- 2 tbsp almonds
- 2 tbsp pumpkin seeds
- 2 tbsp coconut flakes
- 1 tsp Ceylon cinnamon
- 2 tbsp coconut oil
Roughly chop the almonds and add to the bowl with the oat flakes, coconut flakes and pumpkin seeds and mix. Season with cinnamon if you like.
Heat coconut oil in the pasoli wok. Roast the granola mixture in it over a medium heat for 5 minutes, stirring occasionally.
Allow the granola to cool, fill into a large screw-top jar or storage container and seal tightly.
Shelf life: approx. 3 months.