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)

How to:

1. Basically you just mix everything together, trying to chop the clumps of coconut oil into smaller bits with your spoon.
2. 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.
3. Transfer the crumble to a baking tray, spreading it evenly in a thickness of about half a centimetre.
4. Now heat your oven to 150 degrees Celsius (convection). When it has reached the proper heat, put the baking tray in the oven.
5. 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.
6. 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.
7. 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.
8. Enjoy!

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