Intutive granola recipe for a crunchy breakfast
Granola is very grateful because it gives you the opportunity to reuse older flakes and it lends itself to result in a variety of flavours to your taste. Whether you prefer nuts or seeds, honey or agave, rice or oat, or even a combination of all of it together, that’s up to your liking. Try to make it a bit different every time in order to discover new flavours and to add variation to your breakfasts. Spice up your life, get out of your comfort zone, don’t follow my recipes to the letter if you don’t feel like it, add your personal twist to it and enjoy the time you spend in the kitchen. And most of all, share your food, it tastes so much better when you do so…
Here’s one of those I made:
- 500 grams of a mix of oat, wheat, rice, barley and rye flakes
- 100 grams of puffed wholegrain and rice
- 100 grams of almonds
- 100 grams of agave
- 60 grams of brown sugar
- 40 grams of hazelnut oil
- 3 tablespoons of flax seeds
- 5 tablespoons of sunflower seeds
- 60 grams of flaked almonds
- a pinch of salt
- a pinch of grated nutmeg
- a pinch of cinnamon
Preheat the oven at 160°C.
Roughly chop the almonds and or other nuts you would like to add.
Mix all the ingredients together, but add the sweeteners, salt and spices last to prevent it from curdling.
You should obtain a glazy mixture, try it to taste if it needs more flavouring or sweetening.
Cover a baking tray with a baking sheet and evenly spread the granola on the tray.
Put it in the oven to bake for about 25 minutes, but remove it now and then to give it a good stir.
The granola is ready when it has a nice caramel brown colour.
Leave it to cool down, the sugar will crystallize and give it a crispy bite.
Optionally you can now also add some dried fruits like sultanas or apricots.
I got inspired by Thursday Dinners to start making granola, but as I didn’t have all the ingredients for the recipe I gave my first attempt a personal twist with the available nuts, flakes and sweeteners I had. This granola is quite different from theirs, but they all have the same process. So once you get that, you can create your own. Delicious with yoghurt and fresh seasonal fruit, too bad strawberry season is over.