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crunchy gf granola

Crunchy sugarless granola (gluten free)

5 from 1 vote
This gluten free sugarless granola has a cozy fall flavor from cinnamon and apple puree. It is sweetened only with date syrup or honey and bakes into big, crunchy clusters.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g certified gluten free oats about 2 3/4 cups
  • 100 g mixed nuts 3.5 oz
  • 2 tsp cinnamon
  • 60 g date syrup or honey about 3 tbsp
  • 100 g apple puree scant 1/2 cup
  • 2 tbsp peanut butter
  • 50 ml coconut oil 3 1/2 tbsp

Equipment

  • 1 Large bowl
  • 1 pot
  • 1 Baking tray
  • Parchment paper
  • 1 Jar

Method
 

  1. Mix the oats, nuts and cinnamon in a large bowl.
  2. In a pot, gently warm the date syrup (or honey), apple puree, peanut butter and coconut oil over medium heat. Heat just until everything comes together. It should not boil.
  3. Pour the warm mixture over the dry ingredients and stir until everything is coated.
  4. Spread the granola on a baking tray lined with parchment paper.
  5. Bake at 150-160°C (300-320°F) for 30-35 minutes. Stir once around the 10-15 minute mark, then leave it alone so the clusters stay big. Keep an eye on it and lower the temperature if it browns too fast. It may look a bit soft when it comes out, but it hardens as it cools.
  6. Let it cool completely on the tray, then break it into pieces and store it in a glass jar.

Notes

  • I used a store bought mix of hazelnuts, cashews, almonds and pecans, plus some regular walnuts.
  • To keep this granola gluten free, use certified gluten free oats and check the labels on your peanut butter, date syrup and apple puree.