Gluten free breakfast granola


  1. Preheat the oven to 180C, gas mark 4 and line a baking sheet with parchment paper.
  2. In a large bowl combine oats, coconut flakes, almonds, pumpkin seeds and pecans.
  3. In a blender, combine the pear, coconut oil, honey and cinnamon.
  4. Add the wet ingredients to a dry ingredients and mix well until the nuts are thoroughly coated.
  5. Spread the granola in a thin layer on the baking sheet.
  6. Cook for 30 minutes stirring occasionally to prevent it burning.
  7. Allow to cool then store in an airtight container. Mix in some dried berries if you like.

Recipe from Christine Bailey. Christine is an award winning Nutritionist, Chef and Author with over 18 years of experience.

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This is perfect to use for breakfast, snack on the go or for topping over fruit. Make up a batch and store in an airtight container for around 2 weeks


125g gluten free oats
150g flaked almonds
50g unsweetened coconut flakes
125g pumpkin seeds or mixed sunflower, sesame and pumpkin
2tbsp flaxseed ground
125g pecans, chopped
60g coconut oil melted
2 Tbsp honey or xylitol
1tbsp vanilla extract
pinch of sea salt
1 ripe pear
2 tsp ground cinnamon
To serve – dried berries, raisins or goji berries


Time: 15 minutes
Serves: 1
Nutrition: n/a