vegan gluten-free granola with Xmas spice

  • Yield:

    fills a 2 Litre jar
  • Cooking Method:

  • Prep Time:

    10 mins
  • Cook Time:

    40 mins
vegan gluten-free granola with Xmas spice

Gorgeous gluten-free granola; exceedingly scrummy with seasonal spice. You can make this recipe unique for your families dietary needs, just make sure you keep the proportions the same, if tree-nuts are safe for your home add them! If you like Christmassy dried fruit add them at the very end before your pour the lot into your awaiting jar.


  • ¹⁄3 C oil (rice bran oil is nice)
  • ¼ C sugar (palm or soft brown)
  • juice of one lemon*
  • ¼ C honey
  • 2 tsp ground ginger (heaped)
  • 1 tsp ground cinnamon 
  • sprinkling of ground cloves
  • ½ C gluten-free flour mix (rice, cassava, oat, quinoa and potato mix - or Doves!)
  • 2 C gluten-free oats & flaked quinoa mix
  • 1 C desiccated coconut (and optional chopped tree-nuts** mix)
  • 1 C coconut flakes
  • 2 C whole seeds (and optional tree-nuts*** mix) 


  1. Preheat the oven to 130° C (fan oven) and prep a couple of baking trays with baking paper.

  2. In a big, heavy based pan slowly warm the oil, sugar, lemon juice, honey and spices until the sugar has dissolved into the mix, then take off the heat. (Understand C measures)

  3. In a mixing bowl combine the dry ingredients, use whichever gluten-free flours and flaked grains your family prefers. Stir in the desiccated and flaked coconut and any chopped tree-nuts that are a safe ingredient for your home.

  4. If you have soaked the larger whole seeds (pumpkin & sunflower seeds) and whole tree nuts overnight, drain and rinse them then add the chia and flaxseeds to the bowl of drained nuts and seeds to absorb some of the moisture.

  5. Add the seeds (and nuts) to the mixing bowl of dry ingredients and stir in, then pour the lot into the big pan of wet ingredients. Stir until everything is coated in the wet ingredients.

  6. Split the mix between the two baking trays and spread it out so to fill the trays.

  7. Pop into the oven for 20 minutes.

  8. After 20 minutes move the mix around, so it all gets baked and goes crunchy and swap the position of the trays in the oven when you pop them back in. Leave to bake for a further 10 minutes. Then remove from the oven. 

  9. Leave to cool completely before transferring into your 2 litre kilner jar. If the granola is still warm it will create condensation in the jar and your granola will loose its lovely crunch and go a bit soggy.

  10. If you  like dried fruit in your granola you can add as much of it as you fancy at this final stage. We don't!!


*I love a citrus zing at Christmas but if you are less keen reduce the amount of fresh lemon juice you use or swap it for some orange or clementine juice.

** I use a mix of desiccated coconut, roasted chopped hazelnuts and flaked almonds.

*** I use ½ C pumpkin seeds, ½ C whole almonds, ½ C whole hazelnuts soaked rinsed and drained. Then ¼ C dry chia seeds and ¼ C dry flaxseeds.