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

Apricot Breakfast Crunch

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.

Apricot Breakfast Crunch

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:

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

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
  • 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