One of my favourite meals is most definitely breakfast. We don’t do eggs and co this early in the day, except for the weekend maybe, or vacation. My breakfast is more of the continental variety: fruit, toast, coffee, yoghurt and cereal. I love cereal, especially granola.
Full disclosure: it never occurred to me one could actually make its own granola, I assumed supermarket was the only option. It was only after I started my Instagram account around a year ago that I notices that almost everyone I followed made at some point or another their own granola. I remember thinking that it would be cool to do it. But I forgot about it.
It was only recently, visiting my friend Mili in London that I actually tried homemade granola for the first time and I fell in love. It was so good. So good. And then she explained why: in the supermarket version, 70 % of the granola is composed of oats and only a small portion is dedicated to the good stuff (almonds, pecans, raisins, and nuts in general). Suddenly everything made sense. I saw the light. Wink.
I came across “A modern Way to Cook”, by Anna Jones, while we were drinking coffee at hip, “raw” place in Mayfair and I devoured it. It was very interesting. And there I found granola. I adapted her recipe a little to my taste, and you can do the same.
Hope you like it and make it! It’s so easy you won’t know what hit you.
Makes 10 servings
Adapted from A Modern Way to Cook by Anna Jones
Valencia Shelled Almonds 125 g
Pecan nuts 125 g
Raisins (black) 125 g
Oats 70 g
Shredded Coconut 20 g
Lemon zests 2 u
Honey 6 tablespoons
Pre-heat the oven to 160 degrees Celsius.
Line a baking tray with parchment paper or a silpad if you have one.
In a bowl mix together the almonds, the nuts, the oats and the shredded coconut. Add the liquid honey and toss using a spoon. Make sure all of the ingredients are properly coated with the honey.
Spread the mixture evenly over the baking tray and bake for 15 minutes, mixing and turning the granola every 5 minutes so you make sure it will cook evenly!
After 15 minutes add the lemon zests and the raisins and properly mix everything together. Cook for 10 more minutes. Turn after 5 minutes!!
Remove from the oven and let it cool down.
Transfer to a glass jar or a hermetic container and keep at room temperature. It should keep for up to a month. But it won’t last that long I promise!
You can eat it with yoghurt, I know this is the way I like it.
I did the granola twice. The first time I cooked everything together and the lemon zests gave a bitter after taste, as did the raisins (they don’t last for 25 minutes in the oven!). The second time was much better.