Nutty Oven Roasted Granola
It has been a while since I made granola at home. After moving back to Denmark I thought there were endless yummy possibilities in the supermarkets. In general, Denmark does a lot of good stuff for the quality of food. Nevertheless, when you buy granola – or any other pre-made meal/food – it is with certainty that it is processed and contains preservatives. The only way you really know what is in your food is by making it yourself.
Choose quality ingredients for your granola!
In general I have been wanting to cut down on preservatives, added sugar, and all sorts of E-ingredients. Creating your own breakfast topping seemed like a solid way to continue the effort. This mix can be used on top of yogurt, skyr, kefir, A38, and/or any porridge or smoothie bowl you are creating. It also goes really well on top of an afternoon snack.
- 4 dl mixed oats (you can use any oats, I used regular old fashion and rye grain)
- 2 tbsp chia seeds
- 4 tbsp sunflower seeds
- 3 tbsp pumpkin seeds
- 1 dl almonds
- 1/2 dl coconut flour
- 1 tsp cinnamon
- 4 pitted dates
- 2 tbsp honey
- 2 tbsp coconut oil
- Turn on your oven to 160° Celcius
- Mix oats, seeds, coconut, and cinnamon in a bowl
- Chop almonds and dates and add to the bowl
- Lay out a baking pan covered with baking paper
- Using your hands mix in honey and coconut oil in the bowl, and spread the mixture out on the baking pan
- Once the oven is ready place the baking pan in the lower section of it, and let it roast for 10-12 minutes
- Using a spoon “turn” the granola during the roasting, and keep and eye on it as suddenly it can get burned
- After roasted, let everything cool off prior to pouring into an air tight jar or glass
This recipe was approved by Nicolai before I shared it with you guys. It is never smart to share anything that has not been properly tested by not-biased-people 😉