Hey guys, I’m back! I know it’s been a while, but my head is much, much better now, and even my broken collarbone hardly hurts any more. Well, as long as I keep my elbow close to my waist. But it’s a start, right? And at least it means I can do some baking again, which is an enormous relief! So, today, I will be sharing my recipe for home-made granola with you.
I realised how great granola is only a little while ago. During the Christmas break, I was suddenly wondering why I had never tried making granola, so I gave it a try and it turned out way better than I had expected. I was really surprised with how tasty and filling the granola was. Only when the first batch was all eaten (which didn’t take very long, to be honest…), I went happily back to good old oatmeal for breakfast again.
But then, I broke my collarbone. So making oatmeal in the morning really was no option for a bit. At first I just ate yoghurt with some fruit and raw oats in the morning, but once I got a little agility back, I decide making granola would be worth the effort. I mean, it did take me rather a long time, but as you can make this in a bigger batch, it was definitely a lot less time-consuming than making oatmeal every morning would be. And again, as soon as I got the first batch out of the oven, I realised again how amazingly tasty this granola is. It’s like eating miniature cookies for breakfast, only kind of healthy!
So, after making a second batch yesterday, I decided it was time to share the recipe with you. It is so easy, you can even make this with one hand! (Though using two would really save you a lot of time, believe me, I tried) ;)
Homemade Granola (makes enough for about four generous breakfast servings)
What you will need:
- 3/4 cup of rolled oats (big ones, not the quick-cooked, but whole, rolled grains)
- ¼ cup of whole-wheat flour
- Two tablespoons of honey
- One tablespoon of palm sugar (other non-refined sugars would probably also work, I have not tested that yet though)
- 2 tablespoons of coconut oil (solid)
- A pinch of salt
- Some apple pie spices
- Optional: a few drops of pure vanilla extract (or experiment with other extracts, maybe lemon or almond, or… well, whatever you like really)
- Basically you just mix everything together, trying to chop the clumps of coconut oil into smaller bits with your spoon.
- When that is as good as it gets, use your hands to make it a nice crumbly texture. It’s okay to have a few small chunks of coconut oil left, that will create nice crispy bits.
- Transfer the crumble to a baking tray, spreading it evenly in a thickness of about half a centimetre.
- Now heat your oven to 150 degrees Celsius (convection). When it has reached the proper heat, put the baking tray in the oven.
- After about 20 minutes, take out the tray and give the crumble a proper stir. Then put it back in for another 20 minutes of baking.
- After a total of 35 to 40 minutes, your crumble should be a nice golden brown. Take it out, stir again and leave to cool for a bit. Don’t worry if it is still soft, that will settle once it cools.
- When the granola is completely cooled, you can store it in an air-tight container. You can store it for at least four days, and I expect quite a lot longer. Mine was all eaten by that time, though.