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Granola at Home
Instructions
For the granola I choose strawberry jam with a medium-thick syrup and small berries – they turn into tiny strawberry candied fruits after baking. Jam with large berries is better blended until smooth, as big pieces may not dry out properly. I use only oat flakes that cook for 5–7 minutes – "quick" flakes turn to dust when baked, while slow-cooking flakes will not bake through.
I crack the walnuts (1/2 cup, about 60 g), free the kernels from the shell and the thin membranes – these can taste bitter. I divide large kernels into quarters by hand or with a knife – pieces that are too small get lost among the flakes, while pieces that are too large are awkward to eat. The nuts give the granola crunch and a nutty flavour.
I put 2 cups of oat flakes into a deep bowl and add the prepared walnuts. The flakes and nuts are the base of the granola; they make up the bulk of it. I stir so that the nuts are evenly distributed.
I measure out 1/4 cup of sesame seeds (about 30 g) and 1/4 cup of flax seeds (about 30 g). Flax seeds are rich in omega-3 fatty acids and give the granola a pleasant nutty taste. Sesame adds crunch and calcium. You can also add sunflower or pumpkin seeds.
I add the seeds to the oat flakes and nuts. I lightly sprinkle the mixture with salt (1/2 teaspoon) – salt balances the sweetness and brings out the flavour of all the ingredients. Without salt the granola would taste bland, despite the sugar in the jam.
I thoroughly mix the dry granola base with a spoon or my hands – all the ingredients should be evenly distributed. I set the bowl aside and prepare the sweet dressing.
I put 3 tablespoons of strawberry jam into a small saucepan. If the berries in the jam are small, I leave them whole – after baking they become tiny strawberry candied fruits that crunch pleasantly. Large berries are better mashed with a fork or blended.
I add 1 tablespoon of natural honey to the jam – it boosts the sweetness and creates a crunchy caramel crust on the flakes. Honey and jam work better together than separately, giving a deeper flavour.
I pour in 2 tablespoons of olive oil – this is the key ingredient for a crumbly granola. The oil keeps the flakes from clumping into one big lump and ensures an even coating on every flake. In the finished granola the taste of the oil is not noticeable at all – it completely dissolves into the sweetness.
I put the saucepan over the lowest heat and warm the contents to 50–70 °C, stirring constantly. Do not let it boil – hot honey loses its beneficial properties. The oil, honey and jam syrup should combine into a smooth, runny mass. I remove it from the heat as soon as everything is mixed.
I pour the warm sweet mass into the bowl with the nuts, flakes and seeds. I start stirring straight away with a spoon or my hands – while the mass is warm, it spreads easily. The strawberry jam gives the oat flakes a lovely pinkish tint.
I stir the granola until every flake and every nut is coated in a thin layer of the sweet mixture. The mass becomes slightly sticky and darkens from the jam – this is normal. Make sure there are no dry patches left.
I line a baking tray with parchment paper and lightly grease it with oil so the granola does not stick. I spread the granola in an even layer 1–2 centimetres thick. Do not press or compact it – the granola should be loose so it dries evenly.
I put the tray into an oven preheated to 150–160 °C. I bake for 30–35 minutes, making sure to stir every 10 minutes – this way the granola dries evenly on all sides and does not burn at the edges. The finished granola should turn golden-brown and crunch pleasantly. The homemade granola is ready!
Hot granola is soft – this is normal. It becomes crunchy only after it has fully cooled. I transfer the granola onto a flat plate or board and leave it to cool at room temperature for 30–40 minutes. Only completely cold granola can be packed into jars – otherwise it will turn damp. I serve it with natural yogurt, milk, fermented baked milk (ryazhenka), or simply as a snack.
Tips
- 1
Jam with large berries is better blended until smooth – big strawberries dry out slowly in the oven and may stay moist inside, shortening the shelf life of the granola.
- 2
Instead of strawberry jam you can use raspberry, cherry, apricot or any other – the flavour and colour of the granola will be different, but no less interesting. Experiment!
- 3
Store the granola in a tightly closed glass jar at room temperature for up to 2–3 weeks. Do not keep it in the fridge – there it will turn damp.
- 4
For crunchier granola, increase the baking time by 5–10 minutes at the same temperature. Watch that it does not burn at the edges.
FAQ
What can I use instead of honey in this recipe? +
Use maple syrup, agave syrup, or simply increase the amount of jam by 1 tablespoon. Maple syrup gives a characteristic caramel note, while agave gives a neutral sweetness. The result will be excellent either way.
Why is my granola not crunchy after baking? +
The main reasons are: the granola has not cooled yet (it becomes crunchy only when cold); the jam was too wet; or the baking time was too short. Try baking it for another 10 minutes at the same temperature and let it cool completely before tasting.
Can I add dried fruit to the granola? +
Yes, but add it only after baking, to granola that has already cooled. In the oven dried fruit (raisins, dried apricots, prunes, dried cranberries) will burn and turn bitter. Mix the cold granola with the dried fruit and store them together.
What nuts can I use instead of walnuts? +
Any nuts will work: almonds, hazelnuts, cashews, pecans, peanuts. You can mix several kinds. Chop large nuts into pieces about the size of a raisin. Coconut flakes also work very well.
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