When you live in a big city, you start doing things which your friends who do not live in a big city, might regard as odd. In London my weekends were filled with farmer’s markets and swimming: I started my day at 6am with an hour swimming after which I rewarded myself with a big bowl of granola from La Fromagerie. Upon leaving the city, I begged them for their recipe, and upon this day, although I have tweaked it a lot since, I still make a big batch of granola two times a week. My boyfriend starts all his days with it, it’s so healthy and filling that it keeps him from snacking until 1pm.
As I make so much granola, I usually buy my ingredients from a miller; you can also get good quality nuts at a reasonable price from one of those lovely Arab supermarkets where they are sold per weight. It doesn’t matter which sweetener you use but do experiment with it, as it changes the taste of your granola. Family and friends usually prefer the maple syrup granola so I tend to use that. The only thing you need to keep in mind is the ration between your grain of choice, oil and sweetener. Other than that, you can go as crazy as you want.
Nuts, seeds & maple granola
2 cups grains (I use a mixture of rolled oats and oat meal)
1 cup pumpkin seeds
1 cup sunflower seeds
1/4 cup linseeds
1/4 cup golden sesame seeds
1/4 cup black sesame seeds
1/2 cup almonds
1/2 cup walnuts and hazelnuts
1/2 cup shredded coconut
xx yellow olive oil (do not use the green one)
xx a sweetener of your choice, like honey, maple syrup or agave
1 spoon cinnamon or allspice
1 cup dried fruit (raisins, figs, dates, apricot)
You can follow my measurements or, to make your life easy, use your baking dish as a guideline. Make sure you have two fingers thick of grains. Then add the seeds and make sure they cover the top of your oats/spelt/barley/quinoa. Grab two handfulls of nuts of your choice. Add the coconut and cinnamon. Drizzle the mixture of oil and maple syrup. Mix everything gently and make sure you have covered every little bit with some of the honey and maple syrup.
Put in the oven for 12 minutes. Take it out and mix it again with a fork. Put back in the oven for another 10-12 minutes, until your oats are covered in a golden glow and you can hear the nuts ‘pop’. Transfer quickly to a storage pot and add your dried fruit. Give it a good shake and start your day with a smile.