Granola is one of those products that can help out when there is not enough time for breakfast. At the same time, it is easy to prepare it at home, experimenting with ingredients: from green buckwheat or quinoa, with nuts or with dark chocolate? Add plain or peanut milk or favorite yogurt – and breakfast is ready!
ALMOND GRANOLA WITH CHOCOLATE
2.5 cups of oatmeal
1 cup coconut chips
1 cup raw almonds
3 tablespoons of coconut sugar
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup almond paste (add a little salt if the paste is unsalted)
1/3 cup maple syrup
1/3 cup chocolate pieces
Preheat oven to 170 degrees.
Mix the oat flakes, coconut pieces, sugar, salt, and almonds in a large bowl.
In a small skillet over medium heat, heat the coconut oil, almond paste, maple syrup (or another liquid sweetener) until a homogeneous mixture is formed. Pour dry ingredients, mix well.
Spread the mixture on baking paper evenly and bake for 20-25 minutes. Stir the granola a couple of times so that it is cooked evenly. After the granola is noticeably reddened, remove it from the oven and allow it to cool completely.
After cooling, add chopped dark chocolate and mix. If you want the chocolate to evenly cover the granola, then add it while the granola is still hot.
You can store granola in an airtight container for 2-3 weeks.
GRANOLA FROM QUINOA
3/4 cup quinoa
1/2 cup chopped pecans or any other
1/2 cup sunflower pumpkin seeds
2 teaspoons cinnamon
1/4 teaspoon sea salt
1/4 cup maple syrup
2 tablespoons of coconut oil
Preheat oven to 120 degrees. Rinse the quinoa and spread it evenly on a piece of baking paper. Leave in the oven for 15-20 minutes until the quinoa is dry.
Get quinoa and increase the temperature by 170-180 degrees.
Mix quinoa in a large bowl with pecans, seeds, cinnamon, salt, maple syrup, and coconut oil. Mix well to combine all ingredients.
Spread in a thin layer on baking paper and bake for about 20 minutes.
Take out, let cool. After complete cooling, pour into an airtight container.
CHOCOLATE GRANOLA FROM GREEN BUCKWHEAT
3 cups of oatmeal
1 cup green buckwheat
1 ½ cups coconut chips
1 cup of favorite nuts
¼ cup chia seeds
½ tsp sea salt
¼ cup of coconut sugar
1/3 cup honey or maple syrup
1/3 cup coconut oil
1 teaspoon vanilla extract
½ cup of cocoa powder
Preheat oven to 175 degrees.
In a large bowl, combine the oatmeal, buckwheat, coconut chips, chia seeds, and coconut sugar. Slice the nuts and add them to the mixture.
Melt coconut oil in a small saucepan. Add honey or maple syrup, vanilla, salt, and cocoa powder. Stir to form a homogeneous mixture.
Mix liquid and dry ingredients.
Spread the mixture evenly on baking paper. Place in the oven and bake for 15-20 minutes. Remove from the oven, turn and bake for another 5-10 minutes, stirring every 3-4 minutes.