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Learn how to make homemade gluten free granola, with this super simple granola recipe
So, first post of January! There is something about the start of a new year that is just exciting, isn’t there?
Though I’m not one for setting resolutions, exactly.
I hate the pressure people put on themselves to overhaul their whole lives in January and, for me, setting high expectations for a million different things that just NEED to change right now is a recipe for tears come February, when I haven’t managed to keep up with my #BrandNewLifestyle.
I have started making a few changes though, that I hope to build on in the coming months.
Some are health related – I’ve joined the gym, and been out for a run a few days this week. Boy, have I missed running! It’s one of those things that slipped through the cracks in amongst the December madness, but my head is so much clearer after blowing off the cobwebs outside – bring on British Summer Time, so I can run in the daylight!
Some of the things I want to work on this year are business-related. If you’re here, reading my blog, I guess you know that I’m a blogger (and I’m working on making
EatsLeeds.co.uk ZoePickburn.com even better this year, with a recipe every single week + some helpful healthy guides, quick foodie tips and the odd local foray too).
But did you know that I’m also a freelance food writer? I started writing food blogs, articles, newsletters and developing recipes for brands late last year. My freelancing site is almost ready for public consumption (what was that I was just saying about putting too much pressure on myself to get things done by an arbitrary date?)
Others goals are purely personal.
I want to be a bit more calm, centred and mindful in my day-to-day life (I know I sound like a ponce, but I don’t take much time off, and when I do, I spend it thinking about business, which is no fun for anyone).
So when I’m in the zone: writing, cooking, doing my thang, that’s what I’ll be doing.
When I’m running, putting one foot in front of the other, feeling the breeze and sunlight on my face (actually, who am I kidding? It’s January in Yorkshire. I’m feeling the gale-force wind and bucketing rain on my face), I’m only going to focus on taking time off to go for a run, and not end up going for a run to focus on work.
And when I’m spending time with friends and family, I’m going to be present. Not responding to tweets. Not checking my google analytics. Not reading my emails, or worrying about tomorrow’s post, or fretting over whether I put a comma in the wrong place three weeks ago.
So, if I’m having brunch with my friends, or a glass of wine with my mum, or dinner with my husband
-of-the-future, that is everything I need to do. That is enough.
So, enough chatter about January and #NewBeginnings. This week I’m sharing the simple granola recipe that I’ve been using (on and off) for some time now.
I love a good oaty breakfast (take a look at my Overnight Oats) and granola is no exception. Enjoying it over almond soya yogurt, topped with fresh fruit, it is one of my favourite ways to start the day.
(and, according to my dad, the only way to start a truly productive day)
This is a simple granola recipe to make up on a Sunday, whilst you potter around the house, to give yourself breakfast for the week.
You can shake it up any way you like, with different dried fruits and different nuts or seeds – just keep the proportions the same, and put the fruit in almost at the end, to stop it drying out and becoming too chewy.
Gluten-Free Simple Granola Recipe
- 200 g Rolled Oats (gluten-free)
- 25 g Almonds
- 25 g Hazelnuts
- 25 g Walnuts
- 25 g Dessicated Coconut
- 25 g Pumpkin Seeds
- 25 g Dried Apricot
- 25 g Raisins
- 25 g Dried Cranberries
- 25 g Maple Syrup
- 25 g Coconut Oil
- Preheat the oven to 120°c
- Weigh out the oats into an ovenproof tray, then roughly chop the whole nuts and add them to the oats, with the dessicated coconut and the seeds
- Warm the oil and syrup in the microwave for around 30 seconds, then pour onto the nuts and oats, and mix well
- Bake in the oven for an hour, stirring halfway through
- Whilst the granola is in the oven, weigh out the dried fruits and chop the apricots. Once the granola has been baking for an hour, add the fruit, stir and bake for another 10 minutes or so
- Remove the granola from the oven – it should be golden brown and clumping a little. Allow to cool, then store in an airtight container for up to two weeks