Gluten Free Chocolate Berry Granola

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Gluten Free Chocolate Berry Granola

This gluten free granola is simply divine. Perfect served on top of your favourite natural yoghurts (I use a dairy free yoghurt). The chocolate clusters and chewy berries are a delicious variation in texture and this recipe makes enough for nearly 2 weeks worth of breakfasts, unless your forced to share!

Prep Time8

Cook Time20

Total Time8 20

Course: Breakfast

Cuisine: Gluten Free

Keyword: Breakfast, Cherry, Chocolate, Cranberries, Dairy Free, Gluten Free, Granola, Simple, Vegan

Servings:

Calories: 283kcal

Author: Glutarama

Equipment

Ingredients

150 g dried cranberries preferably soaked overnight
250 g gluten free jumbo oats
200 g gluten free porridge oats
2 tbsp cocoa powder
200 g golden syrup (corn syrup)
50 g light brown sugar
50 g butter or butter alternative (I use Flora plant butter)

Instructions

Soaking your dried fruit

This step is not compulsory, but to prevent your dried fruit from burning it's best to soak them first. this also makes the fruit chewy like lumps of chewy jam.
Add your dried fruit to a jug and pour over 300ml of boiled water. Allow to plump up over night or for a couple of hours at least.
When ready to use, simply pour the contents of the jug into a sieve over the sink to drain and leave to drip until you need it for the granola.

To make the granola

Preheat the oven to 170℃ | 150℃ | 325℉ | Gas 3
In a large bowl measure your jumbo oats, porridge oats and cocoa powder. using a whisk mix it all together.
In the jug you used for your dried fruit, measure out the butter, sugar and golden syrup and heat in the microwave for 20 seconds. Remove and stir until all the butter has melted.
Next, pour the liquid over the dry ingredients and using a silicone spatula mix thoroughly to combine.
Now add the drained cranberries (or whatever fruit you've chosen to add) and gently mix them through the oat mixture to fully incorporate.
You'll need two baking trays to cook this granola. Tip half the mixture onto each baking tray and tease to the edges with a fork. Try to keep the granola on an even level with no mini granola mountains.
Bake for 10 minutes.
Carefully pull the trays out and with the same fork press the half baked granola down, like a granola biscuit bar. This will encourage the granola to form clusters.
Bake for another 10 minutes.
Once the 10 minutes is up, turn the oven off, crack the door open (I use my oven gloves wedged in the side to keep the door from closing). leave for 20-30 minutes until the baking trays are hand temperature.
Remove from the oven, tease the granola away from the tray (it will still be a little sticky) with a pallet knife and break up any huge granola sheets into bite sized pieces.
Return to the oven to cool completely and harden.
once fully cooled add your granola to an airtight cereal container,

Notes

Less Sweet Version

Instead of using 200g golden syrup and 50g light brown sugar you can use just 100g golden syrup, honey, maple syrup or your usual liquid sweetener. However, this will result in less clusters in your granola.

Nutrition