Santos Recipe for February: Homemade granola

01 / 02 / 2018 —

We want you to enjoy your kitchen while preparing the simplest to the most elaborate recipes. Alone or in company, in silence or with your favourite music playing in the background, on a rainy day or a hot summer day. This February, we encourage you to try this recipe for Homemade granola.

Ingredients

1. 300 g rolled oats
2. 75 g flaked almonds
3. 45 g sunflower seeds
4. 45 g pumpkin seeds
5. 5 g wheat germ (optional)
6. 1/2 teaspoon ground cinnamon
7. 1/4 teaspoon salt
8. 30 g melted butter
9. 120 ml maple syrup
10. 1 cup dried fruits or chocolate chips
11. Thick yogurt, such as Greek yogurt or labneh
12. A few mint leaves (optional)

Method

Preheat the oven to 165 ºC (gas mark 2-3), heat top and bottom.

Line a baking sheet with greaseproof paper or lightly grease it with butter.

In a large bowl, combine the rolled oats, flaked almonds, sunflower and pumpkin seeds, wheat germ (if using it), ground cinnamon and salt. Mix well.

Melt the butter and mix it with the maple syrup. Pour the mixture over the rolled oats and nuts, making sure all the dry ingredients are well coated. It is advisable to pour the butter and maple syrup mixture on the ingredients in two or three steps so that it is easier to spread and completely moisten all of the dry ingredients.

Spread onto the lined baking sheet and place on the middle rack in the preheated oven.

Bake until the granola is golden brown, but not burnt. The longer it bakes, the crunchier it will be. It is important to stir the mixture in the oven every once in a while, so that it does not stick together. At the specified oven temperature, it should take approximately 30 minutes to bake. Once it’s ready, take it out of the oven and leave to cool on a rack. It may still be a bit wet and sticky when the mixture is taken out of the oven, but as it cools, it will dry and become very crunchy. It is important to separate any large clumps while it is still warm, as the granola must be loose.

Once the granola has completely cooled, transfer it to an airtight container and store it in the fridge, where it will remain in perfect condition for several weeks.

Serve on top of a layer of thick yogurt, such as Greek yogurt or labneh. Decorate with fresh or dried fruit, chocolate chips or mint leaves.

To see photos of the preparation and final presentation of this recipe, please visit the blog Sweet and sour.