This recipe is inspired by a recipe from Heidi Swanson’s “super natural every day” cookbook. I like to sweeten my granola with honey. I think the outcome is better, but you can also use maple syrup or agave.
This Granola is everything a Granola should be, it has an intense flavor and great texture. Flaky and crunchy with some sweet and sour soft bites.
INGREDIENTS
- 41/2 / 450g rolled oats
- 11/2 cups / 170g walnut pieces
- 11/2 cups / 70g shredded coconut (large flakes)
- 1/2 teaspoon sea salt
- 2/3 heaping cups / 90g currants
- grated zest of 3 organic oranges
- 1/3 cup / 85g coconut oil
- 1/2 cup / 120ml honey
- Preheat the oven to 300°F / 150°C
STEP BY STEP
- Preheat the oven to 300°F / 150°C
- In a big bowl combine al dry ingredients: Oats, walnuts, currants, coconut and salt. I like to use 3 cups of old fashioned rolled oat and 1 1/2 cups of fine rolled oats. Also, I find it best when the walnuts are broken into quarters or haves, not too big and not too small.
- After combining all dry ingredients add the orange zest. When you grate the Zest, make sure not to grate in any of the white parts, they are bitter.
- when all dry ingredients are combined, melt the coconut oil. Add the melted oil such as the honey to the bowl and mix well. It’s easiest if you use your hands.
- Bake – If you have a small oven, you will have to bake the granola in two batches. Line two halve sheet pans with parchment paper and spread the granola out evenly. Bake until nice and golden in color. It can take from 25 to 40 minutes. Turn the halve sheet pans halfway through baking.
- Take out of oven and let cool.
TIP
I like to store my granola in big jars. I find it gives a nice look to it. Try it with some milk, Geek yogurt or Quark.
It’s delicious!