Simo and Cicci Recommend

Store the granola in a glass jar for a maximum of a week-10 days in a dark pantry.

Do not overbake the granola and keep the temperature low, around 320-356 °F, to prevent the granola from darkening too quickly and burning.

Alternatively, you can also bake the granola in an air fryer at the same temperature but halving the time, ensuring not to overlap the granola to guarantee even cooking.

Or if you don’t want to turn on the oven, you can try cooking them in a pan, stirring often with a spoon to prevent the oats from burning.

You can replace peanut butter with almond, hazelnut butter, or tahini.

You can use the sweetener of your choice, for example, erythritol, but also maple syrup, agave syrup, date syrup, etc.

To make this granola completely gluten-free, just replace the oats with rice flakes or gluten-free oats.

You can replace the nuts with more oats or seeds or alternatively with coconut flakes.

You can replace coconut oil with seed oil or avocado oil.

You can also use other types of nuts like hazelnuts, walnuts, pecans, cashews.

Additionally, you can use different seeds like chia seeds, sunflower seeds, sesame seeds, or poppy seeds.

Instead of raisins, you can use other dried fruits like cranberries, dates, apricots, prunes.