[by Karin Barnhoorn]
Baking Sunday… I’ve shared this (refined) sugarfree homemade granola before, but since I get the granola recipe question regularly I’d like to share it again. Easy – ridiculously easy – healthy and delicious, if I say so myself. It’s the first thing I make when arriving in our Portuguese countryside quinta.
A homemade granola for food snobs. Yes, I freely admit that I am a food snob. Not in the sence that I want to travel the world to benchmark *** restaurants (hm, on the other hand) but in the sence that I can’t always find what I’m looking for. Foodwise.
I like simple and healthy, preferable organic, good honest food. As in sugar-free almond milk, coconut yoghurt (my next DIY project since I can’t find it in Algarve) organic spelt bread or 85% fairtrade dark chocolate. To name a few.
Since it is hard to find granola – under 10 euro – that doesn’t contain loads of refined sugar or is raisin-free, I started to make my own. Blindfolded by now, if I have to.
Recipe (sugarfree) homemade granola.
With sugar-free I mean refined sugar-free. I use organic maple or agave syrup as sweetener and if available organic ingredients. Regard this recipe as an entry level granola with oats, nuts and seeds as basis.
Be creative and mix and match with whatever is in stock in your kitchen cabinet. As I do in my sugarfree banana bread.
Some add dried fruit or goij berries (after the baking, otherwise it will burn), but I like mine plain and prefer adding fresh berries or whatever fruit available in my breakfast bowl.
Ingredients I like to find in my homemade granola
• 250 gr. rolled oats
• 50 gr. flaked almonds
• 50 gr. pumpkin seeds
• 50 gr. sunflower seeds
• 50 gr. hazelnuts
• handful crushed walnuts
• 25 gr. sesame seeds mixed with 25 gr. linseed
• 50 gr. coconut flakes or shavings
• 60 gr. coconut oil
• 100 ml (raw) maple syrup
• 1/2 scraped vanilla pod
• tablespoon (raw) honey
• half tablespoon cinnamon
Homemade granola preparations
Preheat the oven to 175 ºC.
I start with mixing the coconut oil (liquefy au bain-marie), vanilla and honey/syrup in one bowl. Mix the oats, seeds and (chopped) nuts in another bowl. For now without the coconut flakes, you’ll need these only after the first baking time. Then add the ‘dry’ into the ‘liquid’ bowl. Either toss with utensils or get your clean hands dirty. The easy way to gain a quick even mixture. Toss and turn!
Spread the mixture in a thin layer on a baking sheet, bake for 10 minutes until lightly roasted. Take it out, stir, spread and bake again for about 10 minutes or less. Watch carefully and make sure it doesn’t burn. Take it out again, stir and mix with the coconut flakes. Bake again for 10 more minutes until golden brown. That’s all.
Cool the homemade granola completely before storing. Or eating. It stays crunchy up to 2 weeks in an airtight glass container. Next step might be me bringing my organic refined sugar-free homemade granola in a ziplock bag to a 5* hotel. You’re a food snob or not.