Granola with vanilla and cinnamon

Ingredients for 1 servings:

• 150 g oat flakes, wholegrain
• 50 g sunflower seeds
• 50 g pumpkin seeds, alternatively salad seed mix
• 50 g buckwheat
• 50 g almonds
• 30 g coconut oil
• 1 vanilla pod(s)
• 1 tsp, leveled vanilla powder
• 1 tsp, leveled cinnamon powder
• 50 g chocolate, chopped, white or dark, as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes

sugar-free, whole grain

Melt the coconut oil in a small saucepan over low heat. Scrape out the vanilla pod. Add the vanilla seeds, pod, vanilla, and cinnamon powder to the oil, stir, and let it steep on the turned-off stovetop. Preheat the oven to 150°C (top/bottom heat). Line a baking sheet with parchment paper. Roughly chop the almonds and mix them in a bowl with the oats and the remaining ingredients. Pour the oil mixture over the almonds and stir quickly until all the ingredients are slightly moistened. Spread the granola evenly on the baking sheet and bake on the middle rack of the oven for about 25 minutes, turning 2-3 times. The granola should be fragrant and not overcooked. Place the baking sheet on a rack and let cool. Remove the remaining vanilla pod. If you want a little sweetness, mix in 50g of chopped chocolate, white or dark chocolate. Pour the granola into a glass jar and seal. It goes great with yogurt topped with fruit.