Granola and yoghurt is one of my go-to breakfasts if I'm in a rush or is perfect for an evening snack. However, the majority of the gluten-free granola packets I can find in the shops either contain nuts (which I'm also allergic to) or has a lot of added sugar (not ideal for diabetics). Therefore, I decided to try and make my own alternative to this granola and was very pleasantly surprised with the result! This alternative is gluten-free, nut-free and has no added sugar.
Ingredients:
2 cups of gluten-free oats
2 tablespoons of olive oil
4 tablespoons of natural honey
1 teaspoon of cinnamon
1 egg
blueberries/rasberries/cranberries
3 tablespoons of FAGE 0% Total Greek Yoghurt
What to do:
Preheat the oven to 150 degrees and put baking parchment in the baking tray.
Combine the gluten-free oats, olive oil, honey and cinnamon in a bowl.
Whisk the egg separately then add it into the other ingredients.
Spread the granola mix onto the tray and leave in the oven for 40-45 minutes.
I also put baking parchment over the top of the granola to make sure it didn't burn.
After about 20 minutes take the tray out and toss the granola around to separate it then put it back in the oven.
Once it is completely cooked, place it in the fridge for about 20 minutes so it cools.
After it's cooled, add it to a cup of yoghurt (I chose a natural greek yoghurt as it's better for sugar levels) some berries and it's ready to eat!
The left over granola can be put in a tupperware box and is a really quick, healthy and easy option for the mornings. It is also a slow-energy releasing food so you'll be left satisfied for longer.