Gluten-free flapjack granola recipe

I’ve always loved the comforting flavour of flapjacks — that golden syrup sweetness, the chewiness, the toasted oats — but sometimes you want something you can grab by the handful, scatter over yoghurt, or munch on straight from the jar. This flapjack-inspired granola gives you all the best bits of a traditional bake, but in crunchy, toasty, snackable form. It’s gluten-free, naturally sweetened, and ridiculously easy to throw together.

Why You’ll Love This Recipe

• Naturally gluten-free (just make sure your oats are certified GF)

• Sweetened with date syrup + agave — no refined sugar

• Packed with texture from nuts, seeds, and raisins

• Easy to batch bake and store for the week

• Crispy, golden, and a bit addictive

Allergy-Friendly Swaps

This granola is super flexible, so it's easy to tweak depending on what you (or someone you're baking for) need:

• Nut-free? Skip the mixed nuts and add extra seeds like pumpkin, flax, or more sunflower seeds.

• Coconut-free? Use a neutral oil like sunflower or light olive oil instead of coconut oil.

• Low sugar? Reduce the syrup slightly or swap the agave for maple syrup — it’s naturally sweeter, so you can use less.

• No raisins? Go for any dried fruit you like — chopped apricots, cranberries, or dates.

• Vegan? You’re good to go! This recipe is already dairy- and egg-free, just make sure your syrup and add-ins are too.

• Oat-free? Use quinoa or buckwheat flakes (certified gluten-free if needed)

• No Agave + date syrup? Use maple syrup or a trusted allergen-free sweetener

  
  

This is one of those recipes that works with you, not against you, so don’t be afraid to switch things up based on what’s in your cupboard or what your body needs.

Ingredients:

6 cups of gluten-free oats

1 cup of coconut oil, melted

1/2 cup of date syrup

1/2 cup of agave syrup

1 tsp cinnamon

1 cup of raisins

1 cup of mixed nuts, chopped

A pinch of salt

1 cup of sunflower seeds

Method:

1. Preheat your oven to 150 °C fan and line 2 large baking trays with baking parchment and coconut oil.

2. In a large bowl, whisk together the melted coconut oil, date syrup, agave syrup, salt and cinnamon.

3. To this mixture, mix in your oats, nuts and seeds.

4. Spread the mixture out evenly on your baking trays and place in the oven for 10 minutes. Take them out, stir the granola, and respread and bake for another 10 minutes until the granola is golden on top.

5. Leave the granola to cool on the trays for 10 minutes. Once firm, break up the granola.

6. Pour into a sealable container and mix in your raisins. Enjoy as a delicious breakfast or an easy snack.

   
   

Tips & Variations

• Swap the raisins for dried cranberries, chopped dates, or chocolate chips (add chocolate after it’s cooled!)

• Don’t skip the salt — it brings out the flavour.

• Want more spice? Add ground ginger or nutmeg.

• You can use maple syrup in place of agave or date syrup if that’s what you have.

This granola is perfect with yoghurt and fruit, sprinkled over porridge for extra crunch, or eaten by the handful straight out of the jar.

For more gluten-free recipes and behind-the-scenes kitchen trials, check out my Instagram @rubysgfkitchen — there's always something baking.

Let me know if you give it a go!

Happy Baking,

Ruby x