© 2018 Can Caramelo

Granola & Homemade Almond Milk

When I was writing the post on overnight oats the other day, I realized I didn’t have any granola recipe on the blog. Maybe because there are so many recipes floating in cyberspace already. Still, this is the recipe I use, varying it according to the ingredients I have at hand. And one of the reasons to start this blog was to be able to replicate the best of my recipes, so now I’ll be able to look the quantities up myself whenever a batch of granola is about to be finished.

I remember an occasion in which we had a guest staying and in the morning I offered some granola as a topping for muesli. She answered with a decisive “noo, that is much too sweet and greasy”, that seemed to come from the heart. Of course she was supposing the granola I was offering was store-bought. Bought granola can be tasty, but it’s usually too sweet and often made with palm oil or hydrogenated fats, usually not the ones that are best for us. But if you make it at home, you can use the best ingredients and adjust sweetness according to your taste. So here you go with a recipe for a sweet, but not overly so granola, crunchy, delicious, made with coconut oil. It never lasts very long at home, because it’s great on top of oats, yoghurt and smoothies. And if it’s about to be finished I bake another tray, it’s quick and simple and it’s a staple food we like to have.

I add the recipe for homemade almond milk, because it pairs really well with the granola and just as with the granola, it’s so much better than store bought. It has a taste almost like marzipan and a thick white color.

If you would like to see any more specific granola recipes on the blog (like banana bread, or chunky monkey or strawberry cheesecake or whatever), tell me in the comments and I will look into it!



  • 4 cups rolled oats or other cereals (spelt, quinoa, buckwheat, etc.)
  • 1 cup nuts (almonds, walnuts, hazelnuts, pecans, cashews…)
  • 1/2 cup seeds (pumpkin, sunflower, sesame, )
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract or seeds from 1 vanilla bean (optional, but delicious)

optional add-ins:

  • coconut flakes (5min before the granola is ready, and watching closely as they can burn rather quickly)
  • dried fruit, after the granola has cooled down: raisins, cranberries, (sour) cherries, etc.
  • dark chocolate chips or chunks
  • hemp hearts

Preheat the oven to 180ºC/350ºF. Roughly chop the nuts. Combine all ingredients in a big bowl. Line a baking pan with parchment paper and spread the granola evenly. Bake for 20-25 minutes, until golden and crunchy. Let cool down completely. Store in airtight jars.

Leche de Almendras casera

Almond milk


  • 1 cup almonds, soaked overnight in water (in the fridge if room temperatures are elevated)
  • 4 cups water


Rinse the almonds and put them in a (highspeed) blender, together with the water. Blend for a couple of minutes. Strain with the aid of a nut milk bag or a cheese cloth. Sweeten with a date or some maple syrup if you wish (I don’t, because I’ll be able to use it for sweet and savoury, for the granola I don’t need it and for a smoothie, sweetener can be added in the moment). Fill in glass bottles and store in the fridge for 3-4 days.

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