My favorite granola
It has been two weeks since I'm a bit less present on the blog and Instagram due to a cold that I've caught and also for an event that I've been organizing this weekend. I was so stressed and everything needed to be so organized that I've almost forgotten how sick I was. It's only when back to normal life that I realized that my throat was still hurting and that my headache was still there. Hopefully, I'm getting back to work tomorrow and moving and doing something have always been the best healer for me. As I'm going to wake myself up at 5am every morning and work until 6pm, my breakfast will have to be full of vitamins: to keep me full, give me strength and boost my metabolism all day. Therefore, I chose to prepare my own granola for the week to come, in order not to lose time and eat healthy. It took me quite a few weeks to perform this granola until it reaches the perfect match possible. I wanted something that is sugar-free, gluten-free and vegan and with nuts, chocolate, chia seeds and maca. Maca has been part of my morning ritual since the beginning of December and I've to say that so far it helps me heal my hormonal issues, give me strength and vitality and increase mental energy; so it was compulsory for me to add it to my granola, but you can choose not to add it if you do not like it. This granola perfectly goes with dairy-free milk such as almond milk or hazelnuts milk, or with a dairy-free yogurt too.
Here is the recipe for a whole week:
- 150 grams of gluten free rolled-oat
- 150 grams of buckwheat
- 150 grams of millet
- 70 grams of sunflower seeds, chopped
- 70 grams of almonds, chopped
- 70 grams of hazelnut, chopped
- 70 grams of pecans, chopped
- 70 grams of chia seeds
- 4 tablespoons of maca powder
- 90 grams of cacao nibs
- 2 vanilla beans extract
- 5 tablespoons of coconuts oil
- 5 tablespoons of maple syrup
- A pinch of sea salt
Preheat the oven to 200°C.
Put the rolled oat, buckwheat, millet, sunflower seeds, almonds, hazelnuts, pecans, chia seed, maca and sea salt in a large bowl and stir to combine. Transfer to a large baking sheet with sides and spread out evenly.
Put the maple syrup and coconut oil in a small saucepan over medium heat and cook, stirring, for 2 minutes. Stir through the vanilla and cook it again for 2 minutes.
Pour the hot syrup over the crunchy mixture and stir until all the ingredients are evenly coated.
Bake the granola, stirring every 10 minutes to ensure even browning, for 30-35 minutes or until golden brown and crisp. It is important to stir the granola every 10 minutes or it will brown unevenly and burn. Cooking it slowly at a low temperature makes it crisp and golden without requiring too much oil.
Remove from the oven, add the cacao nibs and stir to combine. Set aside to cool completely. Store in an airtight container.