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wINE & DINE
About 10 servings
7 dl old-fashioned oats
5 dl chopped nuts (I like to use
almonds and pecans)
2 dl pumpkin seeds
4 dl shredded organic coconut
1 dl flax seeds (whole or
crushed)
1 dl good quality olive oil (add
an additional tablespoon if
granola still seems too dry once
mixed)
2 Tbsp. light brown sugar
1 tsp. ground cinnamon (use a
fresh cinnamon stick for extra
flavor)
1 large egg white beaten until
stiff soft peaks form
2 to 3 dl honey (you can also
substitute with agave syrup or
maple syrup)
1 1/2 tsp. sea salt
3 dl dried fruits (I like to use
dried cranberries and dried
blueberries)
Nutty Granola
Preheat the oven to 150 degrees °C.
Place the first eleven ingredients in a large
bowl and stir until combined well. Spread
the granola mixture on a large, rimmed
baking sheet.
bake granola, stirring every 5 to 10 minutes
until it is lightly toasted and turns a
golden brown (about 40 minutes).
wINE & DINE
Add the dried fruits once the granola has
come out of the oven. Spread the granola
evenly in the sheet pan and allow to cool.
Once cool, transfer granola to an airtight
container and store at room temperature
(I like to store my granola in a big glass jar
on the countertop).
To serve: Mix the granola with some fresh
fruit, sprinkle it over your favorite yogurt
or add a splash of almond milk for a dairyfree
alternative.
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