Granola

Granola

Baked granola with rolled oats, nuts, seeds, and maple syrup — crunchy and lightly sweet.

55 minEasyBreakfastVegetarian

This baked granola combines hearty rolled oats, mixed nuts, pumpkin and sunflower seeds with maple syrup and cinnamon. The result is a crunchy, lightly sweet breakfast base that keeps for up to two weeks.

Instructions

  1. 1

    Preheat the oven to 150 °C. Line a baking sheet with parchment paper or a silicone baking mat.

  2. 2

    Add almonds, pecans, pumpkin and sunflower seeds, rolled oats, cinnamon, and salt (if using) to the Vitamix container in the order listed and secure the lid.

  3. 3

    Select speed 6. Pulse 3–4 times until the desired chunkiness is reached.

  4. 4

    Transfer the mixture to a large bowl and pour the melted coconut oil, vanilla extract, and maple syrup over it. Mix thoroughly until the granola is evenly coated.

  5. 5

    Spread the mixture flat on the prepared baking sheet and bake in the oven for 25 minutes. The granola should be golden brown and feel slightly dry.

  6. 6

    Let cool and set on the sheet at room temperature for another 25 minutes.

  7. 7

    Break into clusters and add the dried cranberries before serving.

Chef's Note

Store the granola in an airtight container in a cool, dry place for up to two weeks. Use your favorite combination of nuts and seeds, or add coconut flakes or dark chocolate chips after baking.

Nutrition per 100 g

Energy 500 kcal2093 kJ
Fat 33.3 g
of which saturated fat 13.3 g
Carbohydrates 43.3 g
of which sugars 16.7 g
of which added sugars 4.0 g
Protein 10.0 g
Salt 0.13 g
Fiber 6.7 g
Cholesterol 0.0 mg

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.