Cranberry Granola With Almond And Pumpkin Seeds

In America, people are divided into four groups: those who eat cornflakes for the breakfast, those who eat sandwiches and eggs, those who eat healthy granola with yoghurt or a smoothie, and those who just skip the breakfast, haha.

I love this recipe for its simplicity, beauty and healthiness. Oatmeal and nuts need only a little drying in the oven, and the amount of sugar or syrup depends only on your preferences.

It seems to me that there is enough sweetness in my recipe, so my advice to a sweet tooth – get a bigger spoon, because it will be very difficult to stop. This combination of nuts and seeds seemed the most delicious to me, but you can always experiment, right?

Ready? Set? Let’s go cooking!

We will need:

2 cups (1 cup-250 ml) of whole oats + 1 cup of oats to be ground

1/2 cup of brown sugar

1/4 cup of agave syrup

3/4 cup of unroasted almonds

2 tbsp. of pumpkin seeds

4 tbsp. of dried cranberries

1 tbsp. of coconut oil (can be replaced with vegetable)

Preheat the oven to 120C / 250F.

Grind 1 cup of oats together with the almonds in a blender, then mix with 2 other cups.

Separately, mix the coconut oil, sugar, and syrup. Pour the result on the oats and nuts. Add the pumpkin seeds.

Line the baking sheet with baking paper, and distribute the composition there.

Bake at low temperature for 20 minutes, stirring occasionally. Turn it off, take the granola out and let it cool down. It will solidify and become dry and crispy outside. Add the cranberries. Stir. Done!

Serve this granola with milk or orange juice.

This granola is best stored in an airtight container.

Bon appetit!