Ingredients for 50 dkg granola

200 g gluten-free oats (fine and large flakes work equally well, I half and half)
50 ml liquified coconut oil
50 ml honey
150 g unsweetened dried apricots, cubed finely
50 g hazelnuts, chopped
30 g coconut flakes
1/2 tsp ground cinnamon
1 tsp vanilla extract or 1 tsp ground vanilla
pinch of salt

Store-bought granola is very expensive and contains too much sugar. I have homemade granola for breakfast about once a week, usually with unsweetened coconut yoghurt and fresh fruit. Variety is important for me, so I prefer to eat savoury breakfasts on most days. It's worth trying different things: using a variety of nuts, unsweetened dried fruit and spices. At 15 mg of vitamin E per 100 grams, hazelnuts cover the daily vitamin E intake, but unfortunately their polyunsaturated fat content is also quite high. Dried apricots are slightly lower  in vitamin E with a content of 4.3 mg, but are a good option when the ratio of vitamin E to polyunsaturated fatty acids is taken into account.

Heat the coconut oil until lukewarm and liquified, and mix with the honey, vanilla and salt. In a separate bowl, thoroughly mix the oats, hazelnuts, dried apricots, coconut and cinnamon, pour over the honey coconut oil and mix well. Spread out evenly on a baking tray lined with baking paper (or silicone baking sheet) and bake in a preheated oven at 160°C (do not use the fan oven setting!) for 10 minutes. When removed, turn once and leave to cool completely. Put in a jar. With a pretty label and a colored ribbon, this granola makes a lovely gift!