I just love a good granola for breakfast! You as well?
If your answer is also YES, then I have a super simple recipe for you here. And it is definitely enough so you always can keep some of it in stock. Perfect right?
Because such a crunchy muesli (that’s actually it) is super easy to make and is perfect for your pantry.
But what is the difference between muesli and granola?
Quite simply, muesli is just mixed oats (without maple syrup and coconut fat) and granola is baked. The word comes from American English, it also conveniently means crunchy muesli.
For a perfect start to the day, I love to eat my granola in the morning with some plain yoghurt and some fruit. To keep it easy, mostly it’s just some berries. And I always eat it right away with some coffee.
In order for the granola to last, it is super important to work cleanly and that the crunchy muesli has cooled down completely before it is sealed airtight in your storage jars. Otherwise the condensed water will make the crunchy muesli go mouldy.
But if it has cooled down completely, it should last a good 4 weeks. But only if it hasn’t already been eaten straight away! 🙂
And it’s super versatile. You can also take it on top of a quick quark/joguhrt dessert as a crispy topping… Yummy! It is also a great gift idea to dear friends! Like for Christmas as a small homemade gift. Simply place it in a glass jar and add a beautiful ribbon around it, and you have a beautiful homemade present!
What do I need for a granola?
All you need for this is:
- Oatmeal – I always use a mix. Because the coarse ones simply have more crispiness.
- Favorite nuts like hazelnuts, walnuts or almonds
- maple syrup
- coconut fat
- spelt pops
- sugar free cornflakes
- coconut fat
- dates or raisins
The preparation is really super easy. Simply mix all the ingredients together and pour over the melted fat and sirup, mix and bake. Ok, that was the short form.
But it’s really super easy!
But you should make sure that you use the largest mixing bowl you have. It’s a pretty big amount that comes out! I’ve already taken my biggest pot for this – it also worked great 😉
Oh one more thing! In order for the crunchy muesli does not burn, it is essential to switch the baking trays after 10 minutes of baking. Otherwise it will turn dark.
Enjoy the meal!
All the best,
If you are still interested in more baking recipes, then have a look here.
Prep time:10 minutes
Rest time:5 minutes
Baking time:20 minutes
Total time:35 minutes
|200 g||walnuts or hazelnuts|
|150 g||coconut fat|
|500 g||spelt flakes, large ones if you can|
|200 g||puffed spelt flakes|
|300 g||rolled oats, tender|
|100 g||of seeds such as chia, flaxseed|
|50 g||pumpkin seeds or sunflower seeds|
|200||grams of dates|
|100 g||unsweetened cornflakes|
|150 ml||maple syrup|
|1||large pinch of salt|
- baking tray
- baking paper
- big bowl
Steps of preparation
- Roughly chop the walnuts and dates
- Preheat the oven to 160°C and line 2 baking trays with baking paper.In a small saucepan, melt the maple syrup and coconut oil over a low heat. Add cinnamon and salt
- In a large bowl, mix all the oats and seeds together.
- When the coconut oil has melted, pour the mixture over the flakes and mix together briskly, spreading onto the 2 prepared baking sheets.
- Place the baking trays in the oven on the bottom 2 rails and after 10 minutes swap the baking trays over with each other from top to bottom.
- Bake again for 10 minutes
- Remove from oven and allow to cool completely
- Place in resealable container.
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
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