Getting up early… although I wish it were true I’m not always the happy type stretching out my arms with one big yawn and jumping out of bed. Therefore, I try to make it a bit easier on myself with a tasty breakfast. In comes this fast and easy homemade granola recipe. With a special twist for every season. Also great as a snack.
The basic ingredients in this recipe provide a nutritious basis that will last you all morning. Add one of the four season flavors and the fun can really begin. Of course, you can mix and match or add your own favorite ingredients. You can never go wrong. Except when you forget to set the oven timer. Luckily I have no experience with that myself at all… ;).
My love for the kitchen scale
When baking I’m always best friends with my kitchen scale. Place a large bowl on top of it and add all the ingredients step by step. That’s why I wrote this recipe all in grams. Easy and quick. And saves lots of dishes!
Nuts and seeds
Nuts and seeds can be pretty expensive, especially if you buy them at the grocery store in small quantities. Although organic products are often more costly, I always get nuts and seeds in organic shops because they sell in bulk, which is a lot cheaper. Also, they usually sell unsalted, unroasted nuts and seeds, which are best used for this recipe.
Four seasons granola
Basic ingredients (for 10 portions)
160 grams oat flakes
50 grams almond flakes
50 grams sunflower seeds
40 grams pumpkin seeds
20 grams flax seeds
20 grams sesame seeds
30 grams sunflower oil
60 grams elderflower syrup, 2 tablespoons lemon zest, 80 grams macadamia or extra almonds (whole or flakes), 20 grams bee pollen (add after baking) and 80 grams chopped dried apricots
40 grams honey, 50 grams of dried shredded coconut, 2 tablespoons lime zest and 80 grams chopped dried mango
40 grams Dutch Rinse appelstroop (a thick dark syrup made from reduced apple juice and sugar beets), 1 tablespoon cinnamon, 80 grams walnuts, 2 tablespoons orange zest and 80 grams sultanas
40 grams maple syrup, 2 tablespoons crushed juniper berries (use a pestle and mortar), 80 grams pecans and 80 grams dried cranberries
Preheat the oven to 300°F/150°C. Mix all ingredients together in a large bowl except the dried fruit. Line a baking sheet with parchment paper. Pour the granola onto it and spread evenly. Bake for about 20 minutes until the granola is golden brown and crispy. Mix half way through. Remove the granola from the oven and let cool. Stir in the dried fruit and store in an airtight container for up to two weeks.
Tip Serve with thick yoghurt and fresh fruit: banana, orange or apple.