed seeds
- 50 grams (1 1/2 ounces) Chia seeds
- Handful or two of Macadamia nuts
- 100 grams (3 1/2 ounces) Shredded coconut
- 100 grams (3 1/2 ounces) Raisins
- 125 ml (1/2 cup) Extra-virgin olive oil
- 125 ml (1/2 cup) Maple syrup
- Pre-heat the oven to 150C (300F) and line a large baking tray with parchment paper.
- In a large bowl place the oats, pumpkin spice, salt, mixed seeds, chia seeds, nuts and shredded coconut. Mix everything together with your hands to ensure even distribution.
- In a mixing jug combine the oil and maple syrup. Pour over the dry ingredients and using a form fold everything together.
- Spread the mixture evenly onto the baking tray and toast for 30 minutes. Turn the mixture over so that it toasts on the underside and place back into the oven for 30 minutes.
- Leave on the tray on a wire rack to cool then fold through the raisins.
- This will last for up to 2 weeks stored in a kilner jar with a secure lid.
- If you don’t have any pumpkin spice substitute 1 tsp ginger and 1 tsp cinnamon.