Flowered granola

Flowered granola

By
From
The Green Kitchen
Makes
1.5 litres
Photographer
Johanna Frenkel

We prefer to keep our granola simple – a few basic ingredients, some dried fruit and a natural sweetener. We usually add more spices during the winter and fewer in the summer. Use this recipe as a base, and then add your own favourite fruit, seeds and spices. We often prepare a batch of granola to give as gifts for Christmas and moving-in parties. Just wrap it in a nice old jar or paper bag with a homemade label.

Basic ingredients

Ingredients

Quantity Ingredient
175g rolled oats
175g rolled rye or rolled spelt
150g nuts (such as almonds, hazelnuts or walnuts), roughly chopped
40g coconut flakes
100g seeds (such as sunflower and pumpkin)
1 teaspoon ground spices (such as cardamom, nutmeg, clove or cinnamon)

Liquids for roasting

Quantity Ingredient
4 tablespoons liquid sweetener (such as apple syrup, honey, agave nectar or maple syrup)
4 tablespoons coconut oil, melted

Dried superfood

Quantity Ingredient
80g mix of dried nordic super berries, unsweetened
4 tablespoons edible dried flowers

Method

  1. Preheat the oven to 180°C. Line a baking tray with parchment paper.
  2. Combine all the basic ingredients in a large bowl. Pour the liquid ingredients over and use your hands to toss until everything is well mixed and the dry ingredients are coated. Spread the granola mixture out in the baking tray and roast in the oven for 15–20 minutes. Stir with a wooden spoon a couple of times during roasting to keep it from getting burned.
  3. Remove from the oven and leave to cool before adding the dried superfood. Add some extra spices if needed. Store the granola in a sealed glass jar at room temperature. Keeps for at least a month.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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