Sunday Cake Granola Homemade Recipe
Make this crunchy homemade granola with almonds, sunflower and pumpkin seeds, finished with freeze-dried strawberries and coconut chips. Baked at 180°C with regular stirring for even toasting, then mixed with light, airy puffed amaranth. Perfect for breakfast or snacking.
Ingredients
Instructions
- 1
Preheat oven to 350°F with both top and bottom heat.
- 2
Combine all granola ingredients in a large bowl.
- 3
Stir until everything is well combined and spread mixture on a baking sheet lined with parchment paper.
- 4
Bake for 20 minutes, stirring every 5 minutes for even browning.
- 5
Remove from oven and let cool completely.
- 6
Once mixture reaches room temperature, transfer back to bowl.
- 7
Add freeze-dried strawberries, coconut chips, and puffed amaranth.
- 8
Stir until combined.
Tips
Stir every 5 minutes during baking to prevent burning and ensure even browning.
Let granola cool fully before adding delicate ingredients like freeze-dried fruit and coconut chips to prevent them from breaking down.
Good to Know
Keep in an airtight container at room temperature for up to 2 weeks.
Prepare through step 5 up to 5 days ahead. Add freeze-dried fruit and coconut chips just before serving to maintain crispness.
Serve with yogurt, milk, or plant-based milk alternative for breakfast.
Common Mistakes
Do not skip stirring every 5 minutes to avoid uneven browning and burnt edges.
Do not add freeze-dried strawberries and coconut chips while granola is still warm to avoid sogginess.