Crunchy granola for breakfast

On Sundays, I’d like to prepare for the new week. It’s easier to make healthy choices when you’re busy or when you have to hurry in the morning. Baking fresh granola has become a routine on Sunday mornings. It allows me to have a quick, delicious and balanced breakfast on weekdays. Super easy and with less additives or sugars than the ones in store. Read along for the recipe, including some serving tips!

Ingredients:

• 300g oats
• 30g pecans
• 30g walnuts
• 30g almond flakes
• 40g pumpkin seeds
• 35g cranberries
• 1tsp cinnamon
• 1tsp vanilla
• 6tbsp melted coconut oil
• 4tbsp honey

Recipe:

• Preheat the oven on 150°C.
• Add the oats, pecans, walnuts, almond flakes, pumpkin seeds and cinnamon to a big bowl and stir everything together.
• Add in the vanilla and stir again.
• Melt 3tbsp of coconut oil in the microwave for 1 minute. This will result in 6tbsp melted coconut oil. Add it to the mixture and stir again.
• Add the honey and stir again.
• Cover a baking tray with parchment paper and pour the mixture onto the baking tray. It’s important that all the seeds are well spread, otherwise they won’t bake evenly. I always use 2 baking trays to make sure the granola can bake well and becomes very crunchy.
• Put the baking tray in the preheated oven for 25 minutes.
• Take the granola out of the oven after 25 minutes and let it cool down.
• Add in the cranberries as a finishing touch. It’s important to add them after the baking process, otherwise they will become very hard.
• Save in a closed box in a dry place.

Serving tips for a balanced breakfast:
• 40g granola (=4tbsp) with milk of choice (cow milk, soya milk, rice milk, almond milk…)
• Greek yogurt with 30g granola (=3tbsp)
• Fruit salad with yogurt and some granola as a topping.

Enjoy a very good morning!

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