Homemade granola

Granola, or muesli as it is also called in Danish, is probably one of my favorite things to sprinkle on everything from yogurt to chia pudding, smoothie bowls and desserts. This one is with almonds, as they are super healthy and satiate for a long time. And then I used applesauce to sweeten my granola with, instead of sugar. Three tablespoons is enough to give any breakfast a shot of deliciousness - and really satisfies my sweet cravings.

I love making homemade granola because you can put your leftover seeds and kernels in so they can be used. In this recipe, for example, I have included a handful of flax seeds because I had them left over from a rye bread I baked. And that's how you can be inventive yourself.

Basically, it's about baking your granola on a low heat for a long time, so that the liquid from the applesauce evaporates and it all becomes crunchy.

I hope you like the recipe!

1/2 bag of coarse rolled oats
300 g. almonds and/or seeds (I also used a little flax seed).
1 tsp fine Himalayan salt
grated peel from an organic orange
4 large spoons of coconut oil 
250 g. applesauce

Preheat the oven to 100 g. 
Pour all the dry ingredients into a deep baking pan and mix them with your hands.
Now add applesauce and coconut oil directly to the mixture. Mix it all well with your hands, the heat of which will melt the coconut oil.
Bake your granola in an even layer.
Look at it continuously, as ovens can heat differently. Mine took 1 hour to bake crisp at 100 degrees.
The granola becomes even more crispy when it cools.
Let the granola cool completely (at least 45 minutes).

Store your granola in an airtight container at room temperature for 1 to 2 weeks or in a sealed freezer bag in the freezer for up to 3 months.

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