Granola Jump to recipe
OH MY…! I’ll never ever buy supermarket-cereal in my life again. This is SO GOOD!!! Completely hooked to home-made granola! :). When you make it, make sure you make plenty. You can store it for about one month.
For the fruit puree I went to Delicious Food. I bought some really nice raspberry puree. If you live in Amsterdam, it’s absolutely worth it to pay a visit to this biological store in the Jordaan. It has a wide variation of nuts, bread, fruit puree’s and so much more. Many home made product as well. I absolutely love it!
This granola is a recipe from Nigella Lawson. You can play around with it a little. Use your favourite nuts and seeds!
- 5 cups (450g) multi-grain flakes or old-fashioned rolled oats
- 3 cups (375g) almonds, coarsely chopped
- 1 cup (125g) sunflower seeds
- 3/4 cup (100g) untoasted sesame seeds
- 1/2 cup (120g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon dried ground ginger
- 1 teaspoon sea salt
- 3/4 cup (180g) unsweetened applesauce (or another unsweetened fruit puree)
- 1/3 cup (100g) rice syrup
- 1/4 cup (80g) honey
- 2 tablespoons vegetable oil
- Preheat the oven to 300F (150C).
- In a very large bowl, mix together the flaked grains or oats, almonds, sunflower and sesame seeds, brown sugar, cinnamon, ginger, and salt.
- In a small saucepan, warm the fruit puree with the rice syrup, honey, and oil.
- Mix the fruit mixture into the dry ingredients until thoroughly dispersed, then divide and spread the mixture evenly on two baking sheets. (If you have ones with sides, often called jelly-roll pans, use them.)
- Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is deep golden brown.
- Remove from oven, then cool completely.
- Store the granola in a large, airtight container. It will keep for up to one month.
Source: Feast, by Nigella Lawson