How to: homemade granola
Breakfast time is my favorite time of day and I love to plan what I eat. There is nothing worse for me than the necessity to leave the house without a decent breakfast. I fell in love with Lizi’s granola while living in London, I ate it with coconut milk or yoghurt. Returned back home I realized that I had to change my breakfast habits because there is no Lizi’s granola in Russia. I always wanted to try and make my own granola and decided this was the best time to do it.
For about 600 g of granola you will need:
- 3 cups of oats (choose the ones that cook longer, organic rolled (or steel-cut) oats are the best) – 1 cup is about 250 ml
- 2 tbs of coconut oil
- 2 tbs of honey
- 1 tbs of maple syrup (optional)
- 150 g of nuts (I use equal portions of hazelnuts and almonds but you can use walnuts, pecans or cashews)
- Handful of each: sunflower seeds and pumpkin seeds (optional)
- 2 tbs of sesame seeds
- 2 tbs of dried coconut (optional)
- Few dates (I take 3 relatively big ones)
Chop your nuts in a food processor leaving some of them half chopped, it will add to the crunchiness. Put aside. Put your oats in a big mixing bowl. Take your dates (wash them if needed) and chop them into pieces. Don’t go too small. Put them into the bowl with the oats and mix in carefully. Dates are very gooey and I love to make sure they are coated with oats and not making their own dates’ clusters. Add the rest of your dry ingredients: nuts and seeds. Make the syrup. In a small pan mix your coconut oil with honey and maple syrup on a little heat just to help them mix evenly. Add the syrup to your dry mixture. Take your time to mix it very well. Lay your baking tray with parchment paper and carefully put your future granola onto it evening it out. Your oven should be about 180-200C. It usually takes 15 minutes for granola to bake but in between every 5 minutes you need to take it out and shuffle it a bit to make sure it bakes evenly. Bake until it is light golden. Leave it to cool and put it into nice glass jars with tight lids.
You can eat it with any kind of milk or yoghurt or even as a snack.
Have a nice breakfast!
Text & photo: Ekaterina Leonova