The combination of rolled oats, sunflower seeds, pumpkin seeds, chopped walnuts, shredded coconut, and a sprinkle of cinnamon creates a crunchy and delightful treat. Making homemade granola has become my Sunday ritual, one that I cherish and look forward to. With each carefully measured ingredient, the house slowly fills with the most heavenly aroma as the granola bakes.
🍽 Approx. 8 cups of granola 🕘 30 minutes Difficulty: Beginner
Ingredients:
4 cups of rolled oats
1 cup of sunflower seeds @freshlifefood -gifted
1 cup of pumpkin seeds @freshlifefood
1 cup of chopped walnuts @freshlifefood
1 cup of shredded coconut @freshlifefood
1 Tbsp cinnamon powder
Big pinch of salt
¼- ½ cup of brown sugar (optional and based on your preference)
Wet ingredients:
½ cup of chocolate peanut butter/vegan chocolate spread
1/3 cup of extra-virgin olive oil
Juice squeezed from 2 oranges
100g of dark chocolate, chopped (optional)
Instructions:
Preheat your oven to 160°C and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, sunflower seeds, pumpkin seeds, chopped walnuts, shredded coconut, cinnamon powder, salt, and brown sugar (if desired).
In a separate bowl, combine chocolate peanut butter or vegan chocolate spread until it becomes easily mixable with extra-virgin olive oil and freshly squeezed orange juice.
Pour the wet mixture over the dry ingredients, ensuring that everything is evenly coated. Take your time to stir and combine the ingredients thoroughly.
Spread the mixture evenly onto the prepared baking sheet, pressing it down slightly to create clumps of granola.
Place the baking sheet into the preheated oven and bake for approximately 20-25 minutes, or until the granola turns golden brown and crispy.
Once baked, remove the granola from the oven and allow it to cool completely on the baking sheet.
If desired, sprinkle the chopped dark chocolate over the cooled granola, giving it an extra burst of indulgence.
Transfer the chocolate granola into an airtight container, where it can be stored for up to two weeks.
