Servings:
4
Prep time:
50
INGREDIENTS
- 100 g oat flakes
- 60 g barley flakes
- 60 g spelt flakes
- 40 g wheat flakes
- 40 g rye flakes
- 100 g pecan nuts
- 100 g cashew nuts
- 50 g shelled hazelnuts
- 100 g pumpkin seeds
- 50 g sunflower seeds
- 50 g hemp seeds
- 1 teaspoon of powdered cinnamon
- 100 g Medjoul dates
- 100 g sultana raisins
- 50 g coconut oil
- 50 g maple syrup
INSTRUCTIONS
- Place half of the pecan nuts, cashew nuts and hazelnuts in the food processor and, chop intermittently and briefly so as to crush them coarsely, then transfer everything into a bowl and add the flakes, raisins, seeds, dates cut into small pieces and the remaining dried fruit still whole.
- Heat the oven to 150°C. Melt the maple syrup in a saucepan over a very low heat, together with the coconut oil and cinnamon, then pour it into the bowl on the mixture. Mix well and spread in a single layer in a large baking sheet covered with baking paper and bake for about 30 minutes, stirring occasionally until it becomes crisp.
- Let it cool and store the granola in an airtight glass container until ready to use.
