Granola, gluten-free and sugar-free

Ingredients

• 250 ggluten-free oat flakes
• 100 gpecans
• 75 gpumpkin seeds
• 75 gwalnuts
• 60 gcoconut oil
• 3 tablespoonscrushed flaxseed
• 50 ggrated coconut
• 1 tablespooncinnamon
• a pinch, to tastesalt
• 2 tablespoons, optionalmaple syrup

Instructions

1. 1

   Prepare the mixture

   Preheat the oven to 180°C. Roughly chop the walnuts and pecans. Put all the ingredients except the coconut oil and, if using, the maple syrup in a large bowl and mix. Melt the coconut oil, add it to the mixture, then add the maple syrup if desired and stir well.

2. 2

   Spread on tray

   Line a baking tray with baking paper and spread the mixture across it.

3. 3

   Bake and cool

   Bake for 20–22 minutes, until golden brown. Leave the granola to cool thoroughly, then transfer it to an airtight jar or container.

What is Dutch-style granola?

Granola is a baked mixture of oats, nuts and seeds, usually eaten with milk or yoghurt. This version takes a straightforward home-kitchen approach, using a generous mix of nuts, pumpkin seeds and coconut.

Oats and flaxseed give the mixture its base, while coconut oil helps it toast and crisp. The optional maple syrup adds sweetness, so leave it out if you want to avoid added sweetener.

Nutrition and macros by portion

The nutrition label shows one serving as written: 37 calories, 1g protein, 2g carbs, 3g fat.

The oats provide most of the carbohydrates, while the nuts, seeds and coconut oil contribute much of the fat; the oats, nuts and pumpkin seeds also provide protein. Serve a measured portion with yoghurt or milk and fruit for a more balanced breakfast. The per-serving estimate uses the stated yield of 100 servings.

Choosing the ingredients

Gluten-free oats: choose flakes labelled gluten-free if you need to avoid gluten, as oats can be exposed to gluten during processing.

Nuts and seeds: pecans, walnuts and pumpkin seeds bring different textures and flavours. Roughly chopping the nuts makes them easier to distribute through the batch.

Coconut and flaxseed: grated coconut toasts alongside the oats, while crushed flaxseed is small enough to blend into the mixture.

Coating the mixture

Melted coconut oil: pour it over the dry ingredients and mix thoroughly so the flakes, nuts and seeds are evenly coated before baking.

Maple syrup: add it only if you want extra sweetness. The recipe is still easy to prepare without it; maple syrup is not a refined sugar, but it is an added sweetener.

Getting the bake right

Spread the mixture across the lined tray so it can toast evenly. Bake at 180°C for 20–22 minutes, keeping an eye on the colour towards the end.

Look for a golden-brown appearance rather than waiting for the granola to feel crisp in the oven. It firms as it cools, so let it cool completely before putting it away.

Serving ideas

Spoon the cooled granola over yoghurt or serve it with milk for breakfast. Fresh fruit makes a good accompaniment and adds a soft, juicy contrast to the crunchy mixture.

It also works as a topping for porridge or stewed fruit. Add it just before eating if you want it to keep its crunch.

Storing the batch

Make sure the granola is fully cool before sealing it in an airtight container; trapped warmth can soften it. Keep the container somewhere cool and dry, and use a clean, dry spoon when serving.

Recipe notes & tips

• Chop the walnuts and pecans roughly so their pieces remain distinct.
• Mix well after adding the melted coconut oil to coat the dry ingredients evenly.
• Use baking paper to make it easier to lift the granola from the tray.
• Check the tray near the end of the 20–22-minute bake so the coconut does not get too dark.
• Cool the granola completely before sealing it in a container.

Variations

• Add dried fruit: stir it through once the granola has cooled.
• Use another nut: replace the pecans or walnuts with a similar quantity of a favourite nut.
• Boost the spice: add a little extra cinnamon to suit your taste.
• Keep it unsweetened: leave out the optional maple syrup.
• Serve with fruit: add fresh berries or sliced fruit just before eating.

Common mistakes to avoid

• Adding warm granola to the jar: it can create condensation, so cool it completely first.
• Uneven coating: dry patches may toast differently, so mix thoroughly after adding the oil.
• Leaving it too long in the oven: check for a golden-brown colour within the stated 20–22 minutes.
• Expecting it to crisp in the oven: let the granola cool fully, as it firms as it cools.
• Using unsuitable oats: check the label for gluten-free oats when that matters for your cooking.

How to store

Once completely cool, store the granola in an airtight container in a cool, dry place. The recipe says it stays crunchy for up to two weeks; it is best served without reheating.

Frequently asked questions