- 1 cup oats
- 1 cup mixed nuts and seeds of choice (e.g. Brazil nuts, pecan, walnuts, macadamia, almonds, cashews, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, etc…)
- 1/2 cup coconut flakes
- cacao/cocoa powder
- true Ceylon cinnamon
- stevia to taste
- pinch Himalayan salt
- (optional) cacao nibs
- (optional) 2 tbsp maple syrup (if you don’t want to go sugar free)
- 250g Greek yogurt
- fresh berries
- 6 slices of banana
Soak nuts and seeds for at least 3 hours. Rinse, drain and pat dry. Preheat your oven at 180C, or turn your dehydrator (if you decide to go raw) on at 45C.
Rinse, drain and pat dry oats too, and mix them in a bowl with soaked nuts and seeds, coconut flakes, cacao or cocoa powder, cinnamon, stevia, salt, maple syrup and cacao nibs (if you’re using them). Spread the mix on some parchment paper and bake or dehydrate until golden and crispy (somewhere from 20 to 40 minutes in the oven and 8-12 hours in the dehydrator). Let the granola cool down and place it in an airtight container — it should keep for up to 2 weeks (you can also refrigerate it, if you’re planning to make a bigger batch, or just use it for longer time).
In a bowl, pour Greek yogurt and topping with 2-3 tbsp granola and your toppings of choice. Enjoy!