Words cannot describe how much I LOVE this simple almond granola! Well, here are two summer granola recipes and I couldn´t pic between the two.
First is almond pumpkin seed granola for which I use whole almonds for nice crunch. This almond granola recipe is very easy to make and it disappears quickly in my house so it´s a good thing that I can quickly make new batch in minutes literally!
For this summer granola recipe I am not using any dried fruit as now we have beautiful summer fruit that is sweet enough!
This is also healthy granola recipe for which I use coconut oil for a very discreet coconut flavor and not too much honey. If you prefer this summer granola homemade to be more granola like, in lumps then add more honey.
I often experiment with different granola recipes and this is just one of my summer granola ideas. I just really like testing new flavors!
Then to serve, just use fresh summer fruit and then you can enjoy summer granola bowl for breakfast or dessert!
For this pumpkin seed granola recipe you don´t have to be very strict with measurements. I actually never measure and just how ever much I feel like of each ingredient.
Second is coconut almond granola recipe to which I just add some coconut chips. And to match the delicate consistency, instead of whole almonds I like to use flaked almonds.
This one goes really well with strawberries!
Almond and pumpkin seed granola two ways
Course: Breakfast, Healthy Desserts20
servings50
minutesIngredients
- Ingredients for whole almond and pumpkin seed granola ( 2L jar )
300 gr rye
100 gr pumpkin seeds
30 gr flax seeds
150 gr whole almonds
3 tbsp coconut oil
2 tbsp honey
- To serve
1 nectarine
1 tbsp honey
4 tbsp Greek yoghurt
- Ingredients for flaked almond, pumpkin seed and coconut granola ( 2L jar )
300 gr rye
100 gr pumpkin seeds
30 gr flax seeds
100 gr flaked almonds
100 gr coconut chips
3 tbsp coconut oil
2 tbsp honey
- To serve
5 strawberries
1 tbsp honey
4 tbsp Greek yoghurt
Process
- For the whole almond and pumpkin seed granola
- Melt coconut oil if it already isn´t runny.
- Add all the ingredients to a large bowl and mix to combine. Transfer to a large baking sheet. Bake at 175C for around 45 minutes or until golden brown. Mix every 15 minutes for even baking. Leave to cool before transferring to a jar.
- Serve on top of Greek yoghurt with some chopped nectarines and more honey.
- For the flaked almond, pumpkin seed and coconut granola
- Melt coconut oil if it already isn´t runny.
- Add all the ingredients to a large bowl and mix to combine. Transfer to a large baking sheet. Bake at 175C for around 45 minutes or until golden brown. Mix every 15 minutes for even baking. Leave to cool before transferring to a jar.
- If you are using already toasted coconut chips, add them afterwards. Otherwise add them with the rest of the ingredients.
- Serve on top of Greek yoghurt with some chopped strawberries and more honey.
- Enjoy!
Recipe Video
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