Granola
Recipe
Granola with Crushed Sigdal
You need this
200g Sigdal Crispbread (crushed into small pieces) 200g rolled oats 100g nuts (e.g., almonds, walnuts, pecans), roughly chopped 50g seeds (e.g., pumpkin seeds, sunflower seeds) 50g dried fruit (e.g., raisins, cranberries, chopped apricots) 50g coconut flakes (optional) 3 tbsp honey or maple syrup 3 tbsp coconut oil or olive oil 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp salt
This is how you do it
- Preheat your oven to 150°C (300°F) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the crushed Sigdal Crispbread, rolled oats, chopped nuts, seeds, coconut flakes (if using), cinnamon, and salt.
- In a small saucepan, warm the honey (or maple syrup) and coconut oil (or olive oil) over low heat until melted and well combined. Remove from heat and stir in the vanilla extract.
- Pour the wet mixture over the dry ingredients. Stir everything together until evenly coated.
- Spread the mixture evenly onto the prepared baking sheet. Bake for 20–25 minutes, stirring halfway through, until the granola is golden and fragrant.
- Remove the granola from the oven and let it cool completely on the baking sheet. Once cooled, stir in the dried fruit.
- Transfer the granola to an airtight container. It will keep for up to two weeks.
- Enjoy your homemade Sigdal granola with yogurt, milk, or as a topping for smoothie bowls.
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