Gluten-free granola

My son Mostyn is a big fan of granola but as he is gluten-free, we make our own using gluten-free oats (although they are naturally GF, wheat is often used in the rolling process so you need to make sure you buy oats specifically labelled as gluten-free). You can mix up the recipe as much as you want, varying the choice of nuts, seeds, dried fruit and even the type of oil, sweeteners (I like a mixture of honey, brown sugar and maple syrup, but golden syrup also works really well) and spices (which you could leave out altogether if you so wished).

Ingredients

(Makes 2 large jars)

• 100ml oil of your choice (e.g. sunflower, coconut, olive)
• 75ml honey
• 75ml maple syrup
• 100g soft brown sugar
• 450g gluten free rolled oats
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1½ tsp flaked salt
• 200g mixed nuts of your choice, roughly chopped (e.g. whole almonds, pistachios, pecans, cashews)
• 150g mixed seeds of your choice (e.g. pumpkin, sunflower, sesame, linseed)
• 200g mixed dried fruits of your choice, chopped (e.g. apricots, cranberries, sultanas)

Method

1. Heat the oven to 150C and line two baking trays with greaseproof paper. 
2. In a small saucepan, mix the oil, honey and maple syrup together and heat gently until melted and well combined. Remove from the heat and allow to cool slightly.
3. In a large bowl, mix together the oats, spices, salt, nuts and seeds (but not the fruit). 
4. Stir the cooled syrup mixture into the bowl until well distributed. 
5. Spread out evenly on the baking sheets and bake for about 30-35 minutes until golden, stirring occasionally so it cooks evenly.
6. Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.