Granola is a relatively new comer on the food scene- I don’t recall eating anything like that when I was younger. But it is a very worthy addition to a health-conscious larder and even though there are some delicious shop-bought versions, it remains a luxury product. Given it is such an easy thing to make in big quantities, I would really recommend you try doing your own customised version from time to time.
I do realise that this is my second Granola on the blog but they are very different: the previous one had the smoky and rich taste of treacle and held into clumps because of the butter content ; while this new one is a finer, paler edition and has a delicate hint of citrus with the addition of grated lemon and orange zest. I also really love the coconut shavings I’ve added! Let’s say it’s a springtime version…
I have it in the morning with oat milk, for a snack directly from the jar and if coming back hungry from late night outing, I enjoy it over yogurt with a hint of honey or agave syrup. You can have it with milk, add fresh fruit to it, the combinations are endless…
- Rapeseed oil (with dash of linseed oil) 160ml
- Maple syrup 120ml
- Rolled oats 200g
- Barley or quinoa flakes 50g (optional)
- Agave syrup 2 Tbsp
- Mix of pecan nuts, linseeds, pumpkins seeds, sesame seeds, sunflower and linseeds
- Coconut shavings or ground coconut
- Pinch of sea salt
- Zest of one orange and one lemon
Mix all the dry ingredients into a large bowl, then add the oil and mix it in.
Add the maple syrup and rub it all in.
This time I used some toasted coconut shavings that I had found at Wholefoods and they were a great addition! But if I don’t have them I’ll try something else!
I love experimenting with new flavours and the hint of citrus brought in by the zest makes my morning every day at the moment! Aromatherapy tells us that lemon and orange essential oils are both uplifting and energising so I feel this is therapy as well as a meal.
Spread the mix into a shallow dish and place in the middle shelf of your oven for no more than 40 min at 150°. Slowly baking is best. It is ready when toasted and golden. A low oven is important because the seeds burn easily.