Oat rye granola with almonds, cranberries and pumpkin seed

Oat rye granola with almonds, cranberries and pumpkin seeds is easy to make, and it tastes scrumptious! The recipe is by a popular cookbook author 
Christian Bitz, who has a MSc in human nutrition. 

This portion size fills a glass jar of 05, liter / 15 oz.

You will need the following ingredients: 
0,5 cups (1 dl) of almonds
0,5 cups (1 dl) of hazelnuts
0,25 cups (½ dl) of pumpkin seeds
3,5 oz (100 g) of oatmeal
3,5 oz (100 g)  rye flakes
0,5 cups (1 dl) of honey
2 tbsp. brown sugar
0,5 cups (1 dl) of dried cranberries (or dried blueberries / raisins)
1 tbsp. of chia-seeds (I replaced the chia-seeds with flaxseeds)

• Chop the almonds, hazelnuts and pumpkinseeds rougly with a knife.
• Cover a baking tray with bakingpaper, and roast the chopped almonds, hazelnuts and pumpkinseeds together with oats and rye in a preheated oven for about 10 minutes at 470 fahrenheit degrees (245 Celcius). 
• Mix honey, brown sugar, cranberries and flaxseed together, and pour the mix on the top of the the roasted ingredients.
• Bake the granola for 5 minutes at 430 Fahrenheit degrees (225 Celcius).
• When the granola has cooled down, loosen it carefully from the baking sheet (I experienced that the granola was a bit difficult to loosen - it might be a good idea to grease the bakingsheet just a bit - using coconut oil would give a slight taste of coconut).

Oat-rye granola is a tasty topping to yogurt. I eat sometimes a handful of it as a snack with a cup of tea. Besides the good taste, this granola is healthy: The almonds, hazelnuts and pumpkin seeds contain many good fatty acids. 

Next time I will tripple the portionsize - I just realized that you can easily fit 3 baking trays in an convection oven!

This is the only granola recipe I have tried so far - if you have a favorite,
I would like to exchange recipes :)

Nina

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