Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8
Calories: 255
This crunchy gluten-free granola makes a wonderful breakfast. Serve with some yogurt and enjoy! This version with coconut and cranberries is very easy to make.
On Gluten-free-Kitchen you can find a number of very tasty recipes! How about:
Preheat the oven to 170 °C conventional heating (top-bottom heat).
Roughly chop the hazelnuts. Mix the hazelnuts, honey, oil, oatmeal and coconut in a bowl.
Spread the mixture on a baking tray lined with baking paper and roast for about 30 min until crunchy. Toss every 10 min. Take the granola out of the oven and leave to cool completely on a wire rack.
Roughly chop the pumpkin seeds and cranberries. Mix the cooled granola with the pumpkin seeds, sunflower seeds and cranberries.
Store in an airtight jar. You can store the granola for up to two weeks.
The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.
| Calories | 255 |
| Fat | 13g |
| Carbohydrates | 28g |
| Fiber | 5g |
| Protein | 5g |
