Can you remember — a few weeks ago I found freeze-dried raspberries that were finally discounted by 50%? So I immediately grabbed them. Previously, they were just too expensive for me and it was raspberry season anyway. By freeze-drying the berries retain their shape, but especially their flavor and acidity. A real firecracker. If you do not have such a discount luck, just take fresh fruit, which you add later when preparing fresh to the granola. Frozen fruits and apples / pears also work well in winter.
The rest is a very simple recipe, perfect for those who don’t like to cook that much. I think it’s worth making your own granola: you can sweeten it a little less, since the store-bought ones usually contain a lot of sugar. Besides, they are often overpriced. The base is oatmeal. Those who live completely gluten-free should use gluten-free ones. The rest take “normal”, which are again a lot cheaper.
The seeds and nuts you can of course vary. I used buckwheat, sunflower seeds and sesame seeds. Of course, hazelnuts or cashews would also work, poppy seeds and pumpkin seeds. Everything you have so there and from which you think that it would harmonize.
For sweetening I used date syrup. My granola recipe is only slightly sweet, so if you like it sweeter, use a little more. An alternative to date syrup would be maple syrup. You can replace the coconut oil with olive oil or butter. For me, it is important to always add a little salt. Some people find it irritating in “muesli”. Maybe you just try it out.
It’s important to let the granola cool completely before adding the freeze-dried raspberries. And also before you pour it into the storage container. Otherwise it could be that it draws moisture and is no longer so nice crunchy.
Granola is my favorite thing to eat just like that. As a snack. I think most eat it with “milk” or “yogurt”. And quite fantastic—- sometimes with ice cream. 🙂
- 50 g almonds
- 150 g oats glutenfree
- 50 g sunflower seeds
- 50 g buckwheat sprouted
- 50 g coconut oil
- 60 g date syrup
- 2 tsp powedered cinnamon or cocoa
- 1 strong pinch of salt
- 1 handful freeze- dried raspberries
- Preheat the oven to 160 degrees (140 degrees convection oven). Halve the almonds lengthwise or roughly chop them. Mix in a bowl with the remaining ingredients, except the raspberries. If the coconut oil is very solid, warm slightly. Spread evenly on a baking sheet lined with baking paper. Roast on the middle shelf for about 25 minutes until golden brown. Stir every 10 minutes. Remove granola and let cool completely. Crush raspberries with hands and mix in. Eat immediately or place in canning jar to store, seal tightly and store in a cool, dry place.
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