Granola is super easy to make and can keep refrigerated in an airtight container for weeks. It’s been a while since I’ve made a batch and decided to use up a bunch of things I had lying around the house. I went for a mix of instant and old-fashioned oats to have a more diverse texture, but you’re welcome to go for a single oat option of your choice, as its going to work just as good.

Also, I decided to take the pictures of the said granola just before running out to work at 7:00 am in the morning. Naturally, this was the worse idea I could possibly have had because the photos turned out incredibly blurry and quite awful. Sadly, the granola has since been eaten and all I have for you to marvel at are these two blurry pictures of the recipe. 😀

INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.79 EUR for all)

2 carrots (0.20 EUR)

1 apple (0.20 EUR)

1 and ½ cups instant oats (0.20 EUR)

1 and ½ cups old-fashioned oats (0.20 EUR)

2 tbsp ground flax seeds (0.07 EUR)

3 tbsp sunflower seeds (0.20 EUR)

½ cup raisins (0.20 EUR)

Pinch of salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

2 tsp cinnamon (0.13 EUR)

1 tsp ginger powder (0.07 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 tbsp coconut oil, melted (0.27 EUR)

METHOD:

Preheat the oven to 175°C and line a baking sheet with parchment paper. Using a box grater, grate the carrots and the apple. I peeled my carrots but decided to leave the skin on the apple. Add in the rest of the ingredients and give a good stir so it’s all well incorporated. I find the easiest way to do this is with my hands. Spread the granola evenly on a prepared baking sheet. I prefer to leave it clumpy and not press it into the pan too much, as the final product is then more chewy and textured.

Bake for 30-40 minutes to desired crispiness. Allow the granola to cool completely on a baking sheet before transferring to an airtight container and refrigerating.

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Domaća granola je jako jednostavna za napraviti, a u hermetički zatvorenoj posudi u hladnjaku će držati tjednima. Pošto već duže vremena nisam radila granolu, odlučila sam iskoristiti sastojke koji su mi se našli doma. U receptu sam pomiješala sitne i krupne zobene pahuljice da dobijem raznolikiju teksturu, ali vi slobodno stavite i samo jednu vrstu zobenih pahuljica jer će granola i dalje ostati super.

Ono što sam kasnije mudro napravila je da sam uslikala fotografije gotove granole netom prije nego što sam u 7:00 ujutro izjurila iz stana na posao. Naravno, to je bila jedna od gorih ideja koje su mi pale na pamet jer su slike ispale mutne i užasne. Na žalost, granola se od tada odavno pojela, tako da se vi u ovom recept možete diviti samo ovim dvjema koma slikama. 😀

SASTOJCI:

(Za 6 porcija / 2,21 kn po porciji / 13,26 kn za sve)

2 mrkve (1,50 kn)

1 jabuka (1,50 kn)

1 i ½ šalica sitnih zobenih pahuljica (1,50 kn)

1 i ½ šalica krupnih zobenih pahuljica (1,50 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

3 žlice suncokretovih sjemenki (1,50 kn)

½ šalice grožđica (1,50 kn)

Prstohvat soli (0,01 kn)

1 žlica šećera (0,05 kn)

2 žličice cimeta (1,00 kn)

1 žličica mljevenog đumbira (0,50 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 žlice kokosovog ulja, rastopljene (2,00 kn)

PRIPREMA:

Zagrijte pećnicu na 175°C. Obložite protvan papirom za pečenje i stavite na stranu. Naribajte mrkve i jabuku. Ja sam mrkve ogulila, ali jabuku nisam. Dodajte preostale sastojke i dobro sve izmiješajte da se sjedini. Meni je uvijek sve najlakše promiješati rukama. Granolu ravnomjerno raširite po pripremljenom protvanu. Meni ju je draže ostaviti grudastu i ne utiskivati ju puno u protvan, jer mi je tako završni proizvod draže teksture.

Pecite 30-40 minuta do željene hrskavoće. Pustite da se granola skroz ohladi na protvanu prije nego ju preselite u hermetički zatvorenu posudu u hladnjaku.