When I made homemade granola for the first time, I put literally EVERYTHING I had into it.
However, for a delicious granola, EVERYTHING is not necessary.
I experimented a bit with the ratios and ingredients which turned out great success!
It’s just right amount for that big pan that fits in your oven.
Ingredients and preparation steps
- 200 g of flakes – gluten-free oats or buckwheat
- 50 g of sunflower seeds
- 150 g of nuts – I used 75 g almonds and 75 g hazelnuts this time
- 1 teaspoon of Ceylon cinnamon powder
- teaspoon of ginger powder
- 2 tablespoons of hazelnut butter or almond butter – this time I used hazelnut butter
- 6 tablespoons of honey or maple syrup – this time I used maple syrup
- 2 tablespoons of coconut oil
Preheat the oven to 150°C.
Line the pan with baking sheet.
Add flakes, sunflower seeds, cinnamon and ginger to the bowl.
Chop the nuts, then add them to the bowl with the other ingredients and mix everything.
Heat the butter, maple syrup and coconut oil over a low heat and stir until everything is combined. Be careful not to boil.
Add the butter mixture to the bowl with other ingredients.
Mix everything well until the mixture becomes sticky then spread it on baking sheet and bake for about 20 minutes, depending on the strength of your oven.
If you don’t like larger pieces of granola, stir the granola with a wooden spoon during baking.
Serve with homemade kefir and enjoy a homemade breakfast!
Keep the granola in a closed jar or can for up to a few weeks, but I don’t think THIS granola will last until the third day 🙂
Especially if you have more fans of homemade granola in your family 🙂
