Chocolate, Date and Hazelnut Olive Oil Granola + Slow roasted granola 3 ways
Dagmar's Kitchen
Dagmar's Kitchen

Chocolate, Date and Hazelnut Olive Oil Granola + Slow roasted granola 3 ways
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Ingredienser

  • When it comes to temperatures and roasting time, you can experiment with your own oven and the temperatures below. The temperature in your oven may vary slightly from the oven I use, but I’ve found that this works in my oven
  • 85 ° – 95° C – about 4 hours roasting time
  • 100 ° – 120° C – about 2,5 -3 hours roasting time
  • 4 cups instant rolled oats (certified gluten free if you’re intolerant)
  • 1 cup thick cut rolled oats
  • 1/2 cup buckwheat flour
  • 6 tbsp neutral coconut oil, melted
  • 6 tbsp maple syrup
  • 2 tbsp water
  • 3/4 tsp sea salt
  • 1 tsp powdered vanilla
  • 3 cups instant rolled oats (certified gluten free if you’re intolerant)
  • 1 cup thick cut rolled oats
  • 1/2 cup brown rice flour
  • 3 tbsp golden flaxseeds
  • 6 tbsp olive oil
  • 3 tbsp date syrup
  • 3 tbsp maple syrup
  • 2 tbsp water
  • 4 tbsp cacao powder
  • 3/4 tsp sea salt
  • 1 tsp powdered vanilla
  • 1 cup hazelnuts
  • 10 dates, roughly chopped
  • cacao nibs (optional)
  • puffed quinoa (optional)
  • 1 cup almonds
  • 1 cup walnuts
  • 1 cup cashew nuts
  • pinch of sea salt
  • 6 tbsp maple syrup
  • 4 tbsp extra virgin coconut oil (I prefer unscented)
  • pinch of sea salt
  • 1 tsp powdered vanilla
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1/2 cup (40 g) shredded unsweetened coconut
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds

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