Gluten and Dairy-Free Granola & Coconut Yoghurt Pot

This gluten and dairy-free snack is addictive. Actually I’ve been gobbling handfuls of the granola each time I can and I believe I might need a granola downside!

Straightforward, tasty and splendid for many who don’t eat gluten and dairy, this gentle, creamy, crunchy pot makes the right breakfast or a satisfying wholesome dessert.

Utilizing my gluten-free recipe on the weblog, I hold this one easy so omit fruit and coconut.

Components:

Granola:

• 2 tbsp delicate olive oil/butter
• 200g honey (manuka for an additional well being kick)
• 300g jumbo oats (gluten-free)
• 1 tsp vanilla extract
• 1 tsp cinnamon

Compote:

• 500g blended berries, washes and haved (from frozen is okay too)
• 85g caster sugar
• 3 tbsp water
• sprinkle of cinnamon

Methodology:

Warmth oven to 180°C/160°C fan/gasoline mark 4.  Warmth the oil and honey in massive pan then as soon as they begin to bubble and caramelise a little bit, add the oats, vanilla and cinnamon and stir the oats via. Place the oats right into a greased oven dish and unfold out evenly.

Bake for 20 minutes, stirring midway to make sure the oats bake on either side.

In the meantime make the berry compote as seen in my no bake, gluten-free cheesecake recipe. Place the berries right into a pan with the caster sugar and water. Add the cinnamon. Carry to the boil and simmer.

In a small pot/bowl pour Coconut dairy free yoghurt (you will discover at most supermarkets) and drizzle with berry compote or honey.

For a vegan different, use Maple Syrup.

The compote can final for 3 months within the freezer or 2-3 days within the fridge.

The granola will hold for 3 weeks in an hermetic container and makes for nice presents.