Hot Cross Bun Granola (GF, VG, Oat Free)

Hot Cross Bun Granola (GF, VG, Oat Free)

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All the great tastes of a hot cross bun in granola form. With the warming aromatic spices of cinnamon, cloves, nutmeg and ginger. Tossed with buckwheat flakes, nuts and seeds to create a truly delicious and crunchy granola. Gluten free, oat free and vegan.  

Happy Easter everyone, am sure by now you have all eaten at least one hot cross bun. This hot cross bun granola is a great way to sneak in more of that hot cross bun goodness into your everyday life.  

This recipe was a spur of the moment decision. It came about when I went to remake my oat free granola. I seen all the spices that would go into a hot cross bun and a light bulb went off. I added cinnamon, ground cloves, nutmeg and ginger along with mixed peel and glacé cherries.  

The smell the spices created was amazing and the taste of the final granola was delicious and just like a hot cross bun. Now you can get your hot cross bun kick without having to toast another bun to enjoy it.  

jar of granola

Making your own granola  

Once you make your own granola, store bought granola won’t compare. It’s super easy to make and only takes 25 minutes to make. I love making my own granola as you can customise it to suit your taste and any dietary requirements. Allergy friendly cereals are more expensive than regular cereals are. Which is another create reason to make your own as it works out a lot cheaper and usually healthier.  

Healthier than store brought granola  

Most store brought granola has a lot of sugar added to it. This is usually what is used to help bind the granola together and create clusters. Making your own granola means your in control of how much sugar you use.  

flatlay of granola

For any granola I make I like to use a mixture of a liquid sweetener and a nut butter to create a them same clusters and help bins all the ingredients together. This way you still get the same final texture but with a lot less sugar. You could also use coconut oil instead of nut butter to help bind it altogether.  

How to make clusters

The key to making clusters is to pack the granola mixture down in a single layer on your baking tray. Before baking it, then when its finished baking do not touch it leave it to cool completely. This is when the clusters are formed. Once cooled you can break the granola up into whatever size clusters you like. I usually keep half of the batch as clusters and then crumble the other half up to create a nice mix of them both.

little bowl of granola

Ingredients used:  

Buckwheat flakes  

Shredded coconut  

Flaked almonds  

Pumpkin seeds  

Chia seeds 

Flax seeds 

Mixed peel  

Glacé cherries 

Cinnamon  

Ginger  

Ground cloves 

Nutmeg  

Powdered peanut butter  

Peanut butter  

Fruit syrup  

Oat free granola  

Most granola on the market used oats are the main ingredient. Even gluten free granola uses gluten free oats but if you can’t tolerate even gluten free oats like me. Then this recipe is perfect for you. Using buckwheat flakes instead of oats creates the same texture and a very similar taste. It’s a simple 1:1 swap making it create for not only granola recipes but any recipe really.

  

side angle of plate of granola

More recipes: 

3 Ingredient Date Sweetened Granola (GF, VG, OF)

Chocolate Hazelnut Granola (GF, VG, OF)

High Fibre Nut and Seed Granola (VG, GF, OF, Low GI)

Final result  

A tasty spring inspired breakfast cereal recipe. Making this hot cross bun granola is a great way to enjoy all the delicious flavours of a hot cross bun. Mix with either milk or yoghurt for a yummy breakfast or snack. Or sprinkle some over ice cream for a tasty dessert.  

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content.

close up spoonful of granola

Hot Cross Bun Granola (GF, VG, Oat Free)

All the great tastes of a hot cross bun in granola form. With the warming aromatic spices of cinnamon, cloves, nutmeg and ginger. Tossed with buckwheat flakes, nuts and seeds to create a truly delicious and crunchy granola. Gluten free, oat free and vegan.

Course Breakfast
Cuisine DF, GF, nut free, VG
Keyword Hot cross bun granola
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5
Author emma

Ingredients

  • 200 grams Buckwheat flakes
  • 50 grams Powdered peanut butter i used pb fit
  • 40 grams Liquid sweetener i used sweet freedom fruit syrup
  • 4 tbsp Water
  • 25 grams Peanut butter i used meridan
  • 50 grams Flaked almonds
  • 40 grams Shredded coconut
  • 30 grams Seed mix (pumpkin, flax, sunflower)
  • 10 grams Chia seeds
  • 20 grams Glace cherries
  • 20 grams Mixed peel
  • 2 tsp Cinnamon
  • 1 1/2 tsp Ground ginger
  • 1 tsp Nutmeg
  • 1 tsp Mixed spice
  • 1/2 tsp Ground cloves

Instructions

  1. Pre heat oven to 180c

  2. Mix together pb fit and water together in small bowl to create a running liquid. Then mix in the peanut butter

  3. In a large mixing bowl combined all the dry ingredients and stir to combined

  4. Pour the peanut butter mixture over the dry ingredients and stir to coat it all.

  5. Drizzle over the liquid sweetener. Stir to combine making sure all the dry ingredients have been coated in the liquid sweetener and peanut butter mixture.

  6. Divide and Spread the granola between two baking trays. Making sure its one flat layer.

  7. Bake in the oven at 180c for 12-15 minutes until its golden brown.

  8. Leave granola to cool completely on the baking tray this helps create the clusters.

  9. Once cooled break the granola into chunks and store in an airtight container.

small bowl and spoonful of granola



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