It was 7:45 a.m. in New York. The city had already been awake for hours and so had we, thanks to the jetlag. It was our first time there and I dreamed of having a croissant and hot chocolate for breakfast while looking at Tiffany's window.

Just as we reached the intersection of 26th and Broadway Ave, it started raining and raining like there was no tomorrow. We took refuge in the cafeteria of the No Mad Hotel and had breakfast there.

That's how my love for granola was born, of which until then I didn't even know its name, but since then I love madly. You have many recipes on the blog but this is one of my favorites. I hope you like it too


To dip the granola:

  • 500 g gluten-free organic rolled oats
  • 80 ml coconut oil
  • 80 ml maple or agave syrup
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon cinnamon powder
  • a pinch of salt

For the trail mix

  • 500 g gluten-free organic rolled oats
  • 40 g pumpkin seeds
  • 40 g chia seeds
  • 45 g pecans
  • 45 g chopped hazelnuts
  • 40 g chopped almonds
  • 40 g almonds with skin
  • 30 g grated coconut
  • 30 g sliced coconut

Prepare all the ingredients. Heat all the ingredients to coat the jukebox and set aside.

In a large bowl, mix the rolled oats with the nuts, shredded coconut, seeds and salt. Mix well.

Add the hot mixture to the bowl and stir the ingredients until they are all well coated.

Pour the oat mixture onto a baking tray and, with the help of a spoon, flatten as much as possible, covering the entire surface.

Bake for about 20 minutes at 175º.

Allow to cool completely and break into pieces.

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