Ingredients
- Coarse flaked oats | 2 cup
- Flaxseed | 1/4 cup
- Chia seed | 1/4 cup
- Sunflower seed | 1/4 cup
- Sesame | 1/4 cup
- Nuts | 1/4 cup
- Brazil nuts | 1/4 cup
- Olive oil | 1/4 cup
- Honey | 1/4 cup
- Brown sugar | 1/4 cup
- Dried fruits | 1/2 cup
Recipe
- Place the oats in a frying pan and roast for approximately 3 minutes.
- Then add the seeds, chestnuts, olive oil, honey and sugar and let it toast, always stirring, taking care not to burn.
- Once the bottom of the skillet is dry, let it cool. You can transfer to another container or in the frying pan itself.
- After it cools down, add the dried fruit.
- I used 1/2 cup of raisins, 4 apricots and 2 figs. But it's up to you. All seeds and dried fruits can be replaced with others of your choice.
- If well stored in airtight containers, it lasts up to 10 days out of the fridge.
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