Remember how I told you that I am a savory breakfast person? Back in the days when we used to travel the breakfast served at the various choices of accommodation could literally make or break the stay. Even if the room didn’t meet our expectations I almost always let it slide if the breakfast served made up for it. I fondly remember the copious amounts of super fine prosciutto slices we had in Rome, or the 10 different tiny cheese, vegetable & meat pies we had in Istanbul. I literally lost myself in the cheese & deli meat platters in Berlin. Oh well..
Back to normal life & healthy breakfast choices.
I have never really been a muesli person (sorry Vesnaki). Apart from the fact that it tends to go into the sort of sweet breakfast category, I find the texture and combination of flavors rather bland. However, granola is a different story. It is sort of an upcycled, junkier, baked muesli with an unbeatable crunch & intense flavor. After trying numerous home made versions I came upon THE ultimate granola made by Dana, from Minimalist Baker, one of my all time favorite food bloggers. I immediately became hooked.
This is my slightly altered, Greek infused, budget friendlier version of the recipe. Enjoy.
coconut & almond homemade granola
- 2 cups old fashioned oats
- 1/2 cup dessicated coconut
- 1/3 cup coconut flakes (optional)
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1 tablespoon coconut sugar (or brown sugar)
- 1 tablespoon chia seeds (optional)
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 2 tablespoons maple syrup
- Preheat the oven to 160 C.
- Slice the almonds & cashews to your liking. Add the first 7 ingredients to a bowl and stir.
- Heat the olive oil, honey & maple syrup on low and whisk until combined
- Pour over the dry ingredients and mix thoroughly.
- Empty the contents of the bowl onto a parchment paper on your baking tray.
- Bake the granola for 15 minutes or until lightly golden. Be careful not to burn.
- Remove from the oven and let it cool down completely.
- Once cool empty into mason jars.
- The granola gets crispy once cool
- You can’t taste the olive oil once the granola is baked