This gluten and dairy-free snack is addictive. In fact I’ve been gobbling handfuls of the granola whenever I can and I think I might have a granola problem!
Easy, tasty and ideal for those who don’t eat gluten and dairy, this light, creamy, crunchy pot makes the perfect breakfast or a satisfying healthy dessert.
Using my gluten-free recipe on the blog, I keep this one simple so omit fruit and coconut.
- 2 tbsp mild olive oil/butter
- 200g honey (manuka for an extra health kick)
- 300g jumbo oats (gluten-free)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 500g mixed berries, washes and haved (from frozen is fine too)
- 85g caster sugar
- 3 tbsp water
- sprinkle of cinnamon
Heat oven to 180°C/160°C fan/gas mark 4. Heat the oil and honey in large pan then once they start to bubble and caramelise a little, add the oats, vanilla and cinnamon and stir the oats through. Place the oats into a greased oven dish and spread out evenly.
Bake for 20 mins, stirring halfway to ensure the oats bake on both sides.
Meanwhile make the berry compote as seen in my no bake, gluten-free cheesecake recipe. Place the berries into a pan with the caster sugar and water. Add the cinnamon. Bring to the boil and simmer.
In a small pot/bowl pour Coconut dairy free yoghurt (you can find at most supermarkets) and drizzle with berry compote or honey.
For a vegan alternative, use Maple Syrup.
The compote can last for 3 months in the freezer or 2-3 days in the fridge.
The granola will keep for 3 weeks in an airtight container and makes for great gifts.