• 100 g almonds
  • 70 g hazelnuts
  • 250 g oat flakes
  • 60 g pumpkin seeds peeled
  • 1 tsp ground cinnamon
  • 1/2 tsp cardamom ground
  • 1/2 tsp sea salt
  • 60 ml maple syrup or honey
  • 60 g coconut oil liquid
  • 50 g dried cranberries or raisins
  • 50 g coconut flakes
  1. Preheat oven to 160 °C top/bottom heat.
  2. Coarsely chop the almonds and hazelnuts.
  3. Heat the maple syrup (or honey) with the coconut oil in a small saucepan until liquid.
  4. Mix all ingredients except of the cranberries and coconut flakes in a bowl until well combined and spread on a baking sheet lined with parchment paper. Bake on the middle rack for 18 minutes. Halfway through the time, flip the granola. Especially in the last few minutes, be careful not to let the granola get too dark. For the last 3 minutes, add the cranberries and coconut flakes to the baking sheet and fold in a bit. Finish baking.
  5. Then let dry on the baking sheet. Pour into a clean, airtight container.