Our friend (and favourite baker) Elmarie (@mondvol_soet) recently enlightened us to this somewhat different Grenola recipe from Samin Nosrat’s Salt, Fat, Acid, Heat cookbook.
Apparently, according to the recipe in the book, “by replacing the neutral tasting oils used in most grenola with extra-virgin olive oil Nekisia worked powerful flavour into the ingredient list”. So naturally we got Elmarie to try the recipe with our oil, with delightful results.
Ingredients:
300g rolled oats
125g hulled pumpkin seeds
150g hulled sunflower seeds
60g unsweetened coconut chips
140g halved pecans
150ml pure maple syrup
125ml PAO extra-virgin olive oil
75g brown sugar
Maldon sea salt
optional: 150g quartered dried apricots
Method:
Pre-heat the oven 150°C, line a baking sheet with parchment paper.
Place all the ingredients in a large bowl and mix until well combined. Spread the mixture in one layer on the prepared baking sheet.
Bake until toasted and crispy, about 45/50 minutes, stirring very 10 to 15 minutes.
Remove the granola and season with more salt to taste.
Let cool completely and store in an airtight container fro up to 1 month.
Serving suggestion: Grenola with plain yogurt and a red current & berry compot.
Breakfast of champions!
