| 115 g | Gluten-free oats |
| 60 g | Flaked almonds |
| 60 g | Walnut pieces |
| 2 tbsp | Chiq seeds |
| 30 g | Shelled hemp seeds |
| 60 g | sunflower seeds |
| 60 g | pumpkin seeds |
| 60 g | sesame seeds |
| 1 scoop | protein powder |
| 30 g | coconut oil |
| 1 | pear |
| 1 tbsp | ground cinnamon |
| 5 tbsp | coconut water |
Chop the pear in a few pieces and blend it in a food processor with the coconut oil (melted), the protein powder, the coconut water and the cinnamon. Mix it until it turns into a thick paste.
Mix all the nuts and seeds in a mixing bowl. Optionally, you can chop the walnuts into smaller pieces.
Add the paste to the bowl with the seeds and the nuts and mix well until the paste is well distributed. Then spread the mixture on a baking tin. Bake for 35 minutes at 180° Celsius in a fan oven or 160° in gas oven. Take the baking tin out and turn the granola over every 10 minutes. After baking, let it rest until cold and store in an airtight container.
