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 🙂

INGREDIENTS:

• Millet Grains
• Oat Flakes
• Qinoa Flakes
• Flaxseed
• Chia Seeds
• Coconut Shreeds (coconut chips might get burned)
• Flaked Almonds
• Cinnamon
• Coconut Oil

METHOD:

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.

TO SERVE:

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 !