Thursday, May 9, 2019

granola vol. 2

600g rolled oats 
100-150g coconut chips
400g raw nuts (hazelnuts, walnuts halves, almonds)
2 teaspoons salt
240ml maple syrup 
160ml olive oil

This amount requires two oven trays. And if you are not granola type of person there is no need to make ahead this amount. Simply cut the recipe in half and you will be fine for a week. 
Preheat the oven to 150 degrees C. 
Mix all dry ingredients in a large bowl. Add olive oil and maple syrup and stir well to coat evenly. Spread out the mixture on the prepared tray and bake for about 40 minutes. Make sure to stir once or twice. I follow original advice and check on granola every 15 minutes as it bakes. Once it's evenly brown and coconut chips toasted it's done. 
Allow to cool completely, then transfer the granola to airtight containers. 

Recipe adopted from Molly Wizenberg <3

I made my version only with whole hazelnuts and served it once only with pink grapefruit and fresh orange juice. I usually eat granola with plain yogurt but sometimes I love to serve it only with fresh citruses or berries. Tonight I have made another batch with combination of nuts, whole hazelnuts, walnuts halves and whole almonds. Now I am impatiently waiting for the weekend to grab some fresh strawberries from the market, first of the season, to pair them with granola and coconut yogurt.
You'll be crazy not to try the best granola so far.

You get out of the bed and go to the kitchen. You put the water on to boil for a good cup of tea or coffee. Temperatures are pretty low and we are experiencing winter blues. Most of the days are dark, rainy and cold. Still, mosquitoes are biting. You want to scratch but instead you reach for your best granola and start to nibble. Spring winter blues relief from a jar. Do try!

Thanks again Molly for such a great granola recipe.

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