Granola is a great invention don’t you think?! Someone decided to toast some oats with some sweetener and it creates a very delicious thing… then of course we, the healthy junkies, add seeds and nuts and use a more natural sweetener, creating the best granolas ever. So crunchy and sweet in a perfect way, granola is a great addition to many breakfast options. It’s very versatile as it goes well with yogurt, smoothie bowls, as a toping for porridge too and it always adds a je ne sais quoi making breakfast a lot more delicious. This recipe is very simple and I describe below 2 different methods to make it, so you can choose what ever is more convenient for you. Personally I prefer to make my granola with a frying pan as I find it quicker but also I’m the kind of person that easily forgets what I have in the oven ending up to burn everything so, using a frying pan keeps me on the spot avoiding me to wonder and end up burning the granola. But if you feel like stir-frying involves too much stirring then the oven is your best option. I use hazelnuts on this recipe as it’s one of my favourite nuts for granola but you can replace for any other nut you prefer.
Ingredients
- 300g (3cups) Jumbo Oats
- 120g (1cup) Hazelnuts
- 60g (1/3cup) Pumpkin seeds
- 80g (1/3cup) Coconut oil
- 80g (1/3cup) Agave syrup
- 1tsp Ginger powder
- Pinch of salt
Method
Frying Pan
- Roughly chop the hazelnuts and the pumpkin seeds.
- In a frying pan over medium heat, stir-fry the oats and the hazelnuts for around 5-7 minutes, stirring regularly.
- Add the coconut oil, agave syrup, pumpkin seeds and ginger powder, stir-frying for another 5 to 7 minutes over medium heat till the granola gets golden.
- Let it cool down completely so it turns nice and crunchy.
Oven
- Roughly chop the hazelnuts and the pumpkin seeds.
- Melt the coconut oil, maple syrup and date syrup in a pan over a gentle heat.
- Mix and stir well everything together.
- Roast the granola in a preheated oven at 125 degrees Celsius for 35-40 minutes, stirring every 10 minutes so the granola cooks evenly. It should be golden brown by the end of the cooking time.
- Let it cool down completely so it turns nice and crunchy.
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