- Rolled oats (gluten-free): 130 g
- Amaranth: 50 g
- Coconut flakes: 100 g
- Rice flakes: 35 g
- Coconut flower syrup: 90 g
- salt: 1 pinch
- Tonka or vanilla: 1 tsp
- Coconut yogurt
- Banana chips
Preheat the oven to 180°C.
Mix oats, amaranth, coconut flakes, rice flakes, salt and vanilla or tonka in a mixing bowl.
Add the coconut flower syrup and mix everything evenly.
Spread the mixture on a baking sheet lined with baking paper and press it down evenly. You can use your hands or a glass for this.
Bake the granola for about 10 minutes until it turns slightly brown around the edges.
Let the granola cool completely before crumbling it with your hands. Serve your granola with coconut yogurt and garnish with shredded coconut and banana chips.