LIVINGWellbeing

Homemade Granola That Rocks

Homemade Granola That Rocks | Spunkyrella.com

One of my main goals this year is to prep my work lunches and breakfasts regularly at home. I want to save up some of my hard-earned dough as well as eat healthier.  Vienna‘s pastries and coffees to-go can be quite tempting, let me tell you that. They also really add up budget-wise which makes me wonder at the end of the month, where all the money actually went. Not to forget that my waistline will appreciate that change as well. Win win!

 

Back in October, I experimented with a few different options. That’s when I came across what I now call My Go-To Granola. One batch lasts me around 5-6 weeks, when I have it Monday through Friday. On weekends, I like to break the routine and go out for brunch or have eggs at home. Since then I tested a few versions and now feel ready to share my main one with you. Maybe it will save your work-week-breakfast-conundrum as well?

 
My favorite thing about this granola is, that it honestly keeps me full and satisfied until lunch. It never makes me feel bloated or tired and is just plain delicious without being overly sweet. What’s not to like?

 

Since I change it up a bit for each batch, there is no real recipe per se, but I gladly give you the run-down on what it looks like in my kitchen when I prep another round of this nutritious delight.

 

First things first, granola usually contains oats. Mine doesn’t. Never! Add some, if you like but oats and I don’t do well. I tried normal, steel-cut, gluten-free, but we just don’t get along. So be it! I left them out and I honestly even like it better taste-wise.

 

The How-To

I always start with hazelnuts, they taste incredible toasted and stay crunchy for quite some time. I usually grab a small organic bag (200g) put them in the blender along with other nuts I have on hand. So far I tried walnuts, pecans, cashews, almonds, pine nuts – and they all work fine. I like to not blend, but rather pulse, the harder hazelnuts first, until I have only small chunks and bits left. Then I add the other nuts as well as a heaping of sunflower seeds. My faves!

 

I preheat the oven at 200 C (390 F) and put the whole mixture in a bowl and add 2 tablespoons of coconut bits, a handful of dried cranberries and goji berries. The gojis develop the best taste when toasted in the oven. It’s kind of tangy and sweet and oh so delicious! I add a spoonful of melted coconut oil to the bowl (just a few seconds in the microwave). Last but not least I mix it thoroughly and finally squeeze half an orange and stir the whole batch. The coconut oil will form a few chunks which is totally fine.

 

Then I spread out the the amazing mix on a baking tray covered in parchment paper and try not to nibble away already. I put the tray in the oven on the lowest rack and lower the temperature to 150 C. When the hazelnuts spread their glorious scent while roasting, I know it’s time to stir the whole mix cautiously once again. Now would also be the best time to add a bit of maple syrup or similar natural sweetener, if you like.

 

After 3-4 minutes – you have to be careful that it won’t burn! – it’s done and I leave the granola on the baking tray on the stove to cool down. It gets even crunchier when it’s totally cooled down. I like to fill it into mason jars (as seen here) where it holds up really well and stays fresh and crunchy and fragrant for 4 – 6 weeks easily, only if you don’t eat it much faster, ha!

 

I usually have it with coconut yogurt and berries or banana as pictured above but you can also have it with any kind of milk and fruit as you like.

 

Let me know when you give it a try and feel free to tag me – @spunkyrella

 

 

Enjoy ♥

 

 

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