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Want a quick and healthy breakfast option for those busy and lazy days? Try this super easy homemade granola recipe. Make this recipe on a weekend and enjoy it for a 2 weeks or more. I really enjoy having this with some seasonal fruits and milk. The milk alternatives are soya/ almond milk, also it enhances the flavor and increases the needed boost for your day. You can have it by pouring your choice of milk and enjoy the crunch or you can also soak this for 15 mins before your breakfast or even overnight along with some chia seeds.
This homemade granola recipe is a quick fix to the breakfast hustle. I have made this with oats, and the goodness of nutrients from the nuts and seeds. Making this granola recipe does not take more than 30 mins and it taste super yummy. If you're not a morning person and always on a run, this breakfast recipe will save a lot of you're time and also give you the needed energy for the day.
Serve: 5 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins
Ingredients:
4 cups Oats
2 cups Dates
1 cup Figs
1 cup Almond
1 cup Walnuts
1 cup Pistachio
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1/4 cup Raisins
Garnish:
Fresh Fruits
Milk of your choice
Chia Seeds
Yoghurt
Let's get cooking
1. Preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray or line it with a piece of parchment paper.
2. De-seed the dates and soak the it in hot water along with the figs for 10 mins or until it is soft. Once the they have become soft add it to the blender and make a puree of it.
3. In a bowl, add in the oats, nuts and seeds and toss everything together making sure all ingredients are combined and evenly coated with the date and figs puree.
4. Bake your granola recipe at 350ºF for 20-25 minutes, stirring every 10 minutes. Make sure to keep a close eye on your granola because it can burn easily. Bake until golden brown.
5. Remove granola from the oven and then add the raisins and toss again. Let it cool for at least 15 minutes before eating or storing.
6. Store in an airtight container in a cool, dark place for up to 2 weeks.
Have it with the milk of your choice or you can also a soak it overnight with chia seeds.
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