NUT BUTTER GRANOLA 果仁醬 GRANOLA

It’s always best to make your granola fresh, and it’s just so easy to make - melt the wet ingredients, stir everything and bake, that’s all! Adding nut butter to the granola is a real game changer🤤 you can smell the nutty aroma every time you open your granola jar!

We will be using this granola a lot in our upcoming recipes😉 you can also eat it with any milk (it’s almond milk here) or greek yogurt;)

💡We are using pecan butter here but you can also use other nut butters. We have also added some pecan nuts & pumpkin seeds - you can add other nuts & seeds, coconut flakes, dried fruits, chocolate chips, etc. (For dried fruits/chocolate, stir them into the granola at the end when it’s cool).

 

Ingredients

．Rolled Oats 300g

．Nut Butter 80g

．Maple Syrup 100g

．Coconut Oil 50g

．Pumpkin Seeds + Pecans (100g)

 

 𝗠𝗲𝘁𝗵𝗼𝗱:

1. Preheat oven to 160C.
2. In a large bowl, combine rolled oats, other toppings (e.g. nuts, seeds) & a pinch of salt.
3. Combine nut butter, maple syrup and coconut oil in a saucepan over low heat. 
4. Pour the nut butter mixture over the oats mixture and stir well.
5. Line baking tray with parchment paper. Spread granola on top evenly and bake for 30 mins. Stir the mixture once halfway through baking.
6. Let your granola cool completely (at least 45 mins) without stirring it. Store in an airtight container.

 

材料：

．燕麥片 30g

．果仁醬 80g

．楓糖漿 100g

．椰子油 50g

．南瓜籽 + 碧根果 (100g)

 

做法：

1. 焗爐預熱至160℃。
2. 在大碗裏放入燕麥片、其他配料(如果仁、南瓜籽等)和鹽
3. 於鍋中放入果仁醬、楓糖漿和椰子油，攪勻以慢火煮溶。
4. 把(3)倒入(2)，攪拌至均勻。
5. 烤盤放上牛油紙，把granola平均地鋪在烤盤上，焗30分鐘。中途取出一次輕輕攪拌。
6. 將granola徹底放涼 (至少45分鐘)，期間不要攪動。待granola完全變涼後，即可儲存至密封器皿。