Crunchy Almond and Poppyseed Granola
Ingredients
- 100 g fine oats
- 200 g rolled oats
- 150 g almonds, roughly chopped
- 3 Tbsp poppy seeds
- 1/2 tsp vanilla bean powder
- 1/2 tsp salt
- 70 g almond butter
- 70 g agave syrup
- 40 g water
Preparation
Preheat the oven to 160°C. Mix all dry ingredients in a big mixing bowl.
In a separate bowl mix the liquid ingredients.
Transfer the mixture to the dry ingredients and mix until there are no dry parts left.
Spread granola onto a parchment paper lined baking sheet and transfer to the oven. Bake for 20-25 minutes until the granola has a golden brown color. To ensure equal toasting, rotate the baking sheet after 10 minutes.
Let granola cool down completely on the baking sheet before breaking it up in clusters.
