Granola is such a versatile food and the best thing about it is that you can mix and match the ingredients and work with what you already have in your cupboard. Feel free to replace the pumpkin seeds with sunflower seeds, the walnuts for any other nuts you have available and just play around with the recipe.
2 Cups of rolled oats
½ Cup Flax seeds
¼ Cup pumpkin seeds
3 Tbsp. Chia seeds
1 Handful of walnuts
1 Pinch of salt
1 tsp Cinnamon
2 Tbsp.Coconut oil
1 small Banana
3 Tbsp of Agave
1 Tbsp Almond Butter
First set your oven at 180 degrees celcisus.
Step 1: Pick your base and add your extras
In a large bowl mix the 2 cups of oats with all the dry ingredients. Remember that you can always replace the flax or pumpkin seeds with any seeds you have available, there’s no rule when it comes to the extra add ins. If you fancy a more chocolaty flavor, go ahead and add in some cacao powder.
Step 2: Create the binder
A sticky and sweet binder is necessary to make granola. Melt your coconut oil in a saucepan and add the mashed banana, agave and almond butter. Gently whisk until it’s all combined. Again, you can always replace agave with maple syrup, brown rice syrup or even honey.
Step 3: Bring all together
Pour the binder into the dry ingredients and stir until it’s all combined. You need to make sure that every piece of the granola is covered.
I usually leave mine in the oven for about 10- 15 min but I suggest you keep checking on it, as all ovens are different. Once it’s done leave it to cool down for a good 10 min, this will allow it to really crisp up.
Store in an airtight container and enjoy!