Now with the changing season I have to handle a few very tough changes in my life. One of the biggest: my sister won’t work with me on a daily basis. While she’s studying she works in my office and during summer she did so full-time but with the semester starting again she will be here only 3 times a week. That’s especially tough because she always brought (and still brings) me breakfast when she comes in. The thing is: there is a very good bakery on her way but a real shitty on on my way. So it was only natural that she brings me the good brioche. Now I have to take care of breakfast myself. My life is hard. Going to the shitty bakery is not an option. So I thought very hard how to cope with this. Luckily I wanted to make my own granola for a long time and this might just be the right time.
So I made myself some Apple Almond Granola.
All you need is:
– 3 cups rolled oats
– 1 cup shaved almonds
– 1/2 cup grated coconut
– 1 cup dried apple
– 1 cup honey
– 1/2 cup oil
– 2 tsp cinnamon
– 1 pinch ground nutmeg
– 1 pinch salt
– 1 Tbsp Vanille sugar (or other Vanille spice)
Preheat the oven to 150°C. Put the oil and honey with the seasoning in a sauce pan and heat it a little in order to make the honey more runny (what a rhyme!). Mix the dry ingredients in a bowl and add the honey mixture. Stir well. Put it on a baking tray (all lined with parchment paper.
Bake in the oven (where else?!) for about 20 mins and make sure to stir it from time to time to roast every little piece (and don’t burn the top). Let it cool and add milk, yoghurt and/or fresh fruits.
This was my first batch of homemade granola and if I’ve only known how easy it is, I would have made it a long time ago! Well changes aren’t always bad, right? Especially when they lead to something this delicious.
However I learned a few things that I want to improve the next time:
1. Measure the oil first in the 1/2 cup spoon and use the same to measure the honey afterwards. Because of the oil in there before the honey won’t stick to spoon.
2. The dried apple pieces turned brown quite quickly and I image that every dried fruit (whatever you add) would do the same, so I’ll add these after baking the basic mixture.
3. Take the finished granola off the baking tray right after baking in order to avoid that it bakes a little further.
The taste – however – is delicious and I will make the basis the same the next time and just add whatever I have home (fresh or dried fruits) right before pouring it over milk or yoghurt.
This is one of the best breakfasts – right after the breakfast ice-cream (but this is reserved for summer only).
Now. Carry on!