This granola is a great replacement for the usually very sweet, sugar-loaded cereals you will have for breakfast. Not only doesn't it contain any sugar at all, it makes and keeps you full until lunch and is a really healthy snack too. Homemade granola could be aswell a great gift idea for friends and family.
My favourite way to enjoy granola is with a thick yoghurt such as Kefir or Greek yoghurt, fresh fruits and berries. It works very well too as a topping for simple ice cream or sorbet, porridge, smoothie bowls and milkshakes. Every grain, dried fruit, nut or spice can be used to make a granola, just use simply what you can find in your cupboard and what you like best. Here I will show you my preferred granola.
For a big batch (around 400-500g) you will need:
2 big handfuls of oats (or glutenfree oats if you want to have it fully glutenfree)
2 big handfuls of puffed rice
1 big handful of almonds
1 big handful of sunflower seeds
3 tbsp linseeds
2 tbsp dried cranberries
3 tbsp coconut oil (or 150g liquid coconut oil)
2 tsp ground cinnamon
2 tsp raw cocoa powder
100g honey, maple syrup or date syrup
Preheat the oven to 180°C. Chop up roughly the almonds, pour them into a big bowl with the oats, puffed rice, sunflower seeds and linseeds. Put the coconut oil into a pan and under low heat let it melt together with the cinnamon, cocoa powder and the syrup. When everything is well combined, make a taste test, maybe you want to add more cinnamon or sweetener. Pour the liquid over the dry ingredients and mix it. Everything should be well coated with the liquid and slightly moist.
Then pour the whole mixture on a tray with parchment paper and bake the granola in the oven for 25 minutes, stirring it every 8 minutes.
It is finished when everything has an even dark brown colour and it is not too moist anymore - best way to find this out is by trying one almond and see if it is crunchy enough. Take it out of the oven, let it cool down slightly, mix in the dried cranberries and then the granola is ready to use.
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