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Ingredients (4 servings)
- 2½ oz. (½ cup) almonds
- 1½ oz. (5 tbsp) hazelnuts
- ½ cup (2 oz.) almond flour
- 1 oz. (51⁄3 tbsp) roasted unsweetened coconut chips
- 1 oz. (3 tbsp) sesame seeds
- 1 oz. (31⁄3 tbsp) sunflower seeds
- 1½ oz. (51⁄3 tbsp) pumpkin seeds
- 2 tsp ground cardamom (green)
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- ¼ cup water
Serving
- 2 cups (13 oz.) Greek yogurt (4% fat) or coconut yoghurt
- 2 oz. (71⁄3 tbsp) fresh raspberries
Instructions
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Preheat the oven to 300°F (150°C).
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Roughly chop the almonds and hazelnuts.
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Mix all the dry ingredients in a bowl.
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Melt the coconut oil. Pour the water and vanilla extract into it and stir. Add the dry ingredients and mix thoroughly.
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Distribute the mixture evenly onto a baking sheet lined with parchment paper. Heat in the oven for about 30 minutes.
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Stir the mixture approximately every ten minutes to ensure that the granola doesn’t burn. Monitor closely during the last 5 minutes and remove sooner from the oven, if necessary.
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Store the granola in a jar.
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Serve with full-fat yogurt, or cream, and berries.