Almond granola with seeds
8 servings
60 minutes
Almond granola with seeds is not just breakfast; it's a true work of art in the world of healthy eating. Its roots trace back to American cuisine, where handmade crunchy muesli is popular. A mix of oats, almonds, pecans, and flaxseed, sesame and pumpkin seeds creates a rich texture and nutrition, while aromatic cinnamon adds a hint of spice. Honey and butter make the granola sweet and chewy, while added dates, apricots and raisins bring natural fruity sweetness. Baked to a golden hue, it becomes an ideal option for breakfast or a snack. It can be paired with yogurt or milk or simply enjoyed as crunchy bites of joy throughout the day. Granola has a long shelf life while remaining tasty and nutritious.
1
In a deep container, mix the dry ingredients: flakes, raw nuts, and seeds. Add cinnamon.
- Rolled oats: 280 g
- Almond: 80 g
- Pecan: 50 g
- Sesame seeds: 25 g
- Flax seeds (linseed): 25 g
- Pumpkin seeds: 25 g
- Ground cinnamon: 3 g
2
Melt honey and butter in a small saucepan, pour into the dry mixture, and mix well.
- Honey: 100 g
- Butter: 50 g
3
Spread the sticky mixture evenly on a clean baking sheet and place it in a preheated oven at 130 degrees for about forty-five minutes (the finished granola looks very browned and dry).
4
Clean the dried fruits, chop them, and add to warm granola, then cool completely and transfer to an airtight dry jar or plastic container.
- Dates: 30 g
- Dried apricots: 30 g
- Raisins: 30 g
