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Crunchy Granola recipe by Phoebe Anna

Lemon spinach risotto on a round plate.


60 ml coconut oil, 125 ml brown rice syrup, 150 g coconut chips, 200 g peanut butter, 200 g oats. For the Chocolate: 100 g chocolate chips. For the Mixed Fruits: 100 g cranberries


Preheat the oven to 180 C. Heat the coconut oil and rice syrup in a small saucepan over low heat until it is slightly melted, but it’s not boiling. Stir thoroughly and remove from the heat.

Combine the coconut chips and peanut butter oats in a large bowl. If you’re making mixed fruit granola, you should also add the cranberries. Mix thoroughly. Add the melted coconut oil and rice syrup to the bowl and stir until they are evenly combined.

Bake for approximately 8 minutes, until the color is golden brown. When it gets to that point, cool it completely on the tray. Store it in an airtight container in a cool place for up to 6 weeks


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