Description

Uma receita de granola caseira sem glúten, crocante e adoçada naturalmente com frutas secas, perfeita para café da manhã ou lanche.

Ingredients

2 cups Gluten-free rolled oats
1/2 cup Brazil nuts, chopped
1/2 cup Almonds, sliced
1/3 cup Walnuts, coarsely chopped
1/4 cup Pumpkin seeds
1/4 cup Coconut oil, extra virgi
1/4 cup Cane molasses or honey
1 tsp Vanilla extract
1 tsp Ground cinnamo
1 pinch Sea salt
1/2 cup Dried apricots, diced
1/3 cup Dark raisins
1/4 cup Unsweetened shredded coconut

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Instructions

Preheat oven to 160°C. Line a large baking sheet with parchment paper
In a large bowl, mix the oats, Brazil nuts, almonds, walnuts, and pumpkin seeds
In a small saucepan, melt coconut oil over low heat. Add molasses, vanilla, cinnamon, and salt; stir until smooth
Pour the wet mixture over the dry ingredients and stir vigorously until everything is lightly coated
Spread the mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until golde
Remove from oven and stir in the dried apricots, raisins, and shredded coconut while still warm
Let the granola cool completely on the baking sheet (at least 30 minutes) before storing in an airtight container

Notes

Add dried fruits only after baking to prevent burning.

Store in an airtight container for up to 2 weeks. If it softens, re-crisp in a low oven for 5 minutes.

For extra crunch, toast the nuts lightly before mixing.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: Brazilian