This is a less sweet evolution of our cranberry granola, and we eat it every morning with yogurt and fresh berries (grapes in winter and strawberries or blueberries in summer).
Ingredients
Yields 500 g
- 300 g of oats
- 3 g of fine salt
- 5 g of ground cinnamon
- 80 g of coconut oilmelted
- 20 g of maple syrup
- 20 g of chicory syrup
- 6–8 dried dates
You will need
- oven
- baking tray
Directions
- Preheat oven to 180 °C. Line a baking sheet with parchment paper.
- Melt
80 g of coconut oil and let it cool a bit. - In a large bowl, combine
300 g of oats ,3 g of salt , and5 g of cinnamon . Mix everything. - Pour in the coconut oil,
20 g of maple syrup , and20 g of chicory syrup . Mix well, until every oat is lightly coated. - Evenly distribute the granola on the baking sheet using a silicone spatula or a large spoon.
- Bake for 8 minutes, stir, bake for another
5–8 minutes, until golden but not dark. - Let the granola cool completely.
- Cut the dates into small pieces, and mix with the granola.
Notes & tips
Store the granola in an airtight container at room temperature for up to two weeks.
If you can't find chicory syrup, use more maple syrup instead.