Morning crunch granola
This is the third iteration of our family granola recipe, improved upon the Cranberry granola and Not-so-sweet date granola. It has a lot of nuts and dried fruits, not just dates, still not too sweet, and is more crispy than ever.
We eat it every morning with yogurt, bananas, and fresh berries (grapes in winter and strawberries or blueberries in summer, or whatever looks good and not too expensive).
Keywords: muesli
Ingredients
Yields 500 g
- 60 g of coconut oil
- 30 g of maple syrup
- 3 g of fine salt
- 2 g of ground cinnamon
- 300 g of oats
- nuts and dried fruits
You will need
- oven
- baking tray
Directions
- Preheat oven toĀ 180āÆĖC. Line aĀ baking sheet with parchmentĀ paper.
- InĀ aĀ small saucepan, put
60 g of coconut oil ,30 g of maple syrup ,3 g of salt , andĀ2 g of cinnamon . - Place onĀ medium heat, andĀ stir until theĀ coconut oil isĀ melted.
- InĀ aĀ large bowl, combineĀ
300 g of oats , andĀ theĀ coconut oil mixture. Mix well, until every oat isĀ lightlyĀ coated. - Coarsely chop theĀ nuts, andĀ add them toĀ theĀ oats. MixĀ again.
- Evenly distribute theĀ granola onĀ theĀ baking sheet using aĀ silicone spatula orĀ aĀ largeĀ spoon.
- Bake forĀ 10Ā minutes, stir, andĀ bake forĀ another 10Ā minutes orĀ more, until light-golden andĀ aĀ bit crispy but notĀ dark.
- Let theĀ granola cool completely.
- Cut theĀ dried fruits into small pieces, andĀ mix them with theĀ granola.
Notes & tips
You can make this granola with your favorite nuts and dried fruits. Our favorites are almonds, pecans, Brazilian nuts, dates, and dark dried apricots.
Store the granola in an airtight container at room temperature for up to two weeks.
