Granola gave me strength on my first big crazy trip with my sister. With our Interrail tickets, a longing to discover the world after the fall of the Iron Curtain, and with our backpacks full of durable foods, we ventured out into the world. Granola was one of the finer things we’d packed. The sliced nut bread, which we had to eat with spoons after it eventually disintegrated, belonged in the opposite category. But we cared less about food than we did about culture at the time. (I’m currently balancing that out.)
Although supermarkets offer a variety of products today, making your own granola means you’ll be able to hit the right spot when it comes to sweetness, and use only those ingredients you want. It’s really simple, and you can impress your other half with the result at breakfast or take it with you on hikes as a quick-energy snack. And with the recipe below, you’ll impress even hard-core foodies!
Granola with Coconut Oil and Dried Raspberries
Makes about 700g
Preparation 30 min.
100g sliced almonds
25g sunflower seeds
25g pumpkin seeds
1 tbsp sesame seeds (I used black sesame)
1 tbsp coconut oil
8 tbsp golden syrup (or honey)
big pinch of salt
200g dried fruit (I used raspberries, cherries, and mulberries)
Mix together the oats, almonds, walnuts, sesame, sunflower and pumpkin seeds. Add the salt, coconut oil, and slightly warmed golden syrup (I do it by placing the bottle in a bowl of warm water). Mix everything together and place on a tray lined with baking paper.
Place into an oven pre-heated to 170C. Bake for 25 minutes. Prepare yourself for a very tempting smell that will begin to emanate from the oven.
Let cool. Then break into lumps and toss with the dried fruit. I like the mellow sweetness of the granola to contrast with the sourness of the dried fruit, which is why raspberries, cherries, or cranberries are a good option. They also add colour.
Enjoy this granola for breakfast or as a snack, on its own or with yoghurt.