Granolas are becoming increasingly popular and seem to be overtaking muesli in the cereal aisle. The downside is that they are also very expensive, especially if you are aiming for an organic/homemade type of granola. So I thought, why not make one myself? It turned out super easy, and since you choose the ingredients, you choose the flavor you like. It’s easy to store and goes well with yogurt, milk, fruit and could be vegan.
- 20 grams pecan nuts
- 180 grams oats
- 30 grams Flaked almonds
- 113.56 liters pumpkin seeds
- 10 grams Linseed
- 80 grams Maple syrup
- 1 tbsp coconut oil
- ½ teaspoon Vanilla extract
- Pinch of salt
- ½ teaspoon Cinnamon
- 20 grams Dried cranberries
- 75.71 liters dried mango
Preheat the oven to 150°C or 300°F.
Roughly chop the pecans. I usually cut each pecan half into 4 pieces.
In a large bowl, combine rolled oats, slivered almonds, pumpkin seeds, flax seeds and chopped pecans. Add the maple syrup, coconut oil, vanilla extract, a pinch of salt, cinnamon and mix well making sure all the dry ingredients are covered.
Place a sheet of parchment paper on a baking sheet and spread the mixture evenly. Bake for 20-25 minutes until lightly golden.
Remove from the oven, add the chopped dried mangoes and the cranberries. Allow to cool completely before breaking into small pieces. Store it in an airtight container to keep it crisp and crispy.
Note: You can add or replace seeds, nuts and dried fruits with your favorites in the same proportions.