2. February 2019

I like granola, don’t get me wrong. But it is not my FAVORITE thing to eat for breakfast. I like lunch left-overs for breakfast. Sorry not sorry.

But on the other hand I live with someone who is granola monster. His name is Klemen and he is crazy about it. Every-time he is preparing homemade granola he uses coconut oil. But since I am oil-free lately I experimented and came up with this oil-free crunchy granola.

It is really good and simple granola recipe! And unlike a lot of granola recipes out there - it also doesn’t include tons of honey or maple syrup. It is naturally sweetened.

Hope you make it and enjoy in the flavors!

PS.: If you wonder how to eat it here are some suggestions: Straight out of jar, on yogurt, sprinkled over smoothies, for cake topping …

it would be great if you have

For granola

1/4 cup 60 g
tahini
1
blended (or finely mashed) banana
1/2 cup 60 g
hazelnuts (roughly chopped)
1/2 cup 70 g
pumpkin seeds
1/2 cup 30 g
coconut
2 cups 200 g
oats
1/2 tsp 1/2 tsp
salt
2 tsp 2 tsp
cinnamon
pinch
nutmeg

roll up your sleeves

  • 1. 

    Prepare the mixture

    Combine all the ingredients together in a bowl. Spread evenly on a baking tray lined with parchment paper.

  • 2. 

    Bake

    Bake for about 20 minutes on 160°C | 350°F, mixing half-way trough.

  • 3. 

    Almost there!

    Let the granola cool down and enjoy right away or store in a jar.

wise-ass corner

You can also substitute hazelnuts with some different nuts.

I really didn’t want to add any sweetener. But you can add honey/maple syrup if you want (about 2 tablespoons).

When granola is baked you can add dried fruits to it too (plums, raisins, apricots …).

I make my own tahini. I roast the sesame seeds and them blend them in food processor until they turn out into nice glossy tahini.

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Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread