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Gluten-Free Granola (Breakfast)


A healthy version of a common breakfast staple, it provides steady-release energy through the day and delivers important nutrients such as iron, selenium and calcium, among others. Easy to make ahead and pack for a day at the office.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


½ cup rolled oats
gluten-free, or quinoa flakes
cup millet
cup coconut, shredded, unsweetened (desiccated)
¼ cup buckwheat groats
½ cup almonds
raw, chopped
¼ cup brazil nuts
raw, chopped, or almonds
4 each figs, dried
chopped, or 1/2 cup dried cranberries
2 teaspoons cinnamon
cup pepitas (pumpkin seeds)
50 millilitres coconut oil
4 tablespoons tahini (sesame paste)
1 large bananas


Pre-heat oven to 180 degrees cup

Line a baking tray with baking paper and spread out oats, millet, coconut, nuts and figs.

Sprinkle with cinnamon. 

In a small bowl, combine coconut oil, tahini and mashed banana and stir until very well combined.

Pour the liquid mixture over the dry ingredients on the tray.

Mix with your hands to form granola ‘clusters’.

Place in the oven for 10 minutes.

Turn the granola and return to the oven for a further 5 to 10 minutes.

Leave to cool and store in an airtight container.

Enjoy on its own, with yoghurt or nut / rice milk.

Note: You can substitute other nuts and dried fruit for the ones listed in the recipe.

Try the following combinations: pecans with dates; walnut and fig, hazelnut and apricot or pistachio and macadamia.

Add superfoods like chia seeds, cacao nibs or bee pollen to further boost the nutritional profile of the granola.

Note: Adapted from thewholesomelife. tumblr. com


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 28436% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 6g 25%
Sugars g
Protein 18g
Vitamin A 1% Vitamin C 5%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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