20 November 2007
GRANOLA: To be or not to be a breakfast person, that is the question …
I for one used to fall into the latter category… a category reserved for those of us who don’t do mornings… rush out the door like mad women (as if there was time for toast let alone breakfast) and find themselves sitting at their desk before the sun has even risen, sipping on a cup of coffee. Healthy you say…. I think not!!!
It took moving to Geneva and living with my other half – a breakfast fiend, tartine nut, jam addict and general muesli fan… to make me turn over a new leaf or should I say grain.
With breakfast becoming an increasingly important meal of my day, I started paying more attention to the ingredients I was eating…. and was shocked to discover the amount of salt, white sugar & hydrogenated oils that most granola brands add. Something had to be done! So I set to work on making my own healthy recipe.
The great thing about this recipe is that you can personalise it… I use the rolled oats as a base and then add and subtract the nuts, seeds & dried fruits I feel like.
GRANOLA RECIPE – ERIKA ALLISTON – Sweet Pea Blog
- 200 grams rolled oats (approx. 2 cups)
- 2 or 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon (or nutmeg as you like)
- 1/4 teaspoon salt
- 180 grams of a mixture of seeds, nuts, & dried fruit ie raisins that you like (for this post I combined sunflower, pumpkin & linseeds, with whole almonds & pecans)
- 2 tablespoon sunflower oil
- 1 egg
- Preheat the oven to 150°C (320°F).
- Cover a large baking sheet with baking paper.
- In a large bowl, combine the rolled oats, borwn sugar, cinnamon, salt & seed/nut mix.
- Beat the egg & oil, add to the dry mixture
- Next, evenly spread the granola on the baking sheet, and bake at 150°C for 30 mins. Then REDUCE the heat and cook for 1 hour at 120°C.
- Turn off the oven and let the granola cool COMPLETELY inside before storing in a dry sealed container.
NOTE: technically MUESLI and GRANOLA are different. While they are both rolled oat breakfast cereals, muesli is the Swiss / German version normally served uncooked or soaked in water, while granola is the US /UK version, which is baked and crunchy. As the names have become interchanged I have used both in the title of this post. I also plan on trying a maple syrop & pecan version.