Welcome to my latest breakfast recipe for Gluten Free and Dairy Free Raspberry Cinnamon Granola Pots.
This week’s breakfast idea is for a simple, prep ahead granola jar. I made my own gluten free granola for this recipe but you can easily swap it with shop bought if you don’t have the time to make your own. I’ve then made a beautiful raspberry and cinnamon compote – you can use either fresh or frozen raspberries. Layer up your gluten free granola and raspberry cinnamon compote with creamy dairy free coconut yoghurt – a perfect start to any day.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free Raspberry Cinnamon Granola Pots then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Gluten Free and Dairy Free Chocolate Cashew Smoothie Bowl
- Go low carb with my recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts
- Start the day with pancakes Gluten Free Vegan Banana Pancakes
- Try a firm favourite with Gluten Free 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!
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Raspberry Cinnamon Granola Pots (Gluten Free, Dairy Free)
Ingredients
Instructions
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Place the raspberries and ground cinnamon into a small saucepan over a medium heat with a tablespoon of water. Cook for about 5 minutes or until they have broken down. Set aside to cool.
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Layer up coconut yoghurt, gluten free granola and the raspberries in two small jars or bowls.
