I’ve been making my own gluten-free granola for quite some time now. First of all, most of the shop-bought gluten-free granola options were so sugary that they did not pass the test for a healthy breakfast; and secondly, they are usually very expensive. So I set out to create my own and had been using the same formula week in, week out, until I got a little bored of it and stopped making it altogether.
Then one of my little ones asked me if we could make some granola so naturally I obliged and checked the cupboard for ingredients. Result! Thankfully my cupboards are usually well stocked with oats (gluten-free, of course) and a selection of nuts and seeds but – disaster – no honey or maple syrup. Or so I thought! It turns out this (slightly sticky) half bottle of Meridian Date Syrup was the secret ingredient I’d been looking for to magic my granola into something quite scrumptious indeed. Not too sweet, but wonderfully gooey and intensely moreish.
You’ll be lucky if there’s anything left for breakfast!