Crunchy, fragrant, delicious, a perfect breakfast simply served with milk or yoghurt, or chia pudding. Or eaten as a snack or dessert.
Granola is an absolute staple in our house and whenever we get close to running out, someone issues a warning! We always have at least two kinds available: a chocolate and non chocolate one. We love having granola with chia pudding, alone with yoghurt or milk (my favorites are homemade walnut or hazelnut), or by itself as a desert.
Maybe you’ll find blueberries a surprising ingredient in this one but believe me, they are so good, adding beautiful sweetness to granola. And you probably already know how much I love blueberry/vanilla/lemon flavour combination.
I’ll repeat my basic rules to making granola and then we’ll go to the recipe.
There are endless variations to granola and which ever I made I found them all delicious. It’s such an easy task and I love that you can let go your creativity do it’s thing: play with different ingredients, find combinations you like best. Once you make it a few times, you’ll get a hang of which ingredients go well together and which are your favs…
My basic rules for granola
1. You need a base grain (I usually take rolled oats or buckwheat)
2. Then something sweet (coconut sugar, agave syrup, maple syrup, rice malt syrup, blended dates…)
3. And oil (I use coconut or extra virgin olive oil)
4. Add some salt and lemon juice to enhance the flavours
Now you can add:
– Nuts (almonds, cashews, hazelnuts, walnuts, pecans, brazil nuts…)
– Seeds (sunflower, pumpkin, sesame, chia…)
– Spices (cinnamon, ginger, vanilla…)
– Dried fruits (goji, currants, cranberries, raisins, coconut…)
It is actually much simpler than you think, and fast as well. It takes me less then an hour to prepare and bake two kinds at the same time. Preparation of each will take you around 10 minutes and the baking takes 15-30 minutes, depending on the baking temperature. So if you thought that it’s a lot of trouble, it’s not.
3 cups rolled oats
1/2 cup almonds chopped
1/2 cup dates chopped
1/2 cup sunflower seeds
2 tbsp chia seeds
2 tbsp cocoa nibs
1/2 cup sesame seeds
1/4 tsp cinnamon
1/2 tsp vanilla powder
pinch of Himalayan salt
2 tbsp coconut sugar
1/3 cup melted coconut oil
1/3 cup agave syrup
2 tbsp lemon juice
1/4 cup water
1 cup frozen blueberries
1. Preheat the oven to 125 celsius.
2. Mix all dry ingredients in a bowl
3. Then add wet ingredients mixed together separately
4. Mix it together until everything’s evenly coated. Then add blueberries and mix them in gently
5. Check for sweetness and add more syrup if needed
6. Spread on baking tray lined with parchment paper
7. Bake for about 30 minutes
8. Be careful not to burn it. Check and mix after about 15-20 minutes into baking
9. When it’s kind of dry and golden, it’s done. It will become crunchier as it cools down.
10. Take it out of the oven and let it cool down completely before storing in an airtight container. You can store it up to a month. It won’t spoil, just become softer and less fragrant.
Hope you enjoy this one and if you like what I share on my blog, you can subscribe to the updates and if you happen to try these and even take pictures tag them #deliciousandhealthybymaya on Instagram so I can find you. I would love to hear from you 🙂