Gluten and Dairy Free Apricot & Sultana Breakfast Crunch

Serves 8


  • 270g gluten free porridge oats
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons honey
  • 4 tablespoon of olive oil
  • 3 tablespoons dried apricots, chopped
  • 3 tablespoons sultanas


  1. Pre-heat the oven to 150 oC
  2. Heat the sugar, cinnamon, oil and honey in a small saucepan for about 3-5 minutes
  3. Place the oats in a large bowl and pour over the mix from the saucepan
  4. Stir well until oats are coated in the sugar mix
  5. Spread out the oats on a large baking sheet covered by parchment paper and place in the oven for 15 minutes
  6. Remove from the oven and stir the oats, return to the oven for another 10 minutes
  7. Remove  from the oven and allow to cool, it will harden during cooling
  8. Stir through the chopped apricots and sultanas
  9. Store in an airtight container