La Ramoneta’s recipe for homemade granola

By May 11, 2018RECIPES, TO EAT
TO EAT | RECIPE

A couple of years ago, when I was visiting New York, I had my first bowl of homemade granola. What a difference from the cereal I was eating at home! I’m a late adopter…

Back home I wanted to have the same flavorful breakfast as in NYC, so I started looking for a good recipe. The internet, Pinterest and a recipe from Nigella Lawson, who got it from Andy Rolleri, helped me a lot. And now I can say that I have found the perfect mix of cereals, nuts, raisins and spices. Here’s my version of homemade granola.

LA RAMONETA’S HOMEMADE GRANOLA

Serves: many, fills a 2 liter jar
Preparation: 15 min
Oven: 30 min

INGREDIENTS

  • 200 g whole rolled oats
  • 200 g rye flakes
  • 50 g popped quinoa
  • 100 g pecan nuts
  • 125 g flaxseed
  • 100 g hazelnuts
  • 125 g pumpkin seeds
  • 100 g almonds (without skin)
  • 150 g syrup (golden syrup or maple syrup will do too)
  • 5 tbsp honey
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 100 g light brown sugar
  • a bit of salt
  • 2 tbsp sunflower oil
  • 300 g raisins
  • 100 g dried bananas

METHOD

Preheat the oven to 175 degrees.

Mix all the ingredients in a large bowl, except for the raisins and dried bananas.

To coat the mixture evenly, I mix it with my hands. Much easier and quicker than using a wooden spatula or spoon. You will get sticky and messy yourself, but that’s part of the job.

Spread the mixture on a baking tray, covered with a baking sheet or silicone baking mat and put it in the oven for about 30 minutes. Do stay close by, especially for the last five minutes when your place starts to smell heavenly, as the mixture tends to burn very easily. Unfortunately, I speak from experience…

Let the granola cool completely before adding the raisins and dried bananas. You can keep the granola in an airtight jar or container or even freeze it.

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