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Granola
Granola is a tasty, crunchy cereal mix with nuts and seeds. Often thought of as an American version of muesli, it is bound with a little maple syrup and toasted in the oven.
This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious breakfast.
This is simple to prepare and goes well with lots of other things (dairy, fresh or stewed fruit, etc.) for a delicious breakfast.
73 K 4.4/5 (8 reviews)613554
Last modified on: November 10th 2019
For 500 g, you will need:
- 1
250 g rolled oats - 2
50 g whole hazelnuts - 3
50 g whole almonds - 4
50 g walnut kernels - 5
50 g pistachios - 6
30 g sunflower seeds - 7
2 tablespoons oil - 8
4 tablespoons maple syrup - Total weight: 590 grams
Times for this recipe
Preparation
15 min.
Resting
20 min.
Cooking
30 min.
All in all
1 hour 5 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Preheat the oven to 360°F (180°C).
Put 250 g rolled oats into a mixing bowl.
Put 250 g rolled oats into a mixing bowl.
Stage 2 - ⌛ 3 min.
Coarsely chop 50 g whole hazelnuts.
Stage 3 - ⌛ 5 min.
Do the same with 50 g whole almonds and 50 g walnut kernels.
Stage 4 - ⌛ 2 min.
Add the walnuts, almonds and hazelnuts to the bowl with 50 g pistachios and 30 g sunflower seeds.
Stage 5 - ⌛ 1 min.
Add 2 tablespoons oil and 4 tablespoons maple syrup, then mix thoroughly.
Stage 6 - ⌛ 3 min.
Lay a sheet of cooking parchment on a baking sheet and spread the mixture on it in an even layer.
Stage 7 - ⌛ 30 min.
Toast in the oven for about 30 minutes.
Stage 8 - ⌛ 20 min.
Leave to cool, then break up into small lumps and store in an airtight jar.
Stage 9
After taking out a helping, make sure you seal the jar properly again to keep your granola nice and crunchy.
Remarks
The recipe is for guidance, so feel free to adapt it to suit your own taste or whatever dried fruit or cereals you have to hand. But I do recommend keeping to the basic proportion of half rolled oats, half other ingredients.
For the oil, opt for one with a neutal flavour, such as groundnut or sunflower.
Once your granola is cooked and cooled, you can add softer dried fruits that would suffer if cooked: apricot, orange, banana, raisins, etc.
If you don't have maple syrup, you can use honey instead.
For the oil, opt for one with a neutal flavour, such as groundnut or sunflower.
Once your granola is cooked and cooled, you can add softer dried fruits that would suffer if cooked: apricot, orange, banana, raisins, etc.
If you don't have maple syrup, you can use honey instead.
Keeping: Several weeks in an airtight jar.
Source: Home made.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 13 g RDI=21 % | 42 g RDI=16 % | 29 g RDI=40 % | 491 kcal RDI=25 % | 2,058 kJ RDI=25 % |
| Whole recipe | 80 g RDI=123 % | 252 g RDI=95 % | 173 g RDI=238 % | 2,895 kcal RDI=145 % | 12,125 kJ RDI=145 % |
How much will it cost?
For 500 g
8.15 €
Per Granola
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch.
35 K 25 min.
This recipe uses (among others)
Rolled oats
Walnut kernels
Pistachios
Whole hazelnuts
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