WWW.FREI-STYLE.COMChunky Granola with chestnut puree
Ingredients
- 2 cups oats
- 1 cup nuts (pecan or walnuts, or half/half)
- 1 cup mixed seeds (sunflower, pumpkin, buckwheat, flax or chia, as you like)
- 3 TBSP almond or coconut flour
- 2 pinches of salt
- 175 gr. (6.2 oz.) chestnut puree
- 2 TBSP coconut oil
- 2 TBSP maple syrup
- some vanilla
- chocolate cubes (if you like)
- 2 TBSP cranberries or raisins
- 1 TSP cinnamon (optional)
Instructions
- 1.Mix all dry ingredients, and add seeds and nuts you like or you have at home.
- 2.Ad coconut oil, chestnut puree and maple syrup to a pan and heat until everything is dissolved and a smooth mix
- 3.Pour obvier the dry ingredients and mix until everything is covered
- 4.Add to a baking dish and press firmly
- 5.Bake for 20-30 minutes at 150 degree (302°F)
- 6.Let cool down in the baking dish
- 7.Release from the dish (best in one piece) and then break in pieces
- 8.You can bake it again for 10 minutes at 150 degree (302°F) (just keep an eye on it)
- 9.Let cool completely before adding it to a jar or similar
Notes
Tip from my kitchen: in an airtight jar the granola stays crunchy for a good 2 weeks – just let it cool completely before filling the jar, otherwise the clusters go soft. For really big chunks press the mixture firmly into the dish and let it cool fully before breaking it apart. No chestnut puree on hand? Pumpkin puree or date paste work just as well, and you can vary the nuts, seeds and dried fruit with whatever you have in the pantry.
Nutrition per serving: 250 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook