All ingredients are listed in cup sizes. I used a standard Ikea teacup for this because mixing the contents is so much faster and easier.
4cupsoatmeallarge leaf
2cupscorn flakesunsweetened
2cupspuffed riceunsweetened
1cupchopped almonds
1/2cupdesiccated coconut
1/3cupcoconut oil
1/3cupmaple syrup
1.5tspcinnamon
1tspvanilla extract
1/4tspnutmeg
3/4tspsalt
1/3cupraisinsalternatively: dried cranberries
Instructions
Preheat the oven to 180°C degrees top and bottom heat.
In a large bowl, mix together the oatmeal, corn flakes, puffed rice, chopped almonds and desiccated coconut. Heat the coconut oil in a saucepan until it is liquid and mix in a small bowl with maple syrup, cinnamon, nutmeg, salt and vanilla extract. Add to the dry mixture and mix well with a spoon or with your hands. Place half of the mixture on a parchment-lined baking sheet and distribute evenly. Bake for about 20 minutes, until the granola is golden brown. Turn with a spoon every now and then so that it browns evenly. Take out and let cool. Then bake the rest of the granola in the same way. Only when the granola has cooled down, mix in the raisins.
The granola will keep for about 3 weeks in an airtight container.
Wellcuisine-Tipp
I like to eat my granola with unsweetened almond, oat or rice coconut milk. In summer it tastes great with berries and in winter with apple pieces roasted in coconut oil with fresh ginger and cinnamon.