OAT & WALNUT CRUNCHY GRANOLA

Because I´m a porridge fan, this was meant to happen. When you eat porridge every single day (well…almost every single day) you start getting creative. Not because I don´t enjoy a simple porridge but because I like it so much that I want to try all the possible combinations in the world. I know, that sounds a little bit ambitious… But hey, I can dream, right?

I wanted to add a crunchy topping to my porridge and immediately granola came to my mind. I seriously LOVE granola but I´m not a fan of the commercial ones since they are usually loaded with oil and refined sugar. And since I always seem to munch my way through a whole package in just a few days I decided it wasn´t a good idea to keep buying it.

But you know what? My granola-free days are over.

Hello to you, homemade, perfectly crunchy and wonderfully delicious granola.

This is my very first time making granola and I´m incredibly happy with the result. These pictures are actually from the second batch since the first one disappeared so fast that I didn´t make it to take any picture… But this doesn´t end here. Now that I discovered the homemade-granola-world, I can´t wait to experiment and try different combinations.

If you aren´t into porridge, don´t worry. You don´t necessarily need to combine both of them. You can use it as a topping for any cereal bowl or just eat it as is. Granola makes a great snack on the go too!

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OAT & WALNUT CRUNCHY GRANOLA

Prep 10 mins

Cook 30 mins

Total 40 mins

Author Sonia Raga

Yield 6 cups

Ingredients

• Dry ingredients:
• 2 and 1/2 cups rolled oats
• 27 dates (the small ones), chopped very tiny
• 1/2 cup oat flour
• 1/2 cup walnuts, finely chopped
• 2/3 cup almond flour
• 1/4 teaspoon of salt
• Wet ingredients:
• 3 tablespoons molasses
• 5 tablespoons maple syrup (or rice syrup)

Instructions

1. In a large bowl, mix together the dry ingredients.
2. In another bowl, whisk the wet ingredients together until smooth.
3. Then pour the wet mixture over the dry mixture and stir well until everything is thoroughly combined.
4. Spread the granola onto a pan lined with parchment paper and bake in the oven for 30 minutes at 180°C. Give the granola a stir every 10 minutes to ensure it cooks evenly.
5. Allow to cool for 15-20 minutes on the pan before serving or storing it. Don´t worry if it´s still slightly soft, it will dry out and stiffen up as it cools.
6. Store it in an air-tight container. It will keep for up to 3 weeks in the fridge.

Courses Breakfast

Cuisine Gluten-Free, Soy-Free