Oven baked granola

October 1, 2020

1:15 hour

easy

6

What do you have for breakfast? Are you a sweet person or do you you prefer savory brekkie options?

I’m mainly a savoury person, even for breakfast choices. But some days I crave for something fresh, fruity and sweet, and this granola ticks all the boxes.

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Ingredients

Adjust Servings

	1 and 1/2 cups old fashion rolled oats
	1/2 cup spelt flakes (Spelt is a cereal, from the wheat family)
	1 cup raw nuts and seeds (in this case I choose almonds, hazelnuts and sunflower seeds)
	A pinch of sea salt
	2 tbsp honey
	2 tbsp shredded coconut
	1/2 tsp cinnamon
	3 tbsp Extra Virgen Olive Oil (EVOO)

Directions

1.

Prepare oven and baking tray

Preheat oven 180°C. Place a rimmed baking sheet with parchment paper.

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2.

Mix ingredients and spread on the tray

In a bowl mix all the dry ingredients except the coconut, and when all is blended, add the EVOO and honey. Spread the mixture on the baking tray with the help of a spoon or spatula to make an even layer.

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3.

Bake the granola

If your oven has fan, reduce the temperature to 160°C. Put the granola into the oven and bake until slightly golden and toasted (approximately 30 minutes depending on the oven). Turn around halfway through baking. At this moment add the shredded coconut.

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4.

Remove from oven, cool and store

Remove from the oven and let it cool. Once cooled, it will dry out and get crunchy. Now is time to break the granola and store in airtight jars.

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Notes

-Is important to make it on moderate heat to avoid to get burned and to make it crunchy.

-This granola will last for a week or 10 days in an airtight container.

-You can add dried fruits, other nuts or seeds

-You can use coconut or sunflower oil, if you prefer.

-If you like more sweetness add an extra spoon of honey or use raw sugar or maple syrup.