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I don’t know if you are like me, but I put a STROOOOONGGGGGG emphasis on the look / aesthetic of my plates and food, especially at breakfast time. Can not imagine starting the day without breakfast, but would sometime rather skip it than have some dull or processed food, like the one you can find in cheap hotels, railway stations or planes :(. Anyway, to me the statement “you eat first with your eyes” is 100% true, hence the idea of this pretty pink granola. Cherry on the cake it is a good way to add some veggies in your granola, without even really noticing it (except for the nice colour, it brings a little sweetness, and its flavor remains subtle).
100% GF, Vegan, refined sugar free, rich in fibers, minerals, some proteins and calcium with the use of nuts and seeds, the ginger gives a little nice kick (which you can adjust according to your taste).
If you try this recipe, let me know your thoughts and how you like it (for me it is usually wit plant yogurt, sometimes greek yogurt, and some fresh fruits)
Link just below. ENJOY !
Hey Granola lovers ! A long due recipe, finally available on the blog 🙂
If you love Sicily, pistachios and apricots, then this granola will become a permanent in your pantry 🙂
Super flavorful, with a nice spice hint and a subtle olive oil flavor (yum), crusty, nutty,… and of course gluten free, refined sugar free and Vegan.
If you want to change pistachios for other nuts (cheaper ones like almonds could also work ) and you can use other dry fruits if you don’t have apricots (cherries would also be a good combo with the pistachios :).
Super easy recipe just below. Try and enjoy 🙂
Ingredients
- 3 cups GF rolled oats
- 3/4 cup raw pistachios
- 1,5 cup raw pumpkin seeds
- 3/4 cup coconut chips (can be omitted if you don’t like coconut)
- 1/2 cup maple syrup (depending on your sweet tooth 🙂
- ½ cup extra virgin olive oil
- 1,5 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 teaspoon ground cardamom
- 2/3 cup chopped dried apricots
Instructions
- Preheat oven to 145°C fan forced
- Combine everything except the coconut flakes and apricots and ensure it is well coated.
- Spread it in a thin even layer on your baking tray layered with baking paper
- Bake for 15 minutes, stir, then bake again for 15 min. Add the coconut flakes and bake for 5 min more
- Take it out from the oven, add the chopped apricots and let it cool down completely before transferring to an airtight container
Nb: can keep for a few weeks (though doubt it will last that long) and can also be frozen for longer shelf life.
New granola trial today 🙂
Super crunchy, nutty, without fruits and very lightly sweetened with maple syrup.
The twist comes from the use of sesame and tahini to binds the oats altogether, so you get a subtle sesame flavor in every bite !
Gluten free, baked in 30 min … why do you hesitate any longer ? Recipe is below !
Tahini, almonds Granola (makes 500grs granola)
Ingredients:
1,5 cups GF rolled oats
1 cup almonds roughly chopped
1 cup coconut flakes (sub with hazelnuts if you don’t like coconut)
0,5 cup pumpkin seeds (or sunflower)
2,5 to 3 tbsp tahini (if you use unhulled tahini which is stronger, 2,5 is enough)
2 tbsp sesame (I used black which is slightly stronger and to get a nicer contrast in my granola)
3 to 4 tbsp maple syrup
1 tbsp coconut oil
1 pinch of sea salt
Mix all dry ingredients together (except coconut flakes) and do the same with wet ones in another bowl.
Mix the all the ingredients all together and stir thoroughly to ensure everything is well coated.
Transfer it on a baking tray layered with baking paper and put in the oven preheat fan forced at 145°C.
Ensure it is a thin uniform layer to get a consistent baking time.
After 15 min stir and put it back for 10 min. Add the coconut flakes and let it for the last 5 min.
Take it out from the oven and let it cool totally before you transfer it to an airtight container.
Keep it for 2 weeks or freeze it if not eaten before 🙂 Freezing granola ensure you can keep it longer and crisp 🙂
I am a granola lover ! and so is Rose 🙂
Whenever I bake a new one, my daughter is around, trying to grab a bite, even before it has cooled down 🙂
I can only understand as I have always found it best when it is just a few min out of the oven, crispy but still a little hot. YUM !
I thought she might like less this variation which is made with raw cacao and not sweet at all. But she did ! and I am happy to see kids can love unsweetened granolas too. Why wouldn’t they though ? It is crunchy, nutty and fun to eat 🙂
If you want to try this one which has super big clusters and is really healthy, follow the recipe below.
Enjoy 🙂
Yesterday I realized I hadn’t baked granola for such a long time !
As I had just dehydrated some pineapple and mangoes I thought I’d change and make a sunny roasted granola using those beauties and lots of seeds !
Granola is so easy. Once you have the basic recipe you can make any kind of variation. And it is so much healthier as you know what you have put inside and in this case, use almost no additional sweetener and only 2 tbsp coconut oil !
This granola ended up being super crusty and full of exotic vibes.
Try it for yourself and enjoy it as a snack or with your yogurt / fruits 🙂