Gluten Free Nutty Granola

Name: Gluten Free Nutty Granola
Cook time: PT22-24 M
Ingredients: 50g almonds; 50g hazelnuts; 50g pumpkin seed; 25g sunflower seeds; 75g honey or maple syrup; 50g sunflower oil; 1 tsp vanilla extract; 150g FREEE Organic Porridge Oats; oil, for baking tray

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22-24 minutes Gluten,Milk,Egg Vegetarian,Vegan

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About this recipe:

Kickstart your day with this delightfully crunchy homemade granola, made with our creamy porridge oats and lightly sweetened with honey or maple syrup. Add almonds, hazelnuts and seeds for extra crunch, or get creative by adding your favourite nuts and a splash of coconut oil.

Enjoy this granola with milk or yoghurt, and top with dried or fresh fruits for a satisfying and easy breakfast that’s perfect for when you’re in a rush!

Ingredients:

50g almonds
50g hazelnuts
50g pumpkin seed
25g sunflower seeds
75g honey or maple syrup
50g sunflower oil
1 tsp vanilla extract
150g FREEE Organic Porridge Oats
oil, for baking tray

Method:

180°C, Fan 160°C, 350°F, Gas 4

Pre-heat the oven and rub some oil around a large baking tray or insert a baking liner.
Put the almonds and hazelnuts, pumpkin and sunflower seeds into a kitchen processor.
Add the honey or maple syrup, oil, and vanilla extract and pulse a few times to mix leaving large chunks of the nuts.
Remove the processor blade, add the oats, stir to combine then tip everything onto the baking tray.
Spread out the granola and bake for 11-12 minutes, then take the tray out of the oven, stir the granola, and bake for another 11-12 minutes.
Remove the tray and leave to cool.
When completely cold, break up any large lumps and store in an airtight tin or jar.