home-made granola

i never thought about making my own granola . one: i rarely eat breakfast at home (only on the weekends). two: switzerland is somewhat the mecca for muesli. it comes in all sorts  of flavors and mixtures. and three: if i ever make breakfast (on the weekend, as i mentioned) i make my own mix from scratch.

before christmas, i thought about possible food gifts for my family. and not something that i’ve made all the time. not easy, given that we’ve probably made most of the common food gifts (from fudge, to spiced bread, candied almonds or truffles in various colors and flavors) for christmas during my last 20 years or so. then i saw this granola recipe from nigella lawson’s and i thought: that’s the ideal gift for my grandma and granddad.

i ended up adapting nigella’s recipe in the end, because i wanted to make it ‘preservable’ for at least a few weeks, and the apple sauce made me dubious this would have been possible. it was quite cinnamon-y – perfect for the holiday season.

home-made granola
adapted from nigella lawson

500 g large rolled oats
500 g small rolled oats
100 g sesame
100 g sunflower seeds
100 almonds, chopped coarsely
100 hazelnuts, chopped coarsely
50 g pistachios
1/2 sunflower oil
1 cup maple syrup
4 large tbsp. acacia honey
1 cup brown sugar or muscovado sugar (i used the latter)
4 tbsp. cinnamon
1 tsp. fleur de sel

200 g dried cranberries
100 g raisins
100 g dried blueberries

preheat the oven to 160 degrees celsius. mix everything except for the dried fruits in a large bowl. the mixture has got to be a bit moist and sticky, that’s basically my learning. spread evenly on a baking sheet lined with a parchment paper. it shouldn’t be piled too high, or else spread on two sheets. now bake the granola mix for at least 45 minutes. make sure to stir occasionally to assure an even golden roast. when a lovely, nutty, cinnamon-y smell fills the air, take out and let cool completely.

when cooled, mix in the dried cranberries, raisins and dried blueberries (or any other dried fruits, like apricots or dates), and fill into (previously thoroughly cleaned with really hot water) old-school, airtight sealable canning jars. decorate with a ribbon or gift tag. the granola is best served with icy milk or soy milk.

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