Nothing beats the smell of granola baking in the oven. Granola is love. Once you get infected with granola addiction, there’s no cure. I recently infected my sister when I gifted her a jar of my homemade crunchy granola. She took it home and messaged me the next day saying “Lau, dein Granola ist so geil”, which could be translated as “Lau (my nickname), granola is the bomb!” and then she said she was already afraid that it was going to be empty soon. I sent her my recipe and she has been remaking her own granola variations inspired by this original recipe! I hope today I will infect you, too… 🙂
My granola basics
Whenever I make a fresh batch, these 5 ingredients are an absolute MUST:
- Rolled oats
- Coconut oil
- Apple butter (to substitute part of the coconut oil)
- Mulberries (trust me here)
- nuts and seeds
For the nuts and seeds, I usually go for sunflower seeds and almonds but I also love walnuts, pecan nuts, and hazelnuts. Using this base recipe, you could replace part of the almonds with another type of nut and add some cacao powder for a “Nutella” variation. Or you could add coconut flakes, nut butter, or cornflakes. When it comes to creating your unique type of granola, your creativity is your only limit!
As a sweetener, I chose maple syrup this time but you could also go for coconut blossom syrup, agave syrup, rice syrup, or any other type of liquid sugar replacement. This recipe is even gluten-free if you use gluten-free oats!
Mulberries are another ingredient I need to address more in detail. Do you know what’s better than sweet mulberries? Sweet, CRUNCHY mulberries. And the easiest way to make them crunchy is to bake them in the oven together with a bunch of other delicious ingredients. Of course, you could replace mulberries with dates, raisins, or another type of dried fruit. But do you really want to miss out on the epic crunch here? I don’t think so!
How to eat granola
The options are limitless. My favourite ways are:
- Pure – as a snack
- On top of smoothie bowls – especially on acai bowls!
- As a topping on nicecream
- Paired with dairy-free yogurt and fresh fruit
- In the form of cereal, with plant-based milk and banana slices
The preparation time is as little as 5 minutes if you have all ingredients at hand. All you have to do is place all ingredients in a bowl, stir well, and transfer the mixture to a baking tray. I promise it’s worth the effort! I used to eat store-bought granola only and back in those times, I thought it was the tastiest thing ever! Now that I’m so used to homemade granola, I can’t go back…
I hope you love this recipe and I can’t wait to see what variations you come up with!
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@LAURAFRUITFAIRY + #HEALTHYFAIRYFOOD
Crunchy Granola - Basic Recipe
- 300 g rolled oats
- 2 tbsp ground flaxseed
- 100 g mulberries
- 170 g apple butter
- 60 g almonds
- 40 g sunflower seeds
- 50 g coconut oil
- 55 g maple sirup
- 2 tsp cinnamon
- Chop the almonds into medium-sized pieces. I like to have some whole almonds in my granola as well.
- Melt the coconut oil in a small pan on low heat.
- Place oats, mulberries, apple butter, almonds, sunflower seeds, maple syrup, melted coconut oil, and cinnamon in a bowl and mix well.
- Spread on a baking sheet evenly.
- Bake at 160 °C until golden, about 25 to 30 minutes, stirring halfway. The granola will get crunchier as it cools.
- Let the granola cool down before you transfer it to an air-tight container or jar. You can store it for up to 4 weeks.