I was reminded of this when I ate the granola I received. I used to love granola. When I was in high school and college, I used to eat store-bought granola cookies for breakfast. I didn’t have time to eat granola at home and then go.
However, I stopped eating it because I couldn’t find a granola that matched my taste.
This time, when I thought about what kind of granola I like, I came up with the following
・Oatmeal is crispy and grainy.
・It’s not too sweet to eat as is.
・Dried fruits that are not sugared.
・More nuts, especially pumpkin seeds.
・Fine shredded coconut are included.
I was very particular about the granola recipe.
First of all, the oatmeal must be crispy grains. Most of the commercially available ones were relatively crunchy. Is it supposed to be served with milk? I tend to eat it as is, so I prefer it to be more crispy. I used oil, honey and flour to make crispy oatmeal grains in the way cookies are made.
I also love to eat granola as it is. I like to eat it with yogurt or Rahkamalja, but I also like to eat it as is. So in this recipe, only the oatmeal grains and dried fruits are sweet. The nuts taste just as they are.
I also insist on not using sugared fruits because they are too sweet. And I put in a lot of figs, my favorite dried fruit. They are a bit expensive. But even though they are small, they retain a strong flavor and texture. So I cut them into small pieces and sprinkle them all over.
I love pumpkin seeds among nuts, and I always wished I could add more. If you make your own, you can add as many as you like.
And, as a minor quibble, I like the ones with fine shredded coconut in them. Just a little bit of it accentuates the aroma and texture.
So, this is a fruit granola recipe that is quite particular and completely my favorite. It is really delicious, so please give it a try.
Best Crispy Granola to Eat on Its Own
- wheat flour 100 g
- olive oil 100 g
- honey 100 g
- oatmeal 200 g
- pumpkin seeds 50 g
- sunflower seeds 30 g
- fine shredded coconuts 20 g
- dried figs 100 g
- Preheat the oven to 170°C.
- Cut the figs into 5 mm cubes.
- Put the flour, olive oil and honey in a bowl and mix well with a silicone spatula.
- Add the oatmeal and mix well. Make lots of small chunks.
- Add pumpkin seeds, sunflower seeds and coconut fines and mix.
- Line a baking sheet with parchment paper and spread the contents of the bowl as evenly as possible.
- Heat in the oven for 10 minutes.
- Remove from the oven, mix everything together, and bake for another 5-10 minutes, until golden brown.
- Remove from oven and let cool. If the oatmeal grains are too large, dice them here.
- Add the figs and mix well. Figs tend to stick to each other, so be careful not to break them up.
- Remove from heat and store in an airtight container.