Granola could be one of the most iconic breakfast foods that is often forgotten. I do not remember a time that someone has declined granola on their yogurt, probably because I am biased on that front. Granola is a great all-around breakfast, it can work as a cereal, a topping for yogurt, or sometimes even a replacement for streusel on a muffin. Yogurt and granola are one of my favourite breakfasts, I used to make my own yogurt - something I need to get back into - and fruit compote to mix in with it. No other breakfast, except maybe oatmeal, could be as divine!
Homemade granola is so easy to make and the flavour difference is so huge, that you’ll never want to be going back to store-bought granola ever again! The great thing about making granola yourself is the ability to change it the way you like. One time I made blood orange tart, and I served it alongside some chocolate orange granola with almonds, the sky really is the limit. As long as you enjoy the flavour combinations, add it in! Here are some combinations that I enjoy:
1/4 cup sliced almonds, replace maple syrup with honey
Zest of one orange and add 1/4 cup dark chocolate chunks after cooled
1/2 cup chopped mixed nuts
Anything that you like!
Making the granola is super simple. If you don’t use measuring cups and instead use a kitchen scale, the recipe only uses three dishes! Gather your three dishes - a bowl, a rubber spatula, and a lined baking pan. Now the rest of the recipe is super simple - which is why I love it! Tare the scale with the bowl on top and start pouring in the dry ingredients and continue taring the scale after each addition. This is what keeps the recipe so ‘low-dishes.’ If you are not using a kitchen scale, go right ahead with those cups measures!
Mix your dry ingredients through to make sure they are well combined, then add in your vanilla and maple syrup and mix it together. Transfer this mix to your baking pan.
This is where you can take it two different ways depending on your preference. If you like your granola in clusters, then pack it together so that it forms a tight layer no more than 1.5 cm tall. If you like your granola to be loose, then lightly spread it across the pan, making sure not to pack it together. By packing the granola together, you form these large clusters of granola that as the granola bakes, the maple syrup will bind it together.
Place this in a preheated oven for ten minutes. After the first ten minutes, mix the granola (if you like yours loose) and turn the pan. Put this back in the oven for another 10 minutes. After the second 10 minutes is up, take it out of the oven and allow it to cool. Once the granola has cooled, you have a perfect topping for your yogurt, an easy homemade cereal, and so much more that it could be!
200 g (2 cups) rolled oats
30 g (1/2 cup) flaked coconut OR 25 g (1/4 cup) shredded coconut
2 tsp cinnamon powder
1/2 tsp cardamom powder
1/8 tsp clove powder
1/4 tsp salt
1 tsp vanilla
105 g (1/3 cup) maple syrup
Preheat the oven to 325F for convection ovens or 350F for conventional ovens.
Combine the oats, coconut, spices and salt together in a bowl and mix until combined.
Add the maple and vanilla and mix thoroughly before transferring to your parchment-lined baking pan.
Once on your parchment-lined baking pan, pack the granola together into a tight layer no more than 1.5cm tall. Alternatively, spread the granola through the pan in an even layer.
Place on the middle rack of the preheated oven and bake for ten minutes.
After the ten minutes, if you spread the granola in a thin layer, mix it around before rotating the pan and putting it back in the oven. If you tightly packed the granola, just rotate the pan.
Take the pan out after 10 minutes and let it cool before indulging!