Granola is the new trend. If you are wondering what granola is, is a combo of oats, nuts, seeds, sweetener and neutral oil that are baked until crisp, toasted and golden brown. It can be considered as breakfast or snack food. Depending on the oat - nuts ratio and the baking process granola texture may differ. The more oats the granola has, the more cereal-like texture it takes. Moreover, if stirring the granola during baking, the more loose and cereal-like consistency it takes. If not stirring the granola at all while baking (like I do), the more compact it becomes and is more similar to a small oat bar.

I prefer eating granola plain as a snack while I am working. Some times for an afternoon snack, I like granola with greek yogurt, fresh fruits and a drizzle of honey. Therefore, this granola has small oat-nuts ratio ( 1cup of oats : 4 cups of nuts and seeds), meaning that each bite is full of nuts and oats are there just to combine this nuts together! For this recipe I use: sunflower seeds, pumpkin seeds, chia seeds, flax seeds, hazelnuts, walnuts and almonds. Feel free to use whatever nuts and seeds you like. For sweetener I use honey and for oil, coconut oil. For taste I add cinnamon, shredded coconut and a pinch of salt. Instead of honey you can use for the same amount maple syrup or agave syrup.

This homemade granola is super easy to make. Combine the oats along with the nuts and seeds in a big mixing bowl and mix well with a spatula.

Add the cinnamon powder, the shredded coconut and the salt and give a good stir. Add the honey and then work the granola with your hands, trying to mix as well as possible.

Finally add the coconut oil (it should be at room temperature, soft, not melted nor cold) and again work it with your hands until incorporated. At this step you can taste your granola and add more cinnamon, shredded coconut, salt or honey if you like.

Transfer the granola to a square pan 20cm x 20cm (8 inch x 8inch) lined with parchment paper. Spread the granola evenly in the pan and press it gently on top with a rubber spatula. This way you get chunky pieces of granola. If you prefer your granola to be in small pieces and more loose you can avoid this step.

Move into a preheated oven at 170°C (340°F) fan forced, on a wire rack placed in the middle of the oven. Bake for 15' - 20' or until golden brown. Do not over bake, else your granola will end up bitter. Once ready, remove from the oven and transfer the pan on a wire rack to cool completely. Once removing from the oven, your warm granola is still soft. Do not worry, while the granola is getting colder it starts to harden.

Once cooled completely, break the granola to pieces of your choice. At this time you can add whatever extra ingredient you like, such as raisins, dried cranberries, coconut flakes, chocolate chips or other dried fruits.

Transfer the granola to an airtight container and store it in a dry place at room temperature for up to a month. Enjoy your granola with milk, yogurt or plain! Give it a try and let me know!