My own granola is one of the basics that I always have in my kitchen cupboard. It always holds good for a quick breakfast, so it’s the best solution for people who don’t have enough time to eat in the morning. Make it once, put in the jar and have it for a few breakfasts. The best thing about homemade granola is that you can add whatever you want and like. I am in love with millet grains and have recently discovered how delicious and crunchy the millet granola is. However, if you do not have millet grains, oats/ spelt/ rye flakes are all good alternatives, you can also mix them. You can also add quinoa or millet flakes to vary the texture. Nuts are totally must have ! Walnuts, brazil nuts, pecans, hazelnuts, cashews and almonds, put your favourite ones but firstly chop them finely. Seeds are also a good idea. Sunflower seeds, pumpkin seeds, flaxseeds or chia seeds, add what you like the most. Coconut shreds are also worth adding. Because I love the taste of coconut, I always use coconut oil to make granola not too dry but you can also use sunflower oil. Do not forget to spice yours granola, especially in autumn and winter I recommend cinnamon.
When it comes to adding dried fruits like raisins or goji berries be careful because they are expanding and getting burned easily. I recommend you do top your bowl with them as the final step of preparing your breakfast 🙂
- Millet Grains
- Oat Flakes
- Qinoa Flakes
- Chia Seeds
- Coconut Shreeds (coconut chips might get burned)
- Flaked Almonds
- Coconut Oil
Pre-heat the oven to 180 degrees celsius. Mix all the ingredients in a bowl. Line a baking tray with baking paper and spread the granola. Top granola with a little bit more cinnamon if u want to. *If you want your granola to be sweet, top it with maple syrup or honey if you are not a vegan 🙂 Bake in the oven for 35-45 minutes, stirring every 10 minutes so the granola cooks steadily – it should be golden brown by the end of the cooking time. Leave baked granola to cool and then put it into the jar and enjoy your delicious breakfast.
Undoubtedly, granola tastes the best in a bowl with a yoghurt! If you are a vegan try coconut or soya one, if you eat diary use natural or greek yoghurt. Grace your bowl with fresh, steamed or dried fruits. The best are seasonal ones !
If you prefer warm breakfast in autumn and winter as I do, you can use your granola as a toping while serving your oatmeal. The variety of textures is amazing, the fluffy porridge topped with crunchy granola, yummy !