- 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 them to the bowl with the oat flakes, coconut flakes and pumpkin seeds and mix. Season with cinnamon if desired.
Heat coconut oil in the pasoli wok. Roast the granola mixture over medium heat for 5 minutes, stirring occasionally.
Allow the granola to cool, pour into a large screw-top jar or storage container and close tightly.
Shelf life: approx. 3 months.