Autumn granola with hazelnuts, rye, spelt & dates

Autumn granola with hazelnuts, rye, spelt & dates

By
From
Lagom
Makes
1 large jar
Photographer
Yuki Sugiura

As I have mentioned, breakfast cereals are a challenge for me. Too many of them are tooth-achingly sweet and send me doolally before I ultimately hit a wall of hunger after a few hours. I also want to taste the earthiness of the grains, nuttiness of the seeds and every so often, just get a kick of sweetness from a bit of dried fruit, but certainly not in every bite. This granola ticks each and every one of these boxes. The dates are the primary sticky, clumping agent as without lots of sugar or oil it won’t cluster in quite the same way as commercial granola, but you will still have plenty of crunch and a good dose of toasty warmth. Serve it sparingly with real Greek yogurt or skyr and fresh fruit for a bushy-tailed way to start the day.

Ingredients

Quantity Ingredient
75g spelt flakes
100g rye flakes
150g rolled oats
30g sunflower seeds
30g pumpkin seeds
100g blanched hazelnuts, roughly chopped
30g flaxseeds
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
good grating of nutmeg
2 tablespoons rice malt syrup, (or honey or maple syrup)
1 tablespoon coconut oil, melted
75g pitted chopped dates
greek yogurt or skyr, to serve
berries of your choice, to serve

Method

  1. Preheat the oven to 200°C and line 2 baking sheets with baking parchment. Combine all the ingredients, except the dates, in a large bowl with a pinch of salt and stir well, dispersing everything evenly.
  2. Divide the granola between the baking sheets and bake for 10 minutes. Toss the ingredients a bit and swap oven shelves. Continue to toast for a further 5–10 minutes, until golden and crisping up slightly. Allow to cool completely before adding the dates and transferring to an airtight container. The granola will last for up to a month in a cool place.
  3. Serve with Greek yogurt and berries, such as blueberries and blackberries.
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