I’m not sure why it took me so long to make my own granola to sprinkle on yogurt for breakfast, considering how incredibly easy it is! The recipe below is a mixture of various ideas, and it’s pretty simple. I’m especially fond of the addition of malt extract* that I got from Moosewood granola recipe included in the Moosewood Restaurant New Classics – it adds a lovely, well, malted flavour to the end product. I’ve used a mixture of chopped apricots, seedless raisins and dried cranberries to ‘buff up’ my granola, but the choice of dried fruit is obviously yours.
What do you do? Make your own granola/müsli or buy from a shop? If you buy, then what’s your favourite brand/type? Just curious 🙂
(Kodune krõbe müsli)
Makes enough for 2 persons for a week
100 g old-fashioned rolled oats (about 1 cup)
3 Tbsp dark muscovado sugar
5 Tbsp unsweetened coconut flakes
1 Tbsp flax seeds/linseeds
1 tsp cinnamon
3 Tbsp neutral-flavoured oil
2 Tbsp water
1 Tbsp malt extract
To ‘top up’:
half a cup or so chopped dried apricots or prunes or dried cranberries or seedless raisins
Mix the oats, sugar, coconut flakes, linseed and cinnamon in a bowl. Stir in molasses extract, oil and water, stir to combine.
Line a small baking tray with a parchment paper and spread the granola mixture on top.
Bake in a pre-heated 200 C/400 F oven for 15 minutes, stirring once or twice while baking, until the granola is golden and very aromatic (it will crispen up after you take it out of the oven).
Take out of the oven and cool completely, then stir in the chopped dried fruit.
Keep in a closed jar and serve with your breakfast yogurt or milk.