Homemade nutty granola

This is a recipe I make almost every week. For my morning breakfast bowl with coconut yogurt, fruit and milk or to have it as a snack. It is delicious, crunchy and super healthy.

You can swap the cereals, nuts and seeds with the ones that you have available or you like. You can also use the sweetener of your choice depending on your diet and what you have available.

INGREDIENTS

2 cups of nuts (I normally use almonds and walnuts)

1 cup of seeds (I normally use sunflower, pepitas and sesame)

½ cup flax meal

1 cup of shredded coconut

1 cup of cereal (I normally use millet, amaranth or buckwheat)

Optional with gluten: 1 cup of rolled oats

1 tbsp melted coconut oil

1-2 tbsp of sweetener of your choice (I normally use rice syrup or maple)

1 tsp cinamon

METHOD

1. Turn on the oven on 170 degrees and prepare a tray with baking paper.

2. In a bowl, mix all the dry ingredients together. The nuts can be chopped. Add the liquid ingredients and mix it well, making sure that all the ingredients are covered with coconut oil and the sweetener chosen.

3. Place the granola mix on the tray and bake for 15-20 minutes or until it is slightly toasted and golden.

4. Once ready, let it cool down and store in a sealed container.

5. I recommend consuming the granola in the next 2 weeks.

NOTES

Letting cool it down is a VERY important step, it helps with the crunchy finish!

If you like sweet with savoury, try to add it as a topping to your salads on toasts in the morning

You can add spices such as ginger, turmeric, cardamon or curry and make a delicious and crunchy dukkah.