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Gluten Free Sticky Toffee Granola

Dates give a Sticky Toffee Pudding the caramelly, sticky bit! In my gluten free Sticky Toffee Granola I use dates in two ways: (1) blend some to form caramel sauce and (2) chop some through a mixture of nuts and all sorts of yummy things to get granola!
Prep Time5 mins
Cook Time20 mins
Servings: 8 portions
Course: Breakfast
Keyword: breakfast granola, gluten free breakfast

Ingredients

  • 180 grams rolled jumbo oats
  • 60 grams Crazy Jack hazelnuts
  • 210 grams Crazy Jack walnuts
  • 30 grams Crazy Jack ground almonds
  • 2 tbsp maple syrup
  • 1 tbsp oil

Date Caramel

  • 200 ml milk/mylk
  • 130 grams Crazy Jack dried, pitted dates

Instructions

  • Pre-heat your oven to 125oC

Date Caramel

  • If you dates are hard (not easy to squish in your fingers), place them in a bowl and cover with hot water for 10-15mins. Drain.
  • Place the dates (just the 130g of 'date caramel' ones) and milk/mylk into a blender and blend until smooth.

Granola

  • Place all of the ingredients, except the "Date Caramel" into a bowl and mix together.
  • Add all of your date caramel and mix that in too
    >Or if you'd like, hold back a little bit a drizzle on your granola later!
  • Place a sheet of baking paper on a baking tray. Scatter the granola ontop.
    >Tip: if you like your granola to have clumps, leave some of the pieces together (ie. don't spread it out evenly!)
    >Depending on the size of your baking tray, you might need to spread to mix across 2 baking trays
  • Place the baking tray into the oven for 20-25 mins. Shake the tray half way.
    >When you shake the tray, if you like to have your granola in clumps, press some of the mix down with the back of a spoon so it sticks together :)
  • Remove from the oven and set aside for at least 30 mins to cool and crunch up before eating
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