granola

Granny's Granola

May 04, 2017


Granny's Granola is less sweet and darker version of my favorite granola. No sugar, just 4 tbsp of honey and black plums instead of sweet and colorful dried fruits.

Also, this granola is supposed to be, not black and burned, but very dark. Be careful, check and stir the granola often 10 to 15 minutes before the end of the baking time. Granola can burn very easily. 

8 dl (3 cup, US) old fashioned oats 
5 dl (2 cup, US) nuts, chopped 
4 tbsp chia seeds 
0,5 tsp salt 
1,75 dl (0,75 cup, US) coconut oil 
4 tbsp honey
3 dl (1 heaping cup, US) dried plums, chopped 

Combine the oats, roughly chopped nuts, seeds and salt in a large bowl. Mix the coconut oil and honey and pour the wet-mix into the dry-mix. Stir well. Line a large baking tray with a baking paper sheet and spread the granola on top. 

Preheat the oven to 175°C. Place the baking tray on the center rack of the heated oven. Bake for 30 minutes, stirring occasionally. Make sure the granola is completely dry and remove from the oven. 

Allow the granola to cool for 15 minutes. Sprinkle dried plums (cut in raisin-size pieces) on top. Stir well. Cool the granola completely.

Store in an airtight jar. Enjoy with yoghurt.

granola

Paradise Granola

January 12, 2017


Paradise Granola brings sun to any breakfast. It's so hard to resist this treat that sometimes we all go to the granola jar and eat this like candy. You might be tempted to do likewise.

7 dl (250 g) old fashioned oats 
2 dl (120 g) nuts, crushed 
1 dl (35 g) coconut flakes, coarsely crushed 
2 tbsp cane sugar 
2 tsp vanilla sugar 
0,5 tsp salt
1 banana 
0,5 dl honey 
0,5 dl (45 g) coconut oil 
0,5 dl (50 g) water 
0,5 lemon, juice 
1 tsp vanilla sugar 
100 g chocolate, chopped 
1 dl (60 g) dried mango, chopped 

Combine the oats, roughly chopped nuts, coconut flakes, cane sugar, vanilla sugar and salt in a large bowl. Mash the banana and mix it with coconut oil, water, lemon juice and vanilla sugar. Pour the wet-mix into the dry-mix. Stir well. Line a large baking tray with a baking paper sheet, spread the granola on top and press it down with the back of a spoon as firmly as you can.

Preheat the oven to 175°C. Place the baking tray on the center rack of the heated oven. Bake for 20 minutes. Remove from oven, flip over and put the granola back into the oven. Bake for another 20 minutes. Make sure the granola is completely dry and remove from the oven. 

Break the granola in rough pieces. Set aside to cool. Add chocolate and mango to the granola. Mix and store in an airtight jar. 

Enjoy with yoghurt.


granola

Polar Night Granola

December 01, 2016


My son has gone nuts for this granola. He would like to eat this every morning, but his boring mother keeps making porridge too. So, we don't eat this on every breakfast, but often. This is a lovely way to start a new day during polar night and black winter season. 

11 dl (400 g) old fashioned oats 
2 dl (80 g) rice flakes 
1 dl (35 g) coconut flakes, coarsely crushed 
2 dl (170 g) brown sugar 
4 dl (250 g) peanuts 
1 dl (100 g) sunflower seeds 
0,5 dl (30 g) sesame seeds 
2 dl (200 g) water 
1 dl (90 g) coconut oil 
1 tsp ginger 
2 dl (1 cup, US) dried dates or plums 

Combine the flakes, sugar, roughly chopped nuts and seeds in a large bowl. Mix the water, oil and ginger and pour the wet-mix into the dry-mix. Stir well. Line a large baking tray with a baking paper sheet and spread the granola on top. 

Preheat the oven to 200°C. Place the baking tray on the center rack of the heated oven. Bake for 40 minutes, stirring occasionally. Reduce the temperature to 150°C and bake for 10 minutes. Make sure the granola is completely dry and remove from the oven. 

Allow the granola to cool for 30 minutes. Sprinkle dried dates or plums (cut in raisin-size pieces) on top. Stir well. Cool the granola completely. 

Store in an airtight jar. Enjoy with yoghurt.


granola

Legendary Breakfast Granola

December 16, 2015



I always have home-made granola in my kitchen. I simply cannot start a day without some crunchy granola on creamy yoghurt in a beautiful bowl. Ingredients and amounts vary depending on my mood, but often my starting point is an old granola recipe by Anna Bergenström.

Why this breakfast food came to my mind now? I'm writing a bread blog, aren't I? Well, it's not nearly as strange as you might think. Granola is part of my weekly baking day. It goes into the oven just after breads. And, the recipe has been a huge success among my friends. I cannot remember how many of them has asked (and got) the recipe. Everybody loves it! Granola is also a great last-minute Christmas gift and a perfect beginning for those lazy Christmas mornings. There are lots of good reasons why I got sidetracked and decided to share this coveted granola recipe instead of a new bread recipe this week. Enjoy!

This mango-raisin granola is one of my favorites, linseed-almond-cranberry granola is another. 

6 dl (200 g) rolled rye flakes 
3 dl (100 g) large oat flakes
2 dl (100 g) oat flakes
1 dl (40 g) rice flakes
4 dl (250 g) cashew nuts
1 dl (50 g) hazelnuts
2 dl  (200 g) sunflower seeds
2 dl (100 g) pumpkin seeds
1 dl (35 g) shredded coconut
2 dl (170 g) cane sugar 
2 dl (200 g) water
0,5 dl (45 g) canola oil (or other vegetable oil, not olive oil)
raisins
dried mango

Combine the flakes, roughly chopped nuts, seeds, shredded coconut and cane sugar in a large bowl. Mix the water and oil and pour it into the flake mix. Stir well. Line a large baking tray with a baking paper sheet and spread the granola on top. 

Preheat the oven to 200°C. Place the baking tray on the center rack of the heated oven. Bake for 30 minutes, stirring occasionally until the granola is a light and golden brown. 

Allow the granola cool for 30 minutes. Sprinkle raisins and dried mango (cut in raisin-size pieces) on top. Stir well. Cool the granola completely.

Store in an airtight jar. Enjoy with yoghurt.

Is this a Christmas gnome? Little hands can never resist the cooling granola on the oven.