Granola is tasty, crunchy, it can take many shapes and forms, and it’s great both for breakfast and as a snack. This recipe will help you make one that’s not too sweet and which requires few ingredients.
You can easily make your own variants, e.g. replacing almonds with hazzlenuts, or replacing raisins with dried cranberries. You can also replace some of the seeds by 50 g of chocolate chips or chocolate shavings. Add the chocolate when the granola is cool and it will remain as-is, but mix it right after taking the granola out of the oven and it will completely melt and disappear, giving the granola an even golden color and a light chocolate flavor. Add some fresh banana slices or some banana chips, pour some coconut milk, and you have a great chocolate, banana and coconut breakfast granola. If you make your own variant, let me know about it!
For approximately 500 g.
- 300 g of oatmeal
- 50 g of almonds
- 50 g of squash seeds
- 50 g of sunflower seeds
- 100 g of raisins
- 200 ml of water
- Soak the raisins in the water for 1 h.
- Mix the oatmeal and the seeds in a large bowl.
- Just before the end of the soaking time, pre-heat the oven at 150 °C.
- Mix the raisins with the oatmeal and the seeds, one tablespoon at a time to ensure the water is well spread.
- Spread the unbaked granola on a baking tray, make the layer uniform.
- Bake the granola 1 hour, mixing it every 15 minutes to ensure it’s baked evenly.
- Let the granola cool down out of the oven.
- Store it in jars.
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