I’ve always loved eating oatmeal or muesli for breakfast. But believe it or not, the first time I ever tried granola was only a few weeks ago. I absolutely loved it, but then I read the ingredients and realized why I’ve read so many times that it’s unhealthy. So, I decided to try and make my own. I mean, how hard can it be? As it turned out: not hard at all.
You will need
- 150g/5.2 oz rolled oats
- 50g/1.7 oz puffed rice
- 50g/1.7 oz corn flakes
- 100g/3.5 oz raw hazelnut, coarsely ground
- 4-5 tbsp flax seed
- 1-2 tbsp cocoa
- Cinamon to taste
- 3 full tbsp honey/maple or agave syrup
- 2 tbsp melted coconut oil
How to make
Preheat the oven to 165°C (330°F).
Mix all dry ingredients in a large bowl. Add honey and coconut oil and mix until everything combines. You’ll get a mass that sticks together nicely.
Spread it evenly onto a tray lined with parchment paper. Bake in the preheated oven for about 30-40 minutes, but stir every 10 minutes so that it gets baked evenly.
Tips and tricks
- From this amount, I was able to fill two large jars and I even had some granola left.
- Like all recipes I post, this one is also prone to changes and experimentation, and there’s hardly a chance you’ll mess up anything. Add dried fruits, coconut flakes, other grains, nuts, and spices. Omit some of the stuff I used. Feel free to play and adapt it to your own taste.
- I suppose you already have your favorite way of eating granola. But if I may suggest mixing it with greek yogurt and raspberries. That’s also the combination I used for these photos… And for my breakfast after the shoot. 🙂