Paris, Dublin

Recipe: The best granola ever

Recipe: The best granola ever

Among all the dishes I cook, I think the one I find the most satisfying to make is granola.

It is easy, versatile, it leaves a fantastic smell in the house and it is SO delicious.

granola

We usually eat it for dessert with yoghurt and jam and it feels like a total indulgence. Damien often has it for breakfast as well.

My recipe is a rather healthy one, with certainly a lot less sugar than store-bought versions, and plenty of good fats. It is a pretty simple one so you can make it fit to your taste.

I will try to give you measurements for proportions but to be honest, I just eyeball it. You can’t really go wrong with granola, unless you leave it to bake for too long and the nuts burn - which can happen quickly so keep a close eye on your oven.

After it is cooked, you can add as many or as little ingredients as you want to your granola, depending on your mood. Last time, I added chopped dates and it was amazing. You can also add goji berries, raisins, chocolate chips, coconut flakes, dried apricots, cranberries…

Homemade granola

INGREDIENTS

  • 300g rolled oats (you can use porridge oats but it’s nicer with rolled ones)

  • 200g nuts, roughly chopped (whatever you like or have in your cupboard): hazelnuts, pecans, almonds, walnuts, macadamia…

  • 50g seeds: pumpkin, sunflower, flax, sesame, chia…

  • 5 tbsp maple syrup or honey

  • 2 tbsp coconut oil

  • 1 tbsp vanilla extract

  • 1 tsp cinnamon

  • 1 tsp sea salt flakes

  • 3 Medjool dates


DIRECTIONS

Heat the oven to 160°C.

In a large mixing bowl, add all the ingredients except the dates and mix well.

Transfer onto two baking trays - you want to have a rather thin layer of mixture so it toasts evenly.

Bake for 20 to 30 minutes, until it turns nice and golden. Be careful as it can go from perfectly toasted to burnt in seconds. Let cool on the trays then transfer into a jar.

The granola keeps for weeks but it might be hard to make it last that long…



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