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Seedy Raspberry Granola
Breakfast

Seedy Raspberry Granola

45 minServes 10Nutri-Score C€€
from @tessmadalyn4 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • rolled oatsGrains225 g
  • pumpkin seedsNuts & seeds60 g
  • sunflower seedsNuts & seeds60 g
  • salted roasted almonds (roughly chopped)Nuts & seeds80 g
  • coconut oil (melted)Pantry130 ml
  • maple syrupPantry120 ml
  • saltSpices3 g
  • cinnamonSpices1 g
  • cardamom (ground)Spices1 g
  • freeze-dried raspberries (added at the end)Pantry30 g

per serving

Nutrition

202kcal

Carbs
18 g
Proteins
4 g
Fat
13 g

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 300°F (150°C).
    Step 1

  2. Build the dry mix

    • Add about 2½ cups of rolled oats to a large bowl.
    • Add half a cup of pumpkin seeds and half a cup of sunflower seeds.
    • Roughly chop the salted roasted almonds and add them in.
    • Give it all a good salting.
    • Add the tiniest bit of cinnamon and a little cardamom.
    Step 2

  3. Melt the coconut oil and maple syrup

    • Heat a little over half a cup of coconut oil on the stove until melted.
    • Add half a cup of maple syrup (a bit more since there are extra seeds and oats).
    Step 3

  4. Combine and spread

    • Pour the melted coconut oil and maple syrup over the oat mixture.
    • Stir everything around until well coated.
    • Spread the mixture out evenly on a baking pan.
    Step 4

  5. Bake

    • Bake for 20 minutes.
    • Stir with a wooden spoon, then bake for 10 more minutes.
    • Turn the oven off, crack the door open a little, and let the granola cool inside until nice and crispy.
    Step 5

  6. Add the raspberries

    • Once cooled, transfer the granola to a bowl.
    • Add the freeze-dried raspberries and mix them through.
    • Store in an airtight container.
    Step 6
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