Monday, September 21, 2015

Cinnamon & Pecan Granola

I was very excited to have visitors from Britain over for brunch yesterday. As you know, I love collecting ideas and recipes for a buffet. Knowing that Julia would keep me from spending long periods in the kitchen, I tried to keep things simple and decided to prepare two kinds of bread and a granola mixture - things that could be made ahead easily. Other than that, we served cheese and meat, scrambled eggs, yogurt and fruit and so on. I really enjoyed preparing a meal for a few guests again since I hadn't done that in a long time. I was particularly happy that the homemade granola seemed to have been a hit. I've tried other granola recipes and I like this one very much. It's a healthy and delicious alternative to the store-bought mixtures and you can of course vary it according to your own taste. So I hope you'll enjoy this one and special greetings go out to England, we had a great time!


Makes one large container of granola.

2 and a 1/2 cups of oats
1 cup of pecans
1/2 cup of almonds
1/2 cup of flax seeds
1 cup of pumpkin seeds
1 cup of sunflower seeds
1 cup of raisins
3 tablespoons of coconut oil
3 tablespoons of maple syrup
3 teaspoons of cinnamon

You can use any kind of cup.

Place the pecans and almonds in a food processor and pulse for about 30 seconds so that they are partially crushed. Then add them to a large mixing bowl with all the other dry ingredients, except the raisins and cinnamon, and stir together.

Next, melt the coconut oil with the maple syrup and cinnamon on the stove or in a small saucepan. Once it has dissolved into a sweet liquid add it to the dry bowl and mix well. This should form a delicious oaty nutty bowl, which is slightly sticky.

Place the mixture into a baking tray and bake for about 30-40 minutes at 180C, until crunchy. During this time you’ll need to stir the mixture to ensure that every bit of the granola gets nicely toasted and the top doesn’t burn.

Once the granola is cooked perfectly remove the tray from the oven and allow it to cool, then stir in the raisins. Store the granola in an air-tight container to keep it wonderfully fresh and crunchy.

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