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Granola with a twist

Sure, you can buy granola anywhere, but it's even better if you can choose exactly what kind of flakes, nuts and fruits are used, how sweet you want it, vegan or with a honey flare... and then the SMELL!!! With a freshly roasted granola at home you won’t stay alone…

I make mine with Whole Grain Spelled Large Leaf Flakes, some honey for my health and I prefer fresh fruit to dried. Here is a basic recipe with variable options depending on your taste.

Try the Twist!


500 grams oat flakes/spelt flakes

1 cup (approx. 100 grams) pumpkin seeds

1 cup of sunflower seeds

1 cup of almonds

1 cup of poppy seeds (= The Twist)

1 cup coconut flakes

1 cup (approx. 80 grams) butter/coconut oil

0.5-1 cup of honey or maple syrup for a vegan version

1 teaspoon vanilla extract


1. Preheat the oven to 180 degrees celsius.

2. Mix all the dry ingredients, except for the coconut flakes, in a large bowl.

3. Heat the honey, coconut oil, and vanilla extract in a small pot over a low flame, stirring until mixed.

4. Pour the honey-coconut oil mixture evenly over the dry ingredients and mix well.

5. Spread the mixture evenly on a baking sheet and place in the oven for 10 minutes. Sprinkle the coconut flakes on top after 10 minutes mix everything together.

6. Roast for another10 minutes until the mixture has a nice brown color…


The coconut oil variation of the granola can be stored in a closed jar for 3-4 weeks. With butter only two weeks.

Be-Te-A-von! (Bon appetit!)

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