PhotoRecipe: Homemade Granola

Friends, Homecooks, Eaters,

Breakfast is a big problem to me. Most cereals taste like cardboard (even worse WET cardboard), eggs and bacon are not an option for me (no time to cook it in the morning), protein shakes make me fat and, in general, I get bored of eating always the same stuff. So breakfast for the working woman who wants to stay healthy can be a really BIG problem.  I have tried Frittata, Homemade Nutella and Smoothies, but I have never tried to make cereal, thinking this food category would be off limit for a home cook. Boy, was I wrong! This weekend for the first time I have made granola and it is (drumroll) DELICIOUS! My recipe for Pear and Pistacchio Granola after the jump!

  • 3 cups (300 grams) old-fashioned rolled oats (not instant)
  • 3/4 cup (75 grams) shelled unsalted pistachio
  • 1/2 cup (45 grams) coconut flakes
  • 1/2 cup (45 grams) raw pumpkin seeds
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil melted
  • 1/2 cup (120 ml) Grade A Dark Amber maple syrup
  • 1 cup dried pear, chopped in bite size

Preheat the oven at 250F and line a baking sheet with parchment paper.  In a large bowl combine the rolled oats, nuts, salt and coconut. pour in the coconut oil and maple syrup and stir to completely combine. Pour the oats and maple syrup mixture on the baking sheet and spread to cover all the parchment paper.  bake in the oven for 2 hours: every 15 minutes stir the granola to allow it to brown evenly.

In the meantime chop the dried pears to bite size and place them in warm water. When the granola is golden brown remove the baking sheet from the oven and place it to cool.  Drain the pears and mix them on the baking sheet with the granola.  When the granola is completely cool, store in an air tight container.

I would not be able to tell you how long it lasts because we finished it in a matter of days. My best guess is that is would last 2 weeks in an air tight container in the refrigerator.