I once heard that the best ingredient is the one you leave out, and that philosophy resonates very well with me. Because usually when creating recipes I like to let only one or two ingredients be the hero, and then add just a few more to boost the flavours.
And the philosophy seems to be even more true when it comes to my two kids. They like nuts of all kinds, but not when added to a granola. They also like raisins and other dried fruit, but not when added to a granola. They don’t even like fresh berries on granola. But berries on the side works fine.
The idea for the granola recipe I’m sharing today came to me when my 9 year old first tried Start during a hotel stay a while ago. And he loved it. Start is a Swedish granola brand available in most Swedish grocery stores. I am sure you have similar where you live too. It is delicious – almost like cookie crumbles… The only problem is – it contains around 20 % sugar (refined sugar and glucose syrup).
I am not super strict or neurotic about the food we eat. Even if we do try to eat mindfully and healthfully most of the time. But it goes without saying that eating this type of granola is not a habit I’d like to encourage as an everyday food in our house.
So I made my own recipe for homemade “Start”. Only lightly sweetened with maple syrup and agave syrup, and with a light touch of vanilla. And it seems to be working – he likes it!
The recipe is super simple. A basic granola to which you can add your own dried fruit, nuts, seeds or fresh berries if you like. This means that everyone in a family can create the breakfast they like using the same granola base. I like mine with hemp seeds, pistachios and fresh berries. My son likes his “au naturel”.
I hope you like it too. Happy midsummer!
A basic and naturally sweetened oat granola
4 cups instant rolled oats
1 cup thick cut rolled oats
1/2 cup buckwheat flour
6 tbsp neutral coconut oil, melted
4 tbsp maple syrup
3-4 tbsp agave syrup
2-3 tbsp water
3/4 tsp sea salt
1 tsp powdered vanilla
1) Preheat the oven to 95° C (200° F) and line a baking tray with parchment paper.
2) Mix oats and buckwheat flour in a large bowl. In another bowl whisk together coconut oil, maple syrup, agave syrup, water, sea salt and powdered vanilla.
3) Combine all ingredients and mix well with carefully washed hands or a wooden spoon to coat everything. Squeeze the grains a little between your fingers to get it more clustered.
4) Spread the granola mixture out evenly over the baking tray. Pop into the oven and roast for about 4 hours. On this low temperature you don’t even have to stir during roasting – and you will get perfectly roasted and clustered granola without burning. Do check after an hour or two the first time you make it, since the temperature in your oven may vary slightly from the oven I use.
5) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
6) When completely cool, store in an airtight jar for up to a month.
NOTE! Slow roasting is in my opinion the way to get perfectly crunchy granola every time. It does take a few hours, but since the temperature is so low you can easily leave the house for an hour or so and the granola won’t burn.