You may have noticed that supermarkets give granola a lot of shelf-space. From honey granola, super berry granola, chocolate granola and extra nutty granola to 3 seeds granola, options are endless. While this new trendy food is quite delicious, it remains unclear whether it’s actually good for you (even though it does a great marketing job on the healthy packaging).
To avoid anything too sweet, it’s always best to bake it yourself!
Here’s our granola recipe:
Makes about 1kg
Adaption of a recipe by David Lebovitz
450g multi-grain flakes or old-fashioned rolled oats
250g almonds, coarsely chopped (you can add more if you want, we just had enough of chopping them)
150g sunflower seeds
125g untoasted sesame seeds
2 teaspoons ground cinnamon
1 teaspoon dried ground ginger
1 teaspoon sea salt
100g packed light brown sugar
180g unsweetened fruit compote (we used apricot)
80g maple syrup
2 tablespoons vegetable oil (we used walnut oil)
Preheat the oven to 150C.
1. In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, cinnamon, ginger, and salt.
2. In a small saucepan, warm the fruit puree with the brown sugar, maple syrup, honey, and oil.
3. Mix the fruit mixture with the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets.
4. Bake the granola for about one hour, stirring every fifteen minutes, until the granola turns into a deep golden brown.
5. Remove from oven then cool.
Store the granola in a large, airtight container – to keep it crispy. You can keep it until you’ve ate the whole thing.
Mix it with yogurt and the fruit compote!