Years ago, one of the very first things that I have started making at home from scratch on a regular basis has probably been granola, since I was often not completely satisfied with the shop-brought options. It’s quick and easy to make but it’s also a good way to get more creative in the kitchen.
Nowadays, I don’t make my own granola every week since we like to change what we eat for breakfast and just be creative following our body needs and what’s in season, but every time it’s always a pleasure having some freshly made granola and being able to decide what to put inside.
Another good reason to choose it as the first recipe: granola is related to a few memories that make me smile every time… the slow mornings with crunchy granola, freshly made yogurt, and fruit shared with my boyfriend while on holiday in the north of Italy… or a friend of mine who started making her own granola after hearing from me about it all the time – she even made granola while she was expecting her first baby girl, texting me saying that one day it will be a great family activity!
Do you have any special story related to making your own granola? Stop by on my Instagram page and let me know! Chiara x
ORANGE FLAVOURED GRANOLA
- 100 g rolled oats (choose the gluten-free option if needed)
- 150 g millet flakes
- 10-12 dates, finely chopped (6-7 if using Medjool dates)
- juice of 1 orange, freshly squeezed
- 2-3 tbsp of coconut flour (or 1 handful of coconut chips)
- 1 handful of almonds, finely chopped
- 3 tbsp pumpkin seeds, finely chopped
- 3 tbsp milled flaxseed
- 1 tbsp date syrup (optional)
- 1 tbsp coconut oil, melted (measured solid)
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- 1 pinch of grated nutmeg
- a pinch of salt
- lukewarm water (approx. 6-7 tbsp)
In a bowl, combine oats, millet flakes, dates, spices, coconut oil, and some lukewarm water (you will need enough water to combine together all the different ingredients but you don’t want to create just one big piece of granola). Use your hands to mix all the ingredients. To bake your granola, use a baking tray with some parchment paper or opt for a reusable baking mat. Spread the granola on the baking tray making an even layer and cook it in a preheated oven at 180°C for approx. 10-15 minutes.
Take the baking tray out from the oven, spread the orange juice all over the granola, and mix well with a spoon. Place it in the oven at the same temperature for 5-10 minutes.
Once again take out from the oven, add almonds, pumpkin seeds, coconut flour (or chips), and the date syrup (if you’re using it): mix well and place in the oven for just a couple of minutes (the coconut chips tend to burn quickly).
When the granola will be ready, add the milled flaxseeds and mix well. Allow your granola to cool completely before putting it in a container. Use it for breakfast or as a snack with fresh fruit and yogurt or kefir (it’s also delicious paired with milk or a plant-based drink).
When oranges are not in season, you can decide to add some vanilla to the same recipe for a different flavor or use a couple of tablespoons of dark chocolate chunks (or both! Vanilla and chocolate is always a winning combination).
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