My healthy homemade granola recipe
I’ve wanted to make my own homemade granola for some time now and this was my first attempt.
As it turned out so tasty, I wanted to share it with you to give you new ideas of how to include a wider variety of wholegrain cereals in your menu. As you can see the list of ingredients is slightly long because I wanted this granola to be full of nutrients, but it’s really simple to make!
I N G R E D I E N T S
2 jars of 1L
– 700g. oats
– 175g. quinoa flakes
– 175g. puffed millet
– 175g. chopped cashews
– 175g. chopped almonds
– 87g. shredded desiccated coconut
– 2 tablespoons flax seeds
– ½ a teaspoon Himalayan salt
– 1 teaspoon cinnamon
– 260g. coconut palm sugar
– 2 tablespoons water
– 260g. coconut oil
As an alternative to sugar and coconut oil I recommend using xylitol (sugar from birch trees with stevia) and ghee butter, respectively.
P R E P A R A T I O N
20 min. aprox.
1 | Pre-heat the oven to 120ºC.
2 | Combine the dry ingredients, except for the coconut sugar, in a large bowl.
3 | In a small saucepan, combine the coconut sugar with 2 tablespoons of water and cook at a low heat until the sugar dissolves. Stir constantly so the sugar doesn’t burn.
4 | Turn off the heat. If the coconut oil has solidified, add it to the small saucepan and stir with a spatula until it has melted.
5 | Add the sugar and oil mixture to the bowl of dry ingredients. Stir until it combines well.
6 | Spread the mixture over a large-rimmed baking tray covered with a baking sheet. Make sure to spread the mixture evenly leaving no gaps in the mixture.
7 | Cook in the oven for 45 minutes. Then, using a large spatula turn it over carefully (just like turning over a Spanish omelette!) making sure it doesn’t break too much. Cook in the oven for another 20 minutes.
8 | And that’s it! Let it cool before eating or storing it and make sure to use airtight glass containers so it lasts longer.
The combination of cereals, seeds and dry fruits in this recipe is an incredible source of nutrients. I want to share a little more information about each of them.
– Quinoa and puffed millet are full of vegetable proteins. The latter is one of the first cereals introduced to a baby’s diet and is beneficial for all ages.
– Oats, as you know, are a must in my pantry. They are rich in vitamins, minerals and fibre.
– Almonds and cashews provide us with calcium, trace elements and healthy fats among other things.
– Flax seeds (or linseeds) are a rich source of omegas, fibre and vitamin B1.
– Coconut sugar is a great alternative to white sugar.
– Coconut oil provides us with flavour as well as healthy fats.
– The shredded coconut, apart from providing a large amount of fibre, potassium and magnesium also adds flavour.
– Cinnamon is a stimulant, good for digestion and an expectorant among other things.
– Himalayan salt is incredible; it contains 84 natural elements found in our body. It is rich in minerals and trace elements such as calcium, iron, magnesium and potassium.
I like to use granola for breakfast and I combine it with yoghurt, kefir or any vegetable drinks. I also like to add fresh or dry fruits sometimes.
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