\n
\n11 dl (400
\ng) old fashioned oats\u00a0<\/span><\/p>\n\n
2 dl (80 g)
\nrice flakes\u00a0<\/span><\/div>\n\n
1 dl (35 g)
\ncoconut flakes, coarsely crushed\u00a0<\/span><\/div>\n\n
2 dl (170 g)
\nbrown sugar\u00a0<\/span><\/div>\n\n
1 dl (100 g)
\nsunflower seeds\u00a0<\/span><\/div>\n\n
0,5 dl (30
\ng) sesame seeds\u00a0<\/span><\/div>\n\n
1 dl (90 g) coconut
\noil\u00a0<\/span><\/div>\n\n
2 dl (1 cup,
\nUS) dried dates or plums\u00a0<\/span><\/div>\n\n
Combine the
\nflakes, sugar, roughly chopped nuts and seeds in a large bowl. Mix the water,
\noil and ginger and pour the wet-mix into the dry-mix. Stir well. Line a large
\nbaking tray with a baking paper sheet and spread the granola on top.\u00a0<\/span><\/div>\n\n
Preheat the
\noven to 200\u00b0C. Place the baking tray on the center rack of the heated oven.
\nBake for 40 minutes, stirring occasionally. Reduce the temperature to 150\u00b0C and
\nbake for 10 minutes. Make sure the granola is completely dry and remove from
\nthe oven.\u00a0<\/span><\/div>\n\n
Allow the
\ngranola to cool for 30 minutes. Sprinkle dried dates or plums (cut in raisin-size
\npieces) on top. Stir well. Cool the granola completely.\u00a0<\/span><\/div>\n\n
Store in an
\nairtight jar. Enjoy with yoghurt.<\/span><\/div>\n<\/div>\n
\n<\/span>
\n<\/p>\n
\n<\/span>\n<\/div>\n
![](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg1vrMsRNlJ29CyqwYg5QYy15x5WQaNSEzPzWIzW3RT6UrvDDUKfLmCg7iQdseKrb-nEMiPv2_ufSGlQBIPEldmvH1imKZCsReKI7FoT5gnRRGyeScn1gmb5RXzpoprd_u_hWwRh8dxF9Q\/s1600\/Hemmottelugranola+472.jpg\")
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