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Homemade granola

breakfast
about 15 servings
15 mins. preparation time 25 mins in the oven

Ingredients

  • 100g pecans, coarsely chopped
  • 300g rolled oats (preferably not instant)
  • 50 g of sesame seeds
  • 50g grated coconut or coconut flakes
  • 75g pumpkin seeds
  • 1 tablespoon cinnamon
  • 3 tablespoons liquid honey
  • 3 tbsp Carbonell Olive oil (oil)
  • 200 g cranberries, raisins or currants (or a mix)
  • 50 g dried apricots, chopped

Preparation

  1. Heat the oven to 170 ° C. Mix the pecans, oats, sesame seeds, coconut, pumpkin seeds and cinnamon in a large bowl. Stir in the honey and the Carbonell Olive oil. Spread the mixture on a lined baking sheet. Toast the granola for about 25 mins. until golden and crisp. Stir halfway. Remove the baking sheet from the oven and let it cool completely on a wire rack.
  2. Mix the cranberries and apricots with the granola and store in a sealed jar. Homemade granola lasts about 2 weeks.

Tip

Replace the honey with maple syrup for a tasty caramel taste.

Nutritional value per person

  • 280 kcal
  • 6 g protein
  • 15 g fat
  • 11 g unsaturated fat
  • 4 g saturated fat
  • 28 g carbohydrates
  • 4 g fibre

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