Preparation time: 1 hour
Difficulty: 1 out of 3 stars
Serves 2
Gluten-free
ingredients
- 300 g gluten-free oat flakes
- 40 g pine nuts
- 40 g sunflower seeds
- 40 g pumpkin seeds
- 40 g sesame seed
- 20 g linseed
- 40 g flaked almonds
- 50 g coconut flakes
- 10 tablespoons maple syrup
- 3 tablespoons vegetable oil
- goat’s milk yogurt
method
- Preheat the oven to 150°C.
- Put the oat flakes, nuts, seeds, almond and coconut flakes in a large bowl and
mix together. - Add the maple syrup and the oil and mix well.
- Spread the mixture over a large, shallow baking tray.
- Bake for around 45 minutes at 150°C. Stir the mixture every 15 minutes to
ensure that it browns evenly. - Allow the roasted mixture to cool down.
- Once cooled, store the granola in a well-sealed container.
- Serve with goats’ milk yogurt.
regional products
- goats’ milk yogurt from Kempense Geitenkaas Polle
