Breakfast, Snacks

Hazelnut Crunchy Granola

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 Jumbo Oats
  • 120g Hazelnuts
  • 60g Pumpkin seeds
  • 80g Coconut oil
  • 80g Agave syrup
  • 1tsp Ginger powder

Method

Frying Pan

  1. Roughly chop the hazelnuts and the pumpkin seeds.
  2. In a frying pan over medium heat, stir-fry the oats and the hazelnuts for around 5-7 minutes, stirring regularly.
  3. 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.
  4. Let it cool down completely so it turns nice and crunchy.

Oven

  1. Roughly chop the hazelnuts and the pumpkin seeds.
  2. Melt the coconut oil, maple syrup and date syrup in a pan over a gentle heat.
  3. Mix and stir well everything together.
  4. 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.
  5. Let it cool down completely so it turns nice and crunchy.
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