Literal Translation
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Preparation time: 10 min
Baking time: 15 min
Total time: 25 min
Category: Breakfast, Snack, Dessert
Difficulty level: medium
Baking time: 15 min
Total time: 25 min
Category: Breakfast, Snack, Dessert
Difficulty level: medium
Ingredients
100g oat flakes
20g sunflower seeds
20g pumpkin seeds
20g cashew nuts
30g coconut oil
5g cocoa powder
1 tsp cinnamon
1 pinch of sea salt
preparation
1. Preheat the oven to 160 degrees fan.
2. Melt the coconut oil. Heat in a double boiler or in the microwave for 15-20 seconds. Mix in the coconut blossom sugar and cocoa powder. Stir until smooth.
3. Combine the remaining ingredients, except for the cacao nibs and freeze-dried cranberry slices, in a mixing bowl and stir in the coconut oil. Then spread the mixture onto a baking sheet lined with parchment paper.
4. Bake in the preheated oven for about 10 minutes. Then, turn the granola pieces over with a spatula. Bake for another 5 minutes. Check the oven frequently during the last few minutes to make sure the granola doesn't overcook.
5. Allow the granola to cool completely. Only then mix the granola with cacao nibs and freeze-dried cranberries and pour into a container. The granola will keep for at least 2 weeks.
2. Melt the coconut oil. Heat in a double boiler or in the microwave for 15-20 seconds. Mix in the coconut blossom sugar and cocoa powder. Stir until smooth.
3. Combine the remaining ingredients, except for the cacao nibs and freeze-dried cranberry slices, in a mixing bowl and stir in the coconut oil. Then spread the mixture onto a baking sheet lined with parchment paper.
4. Bake in the preheated oven for about 10 minutes. Then, turn the granola pieces over with a spatula. Bake for another 5 minutes. Check the oven frequently during the last few minutes to make sure the granola doesn't overcook.
5. Allow the granola to cool completely. Only then mix the granola with cacao nibs and freeze-dried cranberries and pour into a container. The granola will keep for at least 2 weeks.
