1tsporange oilfrom the baking department in the organic food store
3tspgingerbread spice
3tspcinnamon
50graisinsalternatively: cranberries
Instructions
Preheat the oven to 180°C top and bottom heat.
In a large bowl, mix together the oatmeal, walnuts, hazelnuts and salt.
Melt the coconut oil in a small saucepan over low heat and mix in the almond butter, maple syrup, orange oil, gingerbread spice and cinnamon until smooth. Add to the dry ingredients and mix well first with a spoon, then with your hands.
Place the mixture on a parchment-lined baking sheet and distribute it evenly. Bake for about 15–20 minutes, until the granola is golden brown. Check for the last 5 minutes that the granola does not burn. Take out and let cool.
Only when the granola has cooled down, mix in the raisins. The granola will keep for at least 6 weeks in an airtight container.
Wellcuisine-Tipp
In winter I like to eat my granola with warm apple-ginger-pears. For each portion you core and dice 1 small apple and 1 small pear with the peel. In a small saucepan, heat 1/2 tbsp coconut oil, add 1/2 tbsp chopped ginger and the pear and apple pieces. Sauté briefly, then deglaze with approx. 100 ml water and simmer gently for approx. 5–8 minutes, until the fruits are soft. Pour into a bowl and serve sprinkled with granola.