Nordic granola

Nordic granola

By
From
Nordic Light
Serves
14
Prep
5 mins
Cooking time
45 mins
Photographer
Simon Bajada

There is so much satisfaction to be had in making home-made granola. First of all the kitchen smells incredible for a couple of hours, secondly you save some coin because boutique granolas fetch ludicrous prices, and most importantly you get to be creative with what goes in the mix.

Quite often in our kitchen the pantry will dictate what’s going in, but this is my ideal combination.

Ingredients

Quantity Ingredient
100g spelt flakes
125g buckwheat flakes
100g rye flakes
90g pepitas
60g sunflower kernels
140g hazelnuts, chopped
100ml lingonberry cordial
4 tablespoons rapeseed oil
2 teaspoons cardamom seeds, crushed, (open the pods to remove the seeds inside)
1 teaspoon ground cinnamon
2 tablespoons sesame seeds
pinch salt
55g coconut flakes
240g rolled oats
100g dried berries, (I like blueberries and lingonberries, but you could use cranberries, raisins, etc.)

Method

  1. Preheat the oven to 140°C. Line two baking trays with baking paper.
  2. Place all the ingredients, except for the coconut flakes, oats and dried berries, in a very large bowl and mix everything together well.
  3. Stir the oats through the granola mixture, then spread it out over the prepared baking trays in an even layer. Bake in the preheated oven for 45 minutes, adding the coconut flakes for the last 10 minutes of cooking, until golden. (To ensure even cooking you may have to rotate the trays during this time.)
  4. Turn off the oven and leave the granola to cool in it with the door left slightly ajar. Once cool, remove the granola trays from the oven and sprinkle over the dried berries, then transfer to suitable airtight containers or jars. Serve the granola with yoghurt, milk or oat milk and fresh fruit, or with fruit nectar and yoghurt.
Tags:
simon
bajada
new nordic
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