A crunchy granola is a great option for breakfast or a mid-day snack. I usually eat my granola with frozen berries and yoghurt, so the I don’t add that much dried fruit into the granola. If you want to add more dried fruits dried apricots or mangoes fit this recipe really well. Honey or some kind of syrup creates the crunchiness of granola. This recipe is relatively light on honey, but by not mixing it in at first it creates some really crunchy clumps of granola without adding a bunch of sweetness. If you want a more uniform crunch, add the honey at the same time as the oil and mix it properly. It’s important to allow the granola to cool after roasting it, because as it cools the honey will harden and allow for crunchy chunks to form.

• 5dl whole grain oats
• 5dl rolled oats
• 2-3 dl pecan nuts
• 1dl shredded coconut
• 2dl raisins
• ~1/2 dl honey
• ~1/2 dl olive oil
• 1-2 tsp cinnamon
• ~1tsp salt

1. Preheat oven to 175 ºC.
2. Roughly chop nuts and combine with oars and shredded coconut in a bowl.
3. Add olive oil, cinnamon and salt and mix thoroughly.
4. Pour mix into a line baking tray. Distribute evenly onto the tray.
5. Drizzle the honey onto the granola. Bake in the oven for 30 minutes, mixing it halfway through.
6. After taking the granola out of the oven, allow it to cool for at least 30 min before adding the raisins and mixing it thoroughly.
7. Store in an airtight container, serve with yoghurt and berries.