I don’t know if it’s just me but have you ever spent hours (not literally, I promise) in the “breakfast” section in the supermarket to find the best granola? The one that is full of nuts, seeds, dried fruit, lots of cinnamon. The one that is sweet but not too sweet. The one that has biiig clusters of oats that are crunchy but not too crunchy. Honestly, every minute spent going through the different kinds of granola is a minute you could have dedicated to making your own.
Many people think that it’s difficult to make your own breakfast granola, but I can assure you that the hardest part of the cooking and preparation process is to remember to turn off the oven when the granola is done. I don’t want to admit how many times I’ve burnt my meals because I ALWAYS lose track of time. So, here is an advice: set an alarm to regularly check and stir your granola clusters.
This recipe is only a starting point. It consists of things I had in my kitchen, so don’t feel pressured to buy anything. I encourage you to play around with the ingredients and make your own granola recipe. Customize it according to your own taste preference. This way you’ll LOVE IT.
So, here are the ingredients I used:
- 100g oats– don’t use porridge oats because you won’t get the crunchiness we are looking for
- 10-15ml cocoa butter- you can use coconut oil if you don’t have cocoa butter. I just had some left and I wanted to use it. Besides, it have a nice and subtle chocolaty flavour to the mixture.
- 100g baby puree– this is my secret ingredient. I can’t tell you how useful these purees can be. The one that I used was with pear and mango and I used it as a natural sweetener. If you don’t have baby food- you can mash a banana/mango/pear (or whatever you have).
- 30g dried black cherries– dried fruit are an essential ingredient in the granola. I’m not a big fan of dried fruits and the only ones I tolerate and can eat are dried cherries, strawberries and dates. That’s why I used dried cherries here. They also contributed to the sweetness of the granola.
- 30g chopped pecans– Nuts are also essential in the recipe. You can choose your favourite nuts and mix them all up, if you want. I had an excessive amount of pecans in my fridge, that’s why I used them. But I have made a granola with hazelnuts and walnuts and IT IS JUST AMAZING.
- 20g cashew tahini– I used one of the most delicious 100% cashew tahinis I have ever tried- Theia’s tahini. They have many options- hazelnut tahini, coconut tahini, cashew, almond, peanut, walnut and many more.. I think that this granola will turn out really good with the coconut tahini as well.
- Spices– cinnamon and a dash of salt.
How to make it:
No special tools are required to make the granola. You just need a bowl and a sheet of baking paper. It one of the easiest recipes because you literally mix everything together and you are done.
- Start by mixing you dry ingredients.
- Then, add the wet ingredients as well and give it a good stir.
- Preheat you oven to 120C without a fan.
- Spread the mixture on the baking sheet evenly.
- Bake it for a 15-20 minutes and then mix it. This way, all of it will get crispy.
- Bake for additional 15-20 minutes and do the same.
- Bake until you like the texture. Personally, I like it as crispy as possible- so I baked mine for approximately 50 minutes.
- When you’re ready, take the granola out of the oven and let it cool down before you put it in a jar.
- Store in an airtight container.
- And most importantly- enjoy!