Oat-rye granola with almonds, hazelnuts and pumpkin seeds is easy to make, and it tastes scurmptious! The recipe is by a popular cookbook author
Christian Bitz, who has a MSc in human nutrition.
This portion size fills a glass jar of 05, liter / 15 oz.
You will need the following ingredients:
0,5 cups (1 dl) of almonds
0,5 cups (1 dl) of hazelnuts
0,25 cups (½ dl) of pumpkin seeds
3,5 oz (100 g) of oatmeal
3,5 oz (100 g) rye flakes
0,5 cups (1 dl) of honey
2 tbsp. brown sugar
0,5 cups (1 dl) of dried cranberries (or dried blueberries / raisins)
1 tbsp. of chia-seeds (I replaced the chia-seeds with flaxseeds)
- Chop the almonds, hazelnuts and pumpkinseeds rougly with a knife.
- Cover a baking tray with bakingpaper, and roast the chopped almonds, hazelnuts and pumpkinseeds together with oats and rye in a preheated oven for about 10 minutes at 470 fahrenheit degrees (245 Celcius).
- Mix honey, brown sugar, cranberries and flaxseed together, and pour the mix on the top of the the roasted ingredients.
- Bake the granola for 5 minutes at 430 Fahrenheit degrees (225 Celcius).
- When the granola has cooled down, loosen it carefully from the baking sheet (I experienced that the granola was a bit difficult to loosen - it might be a good idea to grease the bakingsheet just a bit - using coconut oil would give a slight taste of coconut).
Next time I will tripple the portionsize - I just realized that you can easily fit 3 baking trays in an convection oven!
This is the only granola recipe I have tried so far - if you have a favorite,
I would like to exchange recipes :)
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