A slow roasted ginger and orange spiced granola for Trendenser autumn dinner

A slow roasted ginger and orange spiced granola :: Sonja Dahlgren/Dagmar's Kitchen

Last week I was invited by Frida of Trendenser to a magical evening with 40 other bloggers, instagrammers and stylists. It was held at Lilla Spinneret Restaurant, and in addition to all the nice conversations and all the inspiration, you can imagine we had some really good food too right?

Trendenser Autumn Dinner :: Photo by: Anna Roström/SmallpigartTrendenser Autumn Dinner :: Photo by: Anna Roström/SmallpigartTrendenser Autumn Dinner :: Photo by: Anna Roström/SmallpigartTrendenser Autumn Dinner :: Photo by: Anna Roström/SmallpigartTrendenser Autumn Dinner :: Photo by: Anna Roström/SmallpigartTrendenser Autumn Dinner :: Photo by: Anna Roström/Smallpigart

Photos from Spinneriet by Anna Roström of Smallpigart

Naturally I wanted to bring a little gift for Frida, and I thought of something personal that reflects who I am and what I like. Something with an autumnal spirit that she would hopefully appreciate too. It had to be a slow roasted granola – my favorite!

A slow roasted ginger and orange spiced granola :: Sonja Dahlgren/Dagmar's Kitchen

This is a variation on this recipe – a staple in our house. I added both ginger and orange (juice and zest) for a cozy autumnal flavour. The pistachios are of course optional (or may be replaced by other nuts), but they do add to the luxurious feel!

Happy cozy autumn!

Slowroasted ginger and orange spiced granola

4 cups instant rolled oats
1 cup thick cut rolled oats
1/2 cup buckwheat flour
4 tbsp melon or sunflower seeds
4 tbsp pumpkin seeds

6 tbsp unflavoured coconut oil (or olive oil), melted
6 tbsp maple syrup
juice from 1 organic orange
3/4 tsp sea salt
2 tsp powdered ginger
1 tsp powdered vanilla

zest from 2 organic oranges
50 g raw pistachios (or other nuts), shelled

1) Preheat the oven to 95° C (200° F) and line a baking tray with parchment paper.
2) Mix oats, buckwheat flour and seeds in a large bowl. In another bowl whisk together melted coconut oil, maple syrup, orange juice, sea salt, ginger and 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 2 hours. Add the orange zest + pistachios and stir to distribute evenly. Roast for 2 more hours.
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 one and only 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. You don’t even have to stir during roasting – you will still get perfectly roasted and clustered granola without burning. But please 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.

A slow roasted ginger and orange spiced granola :: Sonja Dahlgren/Dagmar's Kitchen

show hide 5 comments

Tori//Gringalicious - October 24, 2016 - 1:27 pm

This granola sounds amazing and all of your pictures are great!

Sonja {Dagmar's Kitchen} - October 24, 2016 - 9:07 pm

Thank you Tori! I hope you’ll try it!

Kimberly/TheLittlePlantation.co.uk - October 24, 2016 - 6:14 pm

The event sounds and looks lovely and all the pictures look great. Thanks for sharing.

Sonja {Dagmar's Kitchen} - October 24, 2016 - 9:06 pm

Thank you Kimberly! It sure was a lovely evening!

[…] are a few more recipes for slow roasted granola here on the blog (try this or this), but in this blog post I’ve put together two of my personal favorites (Basic and […]

Your email is never published or shared. Required fields are marked *

*

*

There was an error submitting your comment. Please try again.