breakfast,  gluten free,  prepare now, eat later,  vegan

Almond & walnut granola (zillion percent less sugar than in store bought one, yet still tasty)

Making good granola is easy, making photogenic granola is hard

My boyfriend is a big fan of all dry things made from grains: dry oats, dry pasta, beschuitjes or sucharki, dry cereal. And of course, granola. I’m rarely afraid of sugar (you should see me casually eating a whole chocolate in the afternoon), but actually the amount of sugar in store-bought granola is crazy. Our favourite (Jumbo own brand nut crunchy muesli) is 10% sugar. The “Eat natural” (sic!) one – 12%. I just cannot justify eating this for breakfast (would make a nice dessert though). So I made my own version – does 4.4% sugar sound better?

Don’t know why, but I always thought making granola is a big hassle. Well, it’s not and I’ve actually made a second batch yesterday. It literally requires no skills beyond mixing with a spoon and watching the time. Since Christmas is coming, making a granola and putting it in a nice jar makes a pretty, neutral gift. 

Granola (amount that will fit to a standard oven and will last you a week)

2,5 glasses rolled oats (for gf version, choose gf oats)
0,5 glass almonds, roughly chopped 
0,5 glass walnuts, roughly chopped
2 teaspoons cinnamon
3 tablespoons apple sauce (or pureed apple, or apple puree for babies)
1 tablespoon stroop (or any kind of liquid sweetener, e.g. maple syrup, honey, agave)
2 tablespoons neutral oil

Preheat the oven to 180 degrees. Mix all ingredients together and spread on a piece of parchment paper. Bake for 25-35 minutes, stirring every 5, until golden brown and crispy (the nuts may be soft while warm, but they will harden during cooling). Leave to cool and store in airtight container.

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