Granola with Vanilla and Cinnamon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g oat flakes, crunchy
- 50 g sunflower seeds
- 50 g pumpkin seeds, alternatively lettuce and stone mix
- 50 g buckwheat
- 50 g almond (s)
- 30 g coconut oil
- 1 vanilla pod (s)
- 1 teaspoon, leveled vanilla powder
- 1 teaspoon, leveled cinnamon powder
- 50 g chocolate, chopped, white or dark, as desired
Print Recipe
Pin Recipe Instructions
- Melt the coconut oil in a small saucepan over low heat. Scrape out the vanilla pod. Add the vanilla pulp, pod, vanilla and cinnamon powder to the oil, stir and let stand on the switched off stove.
- Preheat the oven to 150 ° C top / bottom heat. Cover the baking sheet with baking paper.
- Roughly chop the almonds and mix in a bowl with the oatmeal and the remaining ingredients. Pour the oil mixture over it and stir quickly so that all ingredients are slightly moist.
- Spread the granola evenly on the tray and bake in the oven on the middle rack for about 25 minutes, turning 2 - 3 times. The granola should be fragrant and not too dark.
- Place the tray on an oven rack and let it cool down. Remove the remains of the vanilla pod.
- If you want a bit of sweetness, mix in 50 g of chopped chocolate, white or dark.
- Pour the granola into a glass and close it.
- Goes well with yogurt garnished with fruit.
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