I have been looking for a brand that makes granola without cinnamon because I don’t like that flavor so much. Finally I decided to make my own granola and put in it what I love… Here below are my favorite ingredients so far but I leave up to you to choose your own. I love to eat my homemade granola with kefir, fresh berries, figs, and honey. Enjoy it…

INGREDIENTS

• 4 cups whole wheat rolled oats and rye
• 1 cup chopped walnuts
• ½ cup chopped almonds
• ½ cup hemp seeds
• 1/4 cup of sunflower seeds
• 2/3 cup of resine
• ½ teaspoon fine-grain sea salt
• ½ cup extra virgin olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla or orange extract
• a small size orange zest if you like to have an aromatic taste

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, seeds, and salt. Stir to blend.
3. Pour in the oil, maple syrup/honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.