by Diana
Granola takes me back to Sunday mornings back in Caracas when it was only the Avila and me- the city’s National Park. I have always enjoyed being the first one up in the morning, embracing the silence and solitude of the streets. During those years - approximately 15 years ago- it was safe enough for me to drive on my own to the start of the park’s popular track and to disappear in the mountain for an early hike and return home timely, when my dad, also an early bird, was just getting ready to buy the newspaper. We would then have breakfast together and spent the morning reading and talking whilst the rest of the house remained slept. Those were good times- probably my fondest memories of living there.
At the entrance of the track there was a tunnel where you would always find a lady with a stand selling homemade coconut and passion fruit sorbets served in plastic cups and a guy, a distinctively hippie and smiley guy, making granola in some sort of hot pot and selling it to the hikers. The smell of the granola impregnated the tunnel, it was tempting and comforting and motivating enough to go to the summit with the rising sun.
Over the years I’ve tried out so many granola recipes but none which I would ever repeat- until now! This is a simple, sugar and complications-free recipe that I hope will keep you company during those Autumn hikes to come.
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| © The Teaspoon |
Ingredients
1 cup rolled oats
1/4 cup unsalted butter - melted
1/2 cup ground almonds
2 cups mixed nuts - roughly chopped- and seeds (I used almonds in flakes, sunflower seeds, walnuts and desiccated coconut).
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
2 tablespoons chocolate powder
1/4 cup maple syrup
Method
Preheat the oven to 160C/325F.
Line a baking tray with parchment paper and set aside.
In a bowl combine all ingredients using your a spatula or your hands. Place the raw granola in the baking tray. Use the spatula to nudge granola into an even layer.
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| © The Teaspoon |
Bake in the preheated oven for 20 minutes. Take the tray out of the oven. Use the spatula to flip the granola and bake for another 10 minutes. Remove baking tray out of the oven and allow the granola to cool down completely before enjoying it!
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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