La Ramoneta’s recipe for homemade granola

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

A couple of years ago I was visiting New York, and there I had my first bowl of homemade granola. What a difference with the cereals I was eating at home! I’m a late adapter…

Back home I wanted to have the same flavorful breakfast as in NYC, so I started looking for a good recipe. Internet, Pinterest and a recipe from Nigella Lawson, who got it from Andy Rolleri, helped me a lot. And now I can say 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 gr whole rolled oats
  • 200 gr rye flakes
  • 50 gr popped quinoa
  • 125 gr pumpkin seeds
  • 125 gr flaxseed
  • 100 gr pecan nuts
  • 100 gr hazelnuts
  • 100 gr almonds (without skin)
  • 150 gr syrup (golden syrup or maple syrup will do too)
  • 5 tbsp honey
  • 1 tsp ginger
  • 2 tsp cinnamon
  • 100 gr light brown sugar
  • a bit of salt
  • 2 tbsp sunflower oil
  • 300 gr raisins
  • 100 gr 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 silicon baking mat and put in the oven for about 30 minutes. Do stay around, especially 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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