Hey lovelies ♥
After sharing my favorite rawnola recipes with you and summer is officially over next week I thought it’s time to make some crunchy baked muesli 🙂
This granola tastes amazing with some homemade almond milk or as a topping on smoothie bowls or nicecream (vegan icecream from frozen bananas).
- 50g shredded coconut
- 80g sesame seeds
- 30g mixed seeds (pumpkin & sunflower)
- 30g chia seeds
- 20g hemp seeds
- 100g oats or buckwheat flakes
- 20g puffed amaranth
- 2 tbsp goji berries
- 30g crushed almonds
- 50g chopped dates
- 150g maple syrup
- 100g water (about 1/2 cup)
- 1 tbsp cinnamon
- 1 tsp vanilla
- 2 tbsp cacao / carob
- 1 tbsp melted coconut oil (optional)
I order almost all the ingredients for the granola online from KORO DROGERIE. It’s an online shop where you can buy dried fruit, nuts, grains and now even fresh produce like mangos and sweet potatoes in bulk. You can save 5% with my code JIL. Oh – they have clif bars and more vegan snacks as well 🙂
Preheat the oven to 150°C.
Mix all the dry ingredients in a bowl. Heat the wet ingredients in a little pot or saucepan for about 2 min. If you do not want to use coconut oil you can totally skip it. Pour over the dry ingredients and mix everything together.
Line a baking try with parchment paper and spread the mix evenly. Bake for about 25 min or until golden brown. You can stir it once or twice while baking to get a more crumbly granola.
Remove from the oven and allow it to cool down completely before putting it into an airtight container. I use mason jars (http://amzn.to/2d8nwKi).
If you don’t like goji berries or any other of the ingredients I listed you can switch it up with raisins, dried cherries, cacao nibs, walnuts – the options are endless 🙂
I really hope you enjoy this recipe – let me know when you tried it out and tag me in your posts on IG 🙂
xx J ♥