I have a little confession to make: I am the biggest breakfast addict! Once, I was so excited for breakfast because I wanted to try out something new that I wasn´t able to sleep the night before – yep, true story. So when my doctor told me, I had to skip gluten (a few other things as well such as milk, almonds and hazelnuts) for 3 months, I had to come up with a gluten free breakfast to make. Obviously, an acai bowl is okay, same goes to glutenfree oats, but I knew I had to have my granola for breakfast at some point. I searched the supermarket high and low for a gluten free granola that looks promising, but I couldn´t find anything that ticked all the boxes.
Since I once made granola myself ( remember this post, where I shared the recipe?), I decided to make my glutenfree granola myself- easy as that!

Of course, the regular granola ingredients such as regular oats, spelt oats or almond chips didn´t make the cut because of my diet instructions, so I had to come up with other ingredients
In the end, I just went to the supermarket and took most of the glutenfree things they had and mixed them together. 

I went for:
-glutenfree oats
-rice oats
-popped amaranth
-chia seeds
-coconut chips
-cashew nuts
-coconut oil
I didn´t really follow a recipe. I just put all the ingredients in a bowl ( use oats and rice oats the most, and add the rest as desired) and added about a tablespoon of cinnamon and about 4 tablespoons of coconut oil. Mix everything until the coconut oil is evenly spread and put it on a baking tray. Preheat the oven at 200 degrees celsius and put in the baking tray for about 15-20 minutes or until the granola is the gold shade you wish it to be.
Enjoy as a topping of an acai bowl or on its own with some milk and fruits!



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