Granola made from rolled oats and seeds
Nuts and seeds provide not only plenty of protein but also many polyunsaturated fatty acids and vitamin E. This fat-soluble vitamin acts as an antioxidant, protecting cells from harmful free radicals. Additionally, the fiber in oats, nuts, and seeds ensures long-lasting satiety and an active metabolism.
- 125 g rolled oats
- 1 tsp cinnamon
- 0.25 tsp salt
- 75 g almond kernels (5 tbsp)
- 60 g Hazelnut kernels (4 tbsp)
- 45 g Cashewkerne (3 EL)
- 60 g walnut kernels (4 tbsp)
- 4 tbsp Coconut oil
- 2 tbsp maple syrup
- 2 tsp cocoa powder (10 g; strong unsweetened)
- Line a baking sheet with parchment paper. Mix rolled oats, cinnamon, salt, almonds, hazelnuts, cashews and walnuts in a bowl.
- Melt coconut oil and syrup with cocoa powder in a pot over low heat and pour over the oat mixture.
- Mix everything well and spread it on a baking sheet. Bake in a preheated oven at 180°C (160°C fan; gas mark 2-3) for about 35 minutes, turning several times with a wooden spoon. Then let it cool. Stored in an airtight container, the granola will keep for about a week.
Nuts and seeds provide not only plenty of protein but also many polyunsaturated fatty acids and vitamin E. This fat-soluble vitamin acts as an antioxidant, protecting cells from harmful free radicals. Additionally, the fiber in oats, nuts, and seeds ensures long-lasting satiety and an active metabolism.
A complete breakfast can be made in no time from the granola made of rolled oats and seeds: Enjoy it with a protein-rich dairy product such as quark, skyr, yogurt or milk and a handful of fresh fruit of your choice.
