Apricot & Sultana Breakfast Crunch (Gluten Free, Dairy Free)

Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Apricot & Sultana Breakfast Crunch.

It’s the weekend!  I’m having a relaxing start to the day – made a treat breakfast of some banana muffins which I’m enjoying just now as I type up this recipe (I’ll share the recipe for the muffins with you another day).

I haven’t really managed to find a gluten and dairy free breakfast cereal that I’m a huge fan of and doesn’t cost a small fortune so I usually make my own.  This time I made an apricot and sultana crunch breakfast cereal which I enjoyed last week with some yoghurt and fresh fruit.  The cereal is simple to make and can be stored for a couple of weeks in an airtight container.

Other Breakfast Ideas

If you like this recipe for Gluten and Dairy Free Apricot & Sultana Breakfast Crunch then you might like to try one of my other breakfast recipes:

• Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
• Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
• Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
• Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com

Enjoy!

Fx

Print Recipe

Apricot & Sultana Breakfast Crunch (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: Dairy Free Gluten Free

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8

Best Season: Suitable throughout the year

Ingredients

Servings

• 270 g gluten free porridge oats
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 5 tbsp honey
• 4 tbsp of olive oil
• 3 tbsp dried apricots (chopped)
• 3 tbsp sultanas

Instructions

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

Keywords: gluten free oats