Granola with Fruits and Nuts
3 servings
60 minutes
You'll have to start early - the granola needs to be baked in the oven for about 40 minutes. Recipe from Mary McCartney's book "Food. Vegetarian Kitchen for the Home.
1
Preheat the oven to 150 degrees. Line two rimmed baking sheets with parchment paper.
2
Mix oats, nuts, and seeds in a blender.
- Rolled oats: 250 g
- Brazil nuts: 45 g
- Sunflower seeds: 50 g
- Pumpkin seeds (pepitas): 50 g
3
To make the syrup, pour oil, maple syrup, and honey into a small saucepan. Place it on low heat and warm it without boiling. Stir the syrup constantly to combine all ingredients. It's important not to overheat the syrup.
- Sunflower oil: 3 tablespoons
- Maple syrup: 5.5 tablespoons
- Liquid honey: 5.5 tablespoons
4
Pour syrup over the mixture of flakes and nuts and stir gently.
- Rolled oats: 250 g
- Brazil nuts: 45 g
- Sunflower seeds: 50 g
- Pumpkin seeds (pepitas): 50 g
5
Spread the mixture evenly in a layer 1.5 cm thick on two baking sheets. Bake for thirty to forty minutes. During baking, take the granola out of the oven and stir a couple of times. The finished granola should be golden-brown.
6
Take the granola out of the oven and mix in apricots, raisins, and cranberries.
- Dried apricots: 50 g
- Raisins: 50 g
- Dried cranberries: 50 g
7
Cool down and then transfer to a tightly sealed container. Granola can be stored in a dry, cool place for two to three weeks.