As a Brazilian, I can’t deny my profound love for açaí (you probably heard of it, but I’ll talk more about it later). And in Brazil, açaí is consumed with heaps of crunchy, sweet granola.
Now that I found a great supplier for all my açaí needs, I also need to keep up my granola supplies. Specially because I have a very avid granola-eater at home, who agrees that granola with açaí is the best combo EVER.
Well, I can’t disagree with that.
Granola is so easy to make that is totally worth the effort of spending 5 (!!!) minutes making it plus the 10-15 minutes of hot oven in the scorching Brisbane summer. The smell it will leave in the house is just heavenly.
When I made this batch I hardly had any oats in my pantry, so I just made it really clustery…oh well, not so bad after all. The oats help to bulk up the granola and are a great grain to add to any smoothies, yoghurts and ice creams.
So here’s the quick recipe for this crunchy and sweet, best homemade granola ever (if I can say so) 😛
- 1 cup of raw mixed nuts
- 2 cups of organic oats
- 1 big handful of sunflower seeds
- 2 tbsp of pepitas (pumpkin kernels)
- ⅓ cup of shredded coconut
- ⅓ cup of mulberries
- ¼ cup of goji berries
- 1 tbsp of rice malt syrup
- 1 tbsp of molasses
- 3-5 tbsp of melted coconut oil
- Mix all the dry ingredients in a bowl then add the rice malt syrup, molasses and the coconut oil and mix through until there’s no clumps of syrup.
- Spread on a tray covered with baking paper and bake for about 10-15 minutes on 180°-200°C.
- Remove from oven and let it cool before storing in a glass jar. Perfect with thick smoothie bowls and yoghurts and parfaits and by itself too (try not to eat the whole jar at once).
Peace and love,