I’ve wanted to make my own homemade granola for a long time but I didn’t dare because I thought it would be difficult and laborious, but I couldn’t be more wrong. And the taste… it has nothing to do with packaged granolas! Without a doubt, it is one of the richest recipes that we have prepared on the blog, so you cannot miss it. It’s crunchy, sweet and gives an incredible flavor to milk, so it’s nice to have breakfast!

The recipe is very basic and you can change the ingredients you want, we like that it has oat flakes, nuts, seeds, dehydrated fruits and some sweetener such as agave or maple syrup, so that it is a sugar-free version .



  • 200 gramos de copos de avena
  • 75 gramos de almendras
  • 75 gramos de nueces
  • 75 gramos de dátiles
  • 75 gramos de mango deshidratado
  • 3 cucharadas de semillas de sésamo
  • 2 cucharaditas de canela en polvo
  • 200 gramos de sirope de agave
  • 2 cucharadas de aceite de coco
  • 2 cucharaditas de extracto de vainilla (opcional)
  • 2 cucharadas de agua


  1. In a bowl add the oat flakes, the almonds, the walnuts, the dates, the seeds of >sesame and powdered cinnamon. You can chop the ingredients to your liking or add them whole.
  2. In a saucepan add the agave syrup, the oil, the vanilla extract and the water, stir and leave it over medium heat until the ingredients are completely integrated but without To boil. We leave them until the coconut oil has completely melted.
  3. Pour the liquid ingredients over the dry ones and stir with a spoon to that the liquid mixture is distributed equally.
  4. Put our granola on an oven tray with baking paper and place it on the height oven (previously preheated) at 160 degrees for 25 minutes.
  5. When 10 minutes have passed, remove tray and with the help of a spoon or spatula turn your granola over so it doesn’t stick too much and return it to the oven.
  6. After another 10 minutes we return to stir and add the pieces of dehydrated mango, which as it is already quite dry, it is better to add to the final. Put the tray back in the oven for another 5 minutes.
  7. When the 25 minutes have passed, take it out of the oven and leave Cool completely before removing from pan. Ideally, store it in an airtight container at room temperature in a cool, dry place, and consume it within 15 days.
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