I came across granola while I was looking for inspiration for breakfast recipes. I had never made it before and I thought it would be nice to try something new.
Returning to the recipe I read at the time, I was thinking about what the difference was between granola differs from muesli. In the end, here and here we have fruits and flakes.
After having delved into details, it turned out that there is one big difference: granola is baked in the oven, whereas muesli is not.
Baking granola extracts all the flavors from the fruit and also makes the flakes slightly crispy.
The smell, which floated in my kitchen after baking granola, was insanely delicious. The granola itself also tasted wonderful.
You can use a wide range of dried fruits to prepare granola. You can add whatever you fancy. In addition, grain is important in granola – you may use sunflower, pumpkin, chia seeds, sesame seeds. Usually, some nuts and almonds are also added.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Pour the nuts, sunflower and almonds in a pan. Fry on very low heat for 4 minutes.
Mix oil and honey in a glass. Put all the ingredients into a large bowl, and pour the oil-and-honey mixture over them. Mix thoroughly with your fingers so that the oil and honey cover as much as possible.
Spread all the mixed ingredients evenly on a baking tray. Bake for 50 minutes at 140 degrees Celsius. From time to time, slide out the tray and stir the mixture.
Serve with yoghurt, milk or kefir.
Granola will be great for breakfast. Just add a few spoons of yoghurt and it’s done.
Put the finished granola in a jar and close tightly. I keep my granola in the fridge.
Both the millet flakes and the oatmeal I used were without gluten. Of course you can use regular ones – it’s up to you.
I used milk thistle oil but if you don’t have any, you can use any type of oil.
Do you like cranberries? If yes, try our recipe for Salad with blue cheese and cranberries.