My Homemade Granola
Whether as an addition to my morning smoothie bowl or as an afternoon snack, granola is a must have in my pantry. I still struggle to understand as to why anyone would buy store bought granola when making a homemade one is so easy and can be much healthier. To be honest, I never make the same batch of granola, simply because I like throwing in whatever I have at the moment. Of course, I always stick to the main ingredient groups: oats, nuts and seeds, sweetener, dried fruit, oil or nut butter, and spices. Today I've come up with this variation. What's your favorite granola recipe? Share your creations on Instagram with the hashtag #nutritiousplants.
MY HOMEMADE GRANOLA
VEGAN, SUGAR-FREE, GLUTEN-FREE
YIELD: fills up a 750ml jar
1 cup of gluten-free rolled oats
1/2 cup of cashews
2 tbsp of cacao nibs
1 tbsp of pumpkin seeds
1 tbsp of chia seeds
1 tbsp of ground flaxseed
2 tbsp of date sugar (see note)
1/2 tsp of cinnamon
1/4 tsp of salt
1 tbsp of tahini
1 tsp of coconut oil (see note)
1/3 cup of chopped unsweetened dried fruit (dates for example)
1 tbsp of goji berries
1 tbsp of coconut flakes
NOTE: You can swap date sugar for maple syrup or any sweetener of your choice. Alternatively, use more dried fruit and leave out the sweetener. If you avoid consuming oil, you can swap the coconut oil for an additional teaspoon of tahini or just leave it out.
Combine everything but the goji berries and coconut flakes in a mixing bowl.
Go in with your hands and mix everything well together. Make sure the whole mixture gets kissed by the coconut oil and tahini. We want crispy granola!
Evenly spread the granola over a baking tray covered with parchment paper.
Bake at 160ºC / 320ºF for 10 minutes.
Take the granola out of the oven. Add in the goji berries and coconut flakes and give it a good mix.
Let it cool down and crisp up.
Top onto your smoothie bowl, ice cream or enjoy on its own.