• Elena

Breakfast deluxe with home made Granola

When I lived in Canada the last time (I have moved back and forth a couple of times) life was sweet and easy being at the same time on maternity leave with my youngest daughter. Living downtown Toronto I used to walk my oldest daughter to her daycare and then continue walking around with my youngest one checking out stores or just to sit at a café and enjoy a cup of tea while she was taking her nap - sweet life. I loved our local supermarket there as they had a salad bar including fresh fruit, making it possible to mix and match ready-to-eat fresh fruit like melon, watermelon and strawberries that you could then just enjoy sitting down on the bench at the park. One more thing they had was cups filled with vanilla yogurt, fresh fruit and granola.

While granola is widely available in European supermarkets now, it wasn't back then, so that was one of the things I missed once we returned to Sweden. It was a friend on mine who opened up my mind just stating the obvious "it's not that hard to make yourself" that made me try, and here I am a few years later writing this post.

You might be wondering right now why you should go to the supermarket and spend time and money buying the different ingredients while you can find on the next shelf the prepacked and ready to eat version, and the answer is because it's not the same thing! Well, it's likely a very similar thing ingredients wise, but the home made version is 100 times more tasty and your house will smell like heaven, so it's really worth all the work.

I like to keep my granola simple and add just dried blueberries as I am no fan of raisins, but there are endless ways to customize this recipe the way you like it. Try adding coconut flakes and switch the blueberries with chocolate chips for example, or why not adding other dried fruit like bananas, apple or strawberries. Enjoy it for breakfast together with your favorite yogurt and some fresh fruit, but also serve it as dessert with fresh strawberries and vanilla ice cream.


𝙶𝚛𝚊𝚗𝚘𝚕𝚊 𝚖𝚢 𝚠𝚊𝚢

50 gr cashew nuts, natural (¾ dl)

60 gr almonds (1 dl)

40 gr walnuts (¾ dl)

75 gr raw sunflower kernels (1 ½ dl)

350 gr old-fashioned rolled oats (8 dl)*

30 gr icing sugar (½ dl)

1 ½ dl vegetable oil or other neutral oil

½ dl honey

¾ tbsp ground cinnamon of good quality

2 ½ tbps maple syrup

½ tbps vanilla extract (or vanilla sugar if you don't have the extract)

2 gr salt

70 gr dried blueberries or raisins

*use certified gluten-free oats for gluten-free granola. If you are in Sweden, feel free to use half "havregryn" and half "fiber havregryn"

Turn on the oven to 170° C using the fan option and and line a large baking sheet with parchment paper. Chop the nuts into smaller pieces on a cutting board.

In a large mixing bowl, combine the oats, nuts and sunflower kernels. Stir it a bit and set aside.

Combine the icing sugar, oil, honey, cinnamon, salt, maple syrup and vanilla extract in a small sauce pan. Mix the ingredients, then put the pan on the stove and bring it to boil, stirring continuously so you get a thick syrup.

Pour the syrup in the large mixing bowl you've set aside and mix well, until until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake in the middle of the oven until lightly golden (about 23 minutes), stirring a couple of times during the baking process. The granola will further crisp up as it cools.

Let the granola cool completely undisturbed on the baking sheet, then break it with your hands and top it with the blueberries (or any other topping you like). Store the granola in an airtight container at room temperature for 1 to 2 weeks.

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