The Home Economics Bit
What is granola?
Granola can be made up of a variety of ingredients, including oats, nuts, seeds, honey and dried fruit. It is typically baked until it is crisp, toasted and golden brown, sometimes forming clumps. Granola is often eaten with yoghurt and fruit.
Gluten Free Strawberry and Vanilla Granola
This deliciously sweet and moreish granola is a huge hit in our house. The kids absolutely love it with some vanilla yoghurt for breakfast, or as a snack. I make a batch of this every week. It keeps perfectly in a airtight container for up to 2 weeks, though it's unlikely to last that long.
Ingredients
- 300 g *gluten free oats *see notes at the bottom of this webpage
- 80 g gluten free brown flour
- 1 tsp cinnamon ensure it's gluten free
- 20 g soft light brown sugar
- 100 g honey
- 100 g butter
- 2 tsp vanilla extract
- 15 g freeze-dried strawberries (broken into pieces) ensure it's gluten free
Instructions
- Preheat a fan oven to 120°C.
- Line a flat baking tray with greaseproof paper and set aside.
- In a large mixing bowl, combine the gluten free oats, gluten free brown flour, cinnamon and soft light brown sugar. Use a wooden spoon to mix until everything is evenly distributed.
- Melt together the honey and the butter in a saucepan over a low heat.
- Once melted, remove the saucepan from the heat and stir in the vanilla extract.
- Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are evenly coated.
- Transfer the granola mixture onto the lined baking tray, and bake in the preheated oven for 1 hour. Remove the tray from the oven after about 30 minutes and give a quick stir to the granola, so that it all browns evenly.
- After 1 hour, remove the granola from the oven and leave to cool on the tin for 15-20 minutes.
- Once it has cooled slightly (after 15-20 minutes) stir through the broken pieces of freeze-dried strawberries.
- Leave the granola to cool fully, then transfer to an airtight container. Best enjoyed within 2 weeks.
Notes
*Oats do not contain gluten, however, it is often advised that children with coeliac disease avoid oats and some adults with coeliac disease react negatively to oats. This is because oats contain a protein called avenin, which is similar to gluten. Only use oats that are labelled “gluten free” because this assures that the oats have been produced and handled in a gluten free environment so there is not risk of cross contamination from other gluten-containing cereals, such as wheat, barley and rye.