2 cups coarse rolled oats (200 g)
1 cup unsweetened cornflakes (70 g)
1 and ½ cup (tea) of oilseeds (180 g) - pumpkin and sunflower seeds, cashew nuts, walnuts, whole almonds and Brazil nuts
¼ cup of Soya Sunflower Oil (62 ml)
¼ cup honey (80 g)
¼ teaspoon refined salt (2 g)
½ teaspoon cinnamon powder (2g)
1 cup raisins (70 g)
For the granola
In a bowl, add the rolled oats, cornflakes and oilseeds - except the Brazil nuts.
In a bowl, mix Soya Sunflower Oil, honey, salt and cinnamon and pour over the dry ingredients, making sure everything is enveloped in the liquid.
Bake in a preheated oven at 160°C for 30 minutes, mixing halfway through.
Finalization
When you take it out of the oven, add the raisins and the chopped Brazil nuts. Deixe esfriar para guardar.
Tips: to store a large quantity, opt for an airtight jar, which will preserve the texture of all the ingredients.
Variations: for a vegan version, replace the honey with cane molasses. You can replace the oilseeds with others of your choice. If you want to add cocoa powder to the liquid mixture and banana spread and chopped chocolate after the mixture has cooled, the recipe will also be delicious.
.
