I love a crunchy granola but not being able to eat nuts (and now some seeds too as they make me break out into a rash) *weeps means I need to find my crunch-fix elsewhere -and this my friends, is it!
Here I present gluten-free apricot, date and coconut granola. Pretty, nutritious and filling too, it’s the perfect breakfast or snack when the munchies hit!
I like to opt for unsulphured, organic apricots (darker in colour), large medjool dates (as they taste like caramel when heated up) and jumbo oats with this. The unsweetened desiccated coconut adds my most-loved flavour to the mix and helps boost the granola texture despite no nuts and seeds.
Simply, easy to make and so delicious, my kids love this with milk and it’s perfect over thick and creamy Greek or coconut yogurt. Yummy!
- 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
- 70g apricots, chopped
- 70g dates, chopped
- 50g desiccated coconut
- 70g raisins
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.
Remove from the oven add add the apricots, dates and coconut. Cooking them together from the start would mean they would burn. Place in the oven for 5 minutes. I then add the raisins in (without cooking them) and drizzle with Greek yoghurt. You can enjoy it with cold milk or add a teaspoon of raspberry jam on top of the yoghurt, as my youngest does.
A healthy, slow releasing breakfast, we all love this!
It will keep for 3 weeks in an airtight container and makes for great Christmas gifts wrapped in a pretty bag and a ribbon. I like to add cranberries for a festive twist.
Hope you love it as much as we do!