Tuesday, 5 May 2015

Granola With Oats, Nuts & Seeds

Lately I have been trying to find different types of breakfasts to make my everyday easier is this hectic period of exams and tests. I got to admit that it´s a struggle to get up in the morning, knowing that school is waiting for me. And for this reason, I think I have found the one thing that motivates me to get up in the morning. And that is, ladies and gents, granola! It´s so handy and very practical taking in consideration that you can basically make you´re breakfast for two months ahead. Just store it in an airtight large jar, and you´re good to go. I absolutely love the crunchy, sweet mix of nuts, seeds and grains. It´s perfect on top of almond milk or yoghourt. You could even have some on top of a bowl of smoothie! 

Granola With Oats, Nuts & Seeds

1 cup almonds
1/2 cup hazel nuts
3 cups gluten-free oats
1/2 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup flax seeds
5 tbsps coconut oil
3 tbsps agave syrup
1 tbsp ground cinnamon

Preheat the oven to 200°C / 400°F. In a food processor, add the almonds and hazel nuts and pulse till there are bits of finely chopped nuts and bits of more roughly chopped nuts. Pour this into a large bowl and add all of the dry ingredients except the cinnamon. Warm up the coconut oil on low heat in a casserole and add the agave syrup and the cinnamon. Pour this over the bowl of dry ingredients and give it a stir. Pour the un-cooked granola onto a large baking tin and place it into the oven. In total you are supposed to have it in the oven for about 20 minutes, but make sure to stir it every 5 minutes or so, to make sure that every bit is crunchy. Once it´s done, let it cool for an hour before you pour it into an airtight large jar. 

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