One of our breakfast toppers is without any doubt our homemade granola. Castle cook Veerle is happy to share her recipe with you.
For 1 big jar
- 100 g pecans
- 100 ml maple syrup
- 4 tbsp coconut oil
- 250 g oat flakes (or oatmeal if you can’t find any)
- 150 g sunflower seeds
- 1 tsp ground cinnamon
- a pinch of salt
- 150 g pitted dates, preferably medjool
- 150 g sultanas
- 100 g linseed
How to make it
- Preheat the oven to 180°C.
- Toast the pecans golden brown in the oven or in a pan without fat. Heat the maple syrup and coconut oil on a low heat until the coconut oil has melted.
- Put the oat flakes, sunflower seeds and ground cinnamon in a bowl. Season with salt and mix together. Pour in the melted maple syrup and coconut oil. Stir under well and spread out on a baking tray that you pre-lined with a sheet of baking paper.
- Bake the granola in the oven for 20-25 minutes until it looksnicely golden brown. Meanwhile, chop the dates and mix with the sultanas and linseed.
- Remove the granola from the oven and leave to cool. Then mix with the dried fruit and store in an airtight box or jar.
This is a fun recipe to experiment with. You can try other grains, nuts, seeds or dried fruits – for example, quinoa flakes, macadamia nuts, freeze-dried mango, agave syrup and goji berries.