Chef's notes

This is your basic granola. Then serve it with fresh fruit and a selection of dried fruit of your choice in full-fat yoghurt or (almond) milk.

Details

  • ⏲️ Prep time: 5
  • 🍳 Cook time: 35
  • 🍽️ Servings: 10

Ingredients

  • 125 grams mixed nut mix (unsalted)
  • 100 grams whole oat flakes (gluten free for gluten allergy)
  • 50 grams of pumpkin seeds, unroasted
  • 35 grams of sunflower seeds
  • 35 grams of coconut flakes
  • 35 grams of whole wheat sesame seeds
  • 30 grams of almond shavings
  • 30 grams of cocoa nibs
  • 25 grams linseeds, finely ground
  • 2 teaspoons of cinnamon
  • 1/8 teaspoon of nutmeg
  • a pinch of sea or pink Himalayan salt
  • 100 milliliters of maple syrup
  • 30 grams of coconut oil
  • 3/4 teaspoon vanilla powder

Directions

  1. Preheat the oven to 150 degrees and place a sheet of baking paper on a large baking tray.
  2. Place the mixed nuts in a food processor and pulse briefly to coarsely chop the nuts.
  3. Put them in a large bowl and add the rolled oats and all other ingredients except the maple syrup, coconut oil and vanilla powder.
  4. Stir together well.
  5. Place the coconut oil in a heat-resistant dish in the preheating oven to melt.
  6. When the coconut oil has melted, add the maple syrup and vanilla powder and stir well.
  7. Then pour it over the other ingredients and stir well, so that every nut and flake is wet.
  8. You shovel this on the baking paper in a thin even layer.
  9. Bake the granola for about 30-35 minutes until golden brown and crispy (it only gets really crispy when it cools down). Stir the granola every 10 minutes. This is very important, otherwise it will burn.