1 h
20 portions
Guide
LINGONBERRY AND COCONUT GRANOLA
- Measure dry ingredients into a bowl. Mix.
- Measure the maple syrup and the coconut oil into a saucepan. Melt them on low heat until smooth.
- Mix the liquid mixture with the dry ingredients.
- Spread the mixture out evenly on a large parchment-covered baking sheet. Make sure there are no gaps. This way, the granola will be baked into a single crust, and after baking, you can crumble it into granola bars.
- Bake in the middle of the oven in 175℃/347 °F degrees for approx. 30 minutes. You can occasionally crack the oven to let the moisture out. Also see that the mix will not burn.
- Let the granola cool down. Crush the granola and add dried lingonberries. Enjoy plain, with oat milk or yoghurt.
Ingredients
LINGONBERRY AND COCONUT GRANOLA
- 6 dl (2 1/2 cup) oat flakes
- 3 dl (1 1/4 cups) coconut flakes or bran
- 4 dl (1 2/3 cups) of nuts or seeds.The easiest way to do this is to use a ready mix of nuts or seeds. You can add for example:
- 1 dl (1/2 cup) cashew nuts
- 1 dl (1/2 cup) hazelnuts
- 1 dl (1/2 cup) walnuts
- 1 dl (1/2 cup) sunflower seeds
- 1 tsp salt
- 4 tbsp Biokia’s organic lingonberry powder
- 1.5 dl (10 tbsp) maple syrup
- 5 tbsp coconut oil
- 50 g Biokia’s dried organic lingonberries
THE SECRET TO A CRISPY GRANOLA
The basic recipe for a granola is simple. All you need are oat flakes, nuts and seeds. Granola is also easy and quick to make just mix the ingredients and roast the mixture in the oven. There is no need to toss and mix it during baking – on the contrary!
The secret to a crispy granola is the maple syrup. The syrup gives the granola a sinfully good taste and granola-like crispness. If you want, you can add flavors such as spices such as cardamom, cinnamon and vanilla, or dried berries and berry powders. This granola tastes like coconut, balanced by the fresh lingonberry.
The second secret to a crispy granola is in the way it is baked. When the mixture is spread on a baking sheet, you can crumble granola bars after it has been baked.
Recipe and pictures: Inka Ikonen, InkaI
