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Gluten free breakfast ideas can be difficult to find – so why not throw together this easy gluten free granola recipe?
This gluten free peanut butter granola recipe is super simple to make, can be thrown together in just five minutes and will save you some money on buying gluten free cereals too.
One benefit to lockdown is that it’s really given me a chance to sort through my storecupboards and get creative with food.
An easy gluten free breakfast idea
This gluten free peanut butter granola actually came from sorting through lots of ‘bits’ of leftover baking materials that I wasn’t sure what to do with.
I seem to have a glut of gluten free oats and suddenly I realised this would be the perfect base to make my own gluten free granola recipe.
It only takes about five minutes to mix everything together – then simply bake for 20-25 minutes and your granola is done!
I like mine nice and clumpy, and you can eat it hot or cold, with yoghurt or milk – or whatever combination takes your fancy!
How do I make gluten free granola?
If you want to make this gluten free granola recipe, then you’ll just need a few basic ingredients from your cupboards.
The ingredients you’ll need are:
- 300g gluten free oats
- 100g crunchy peanut butter
- 85ml maple syrup
- 60g coconut oil
- 100g raisins
- 50g pecan nuts
The beauty of this gluten free granola recipe is that so many of these ingredients can be switched up so you can have a different recipe each time!
If you cannot tolerate gluten free oats you could use rice flakes instead, and the peanut butter can be swapped for any nut butter of your choosing.
Feel free to change the maple syrup up for honey, and you can add any dried fruits or nuts of your choice instead of raisins and pecan nuts.
Step-by-step guide to making gluten free granola
Making this gluten free granola recipe is so easy and I wanted to prove this by showing you step-by-step how to make it.
First up you just need to melt the coconut oil, roughly chop up the nuts, and then add everything to a mixing bowl.
Stir it all up until it’s well mixed together, and that’s literally as simple as it gets!
Don’t worry if there are a few clumps, as they will bake into super delicious granola clusters!
Once mixed, just pour the mixture between the two baking sheets and spread it out in an even layer.
Don’t worry if the granola isn’t spread out loads – though you don’t want to ‘pack’ it all together or you’ll end up with more of a flapjack!
Bake it for 20-25 minutes and then remove it from the oven – your gluten free granola is done and ready to eat!
You can have a bit hot from the oven but I find it forms better clumps as it cools.
Make sure you cool it completely before storing it, otherwise it might go a bit soggy!
My gluten free granola recipe
So if you’re in need of an easy gluten free breakfast recipe, definitely give this gluten free granola a try!
I really hope you love it as much as I do – I’ll be making this regularly now.
Also, a top tip for storing my gluten free granola is to save some old glass jars, wash and sterilise them, and then use them for storage!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Easy gluten free peanut butter granola
This easy gluten free granola recipe uses storecupboard basics to create a fun and tasty gluten free breakfast. Mix up a batch in 5 minutes, bake and enjoy! Delicious gluten free granola in just half an hour with minimal effort.
Ingredients
- 300g gluten free oats
- 100g crunchy peanut butter
- 85ml maple syrup
- 60g coconut oil
- 100g raisins
- 50g pecan nuts
Instructions
- Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Line two baking trays with baking paper and set aside.
- Add the oats, peanut butter, maple syrup and raisins to a large mixing bowl. Roughly chop the pecans (or bash them in a pestle and mortar) and then add to the bowl.
- Melt the coconut oil in a saucepan on a low heat and then pour over the mixture in the bowl.
- Use a spatula to stir the mixture well until everything is fully combined. A few clumps is a good thing! Pour the mixture between the two baking sheets and spread it out in an even layer.
- Bake the granola for 20-25 minutes until golden. Remove from the oven and cool completely before storing in an airtight container.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 26mgCarbohydrates: 19gFiber: 2gSugar: 7gProtein: 4g
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Need some more gluten free breakfast inspiration?
If you want to have a go at some of the other gluten free breakfast recipes on the blog, why not give some of these a try?
They’re similar to this gluten free granola recipe so I think you’ll love them!
- Gluten free quinoa, pecan and apricot granola
- Grain free spiced winter granola recipe
- Easy gluten free flapjack recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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