2.5 dl. rolled oats (gluten free)
1/2 dl Flaxseed
1 dl sunflower seeds
1 dl. pumpkin seeds
1 dl. almonds
3 tablespoon of chia seeds
2 tablespoon honey
1 dl. coconut oil
1/2 teaspoon pure vanilla
1 teaspoon cinnamon
Warm the coconut oil, honey, cinnamon and vanilla in a large skillet. Fry all the ingredients in the pan.
Pour the granola out on a baking plate with baking paper. Turn the oven on a low temperature (I usually have it on 150 degrees, hot air) for approximately 10-15 minutes.
Take the granola out and let it cool on a wire rack, and when cold pour it into a air tight container. I often can’t wait to taste it, and I love it freshly made on my skyr as a light snack anytime of the day.
Tip: For an extra touch you can mix for example raisins, mulberries, dried blueberries, dried cranberries, raw cocoa powder, chopped chocolate into the granola once it has cooled down.
