7 gluten-free granola breakfast ideas (beyond yoghurt)

If you're after granola breakfast ideas that don't always end in the same bowl of yoghurt, here are seven breakfasts we make at home with our gluten-free granolas. They're quick, they adapt to whatever's in the fridge and none of them takes more than ten minutes.

Before you start: which granola for which recipe

We have three gluten-free granolas and each has its own character. Getting to know them helps you pick the right one for each recipe:

• The classic. Our classic organic gluten-free granola has just three organic ingredients: gluten-free oat flakes, date paste and extra virgin olive oil. It's the most neutral, so it goes with almost anything, sweet or not so sweet. It's high in fibre: 8 g per 100 g.
• The nutty one. The organic gluten-free granola with nuts adds cashew, pistachio, pecan, fig and sunflower, pumpkin and hemp seeds, with a hint of Ceylon cinnamon and vanilla. It has more texture and more bite. It provides 7.7 g of fibre and 12.9 g of protein per 100 g.
• The cacao one. The organic gluten-free cacao granola contains cocoa powder and cacao nibs, plus seeds and coconut chips. It's the one for people who wake up thinking about chocolate. It has 8.9 g of fibre per 100 g.

All three are baked with extra virgin olive oil and the sweetness comes from date paste. You'll find them together in our granola collection, in a 350 g bag and a 5 kg format.

1. Cold bowl with plant drink and seasonal fruit

The simplest breakfast and the one we have most often. Tip about 40 g of granola into a bowl, pour over a well-chilled plant drink (oat, almond, whatever you have) and slice the fruit of the season on top: mandarin in winter, peach in summer, apple almost all year round.

The trick is the order: granola first, then the drink, and the fruit last, just before eating. That way the clusters stay crunchy for the first few minutes.

2. Overnight granola with kefir

For mornings when there isn't even time to switch on the coffee machine. The night before, mix granola with kefir or yoghurt (coconut yoghurt works too) in a jar, put the lid on and keep it in the fridge. In the morning you'll have a texture halfway between crunchy and creamy that we love.

• Use roughly twice as much kefir as granola, by volume.
• If you like it crunchier, keep a spoonful of granola aside and add it when serving.
• With the cacao granola and a few banana slices in the morning, it tastes like dessert.

3. Toast with nut butter and granola on top

This is the one that wins over people who "aren't cereal people". Spread a slice of gluten-free bread generously with nut butter and scatter granola over it, pressing it down lightly with a spoon so it sticks. Crunchy on creamy: it never fails.

If you fancy trying combinations, have a look at our nut butters. Pistachio butter with the nut granola is one of our favourites; almond butter with the cacao granola is another.

4. Granola-coated banana on the go

Ideal for breakfast on the move or for the little ones at home. Peel a banana, spread it thinly with nut butter and roll it over a plate of lightly crumbled granola.

With the classic it stays subtle; with the cacao granola it becomes something very close to a banana bonbon.

5. Speedy baked-style apple with granola

A warm breakfast for when it turns chilly. Dice an apple, put it in a small pan with a splash of water and a pinch of cinnamon and leave it for about five minutes over a medium heat, until soft but not falling apart. Serve it warm with yoghurt or whipped fresh cheese and finish with a good handful of granola.

The nut granola works beautifully here, because the pieces of fig and the cinnamon in the granola itself go really well with apple.

6. Thick smoothie bowl with a crunchy topping

Blend frozen fruit (banana, berries, mango) with a little plant drink until it's thick, almost like ice cream. Pour it into a bowl and top with granola, a few slices of fresh fruit and, if you like, a drizzle of nut butter.

Practical tip: the thicker the smoothie, the better the granola sits on top without sinking. If it turns out too runny, add more frozen fruit rather than ice.

7. Oat pancakes with granola in the batter

For a long weekend breakfast. Make your usual pancake batter and, just before pouring it into the pan, stir in a couple of spoonfuls of granola. As they cook, the clusters stay inside the pancake and give it a lovely contrast.

With the cacao granola you get pancakes with chocolatey flecks without adding anything else.

How to keep granola crunchy

Once the bag is open, seal it well or move the granola to an airtight jar. Store it somewhere cool and dry, away from sunlight and heat. There's no need to put it in the fridge; it keeps better at room temperature. For the best flavour and texture, enjoy it within the weeks after opening.

Frequently asked questions

How much granola should I use per breakfast?

We use about 40 g per bowl as a starting point. From there, adjust it to your appetite and to what you're pairing it with: as a topping on a smoothie or toast, less is usually enough.

Are our granolas suitable for people avoiding gluten?

All three are made with gluten-free oat flakes and sold as gluten-free granolas. Check the allergens listed on each product page: the nut granola contains cashew, pistachio and pecan, and all three may contain traces of sesame, soya, peanut and other tree nuts.

Do they contain added sugar?

The sweetness in our three granolas comes from date paste. They contain no table sugar or syrups. You'll find the full nutrition information, sugars included, on each product page.

Can I cook and bake with granola?

You can use it in pancakes, as a topping for cooked fruit or in dessert bases. Bear in mind that mixed with liquids or in batters it loses some of its crunch; if that contrast is what you're after, always add it at the end.

To wrap up

Granola can do much more than a bowl of yoghurt. Pick the one you fancy most, try a couple of these ideas this week and stick with your favourite. And if you come up with a new combination, tell us: we're always looking for the next breakfast.