When Gabe and I were recently in London, we were lucky to be able to stay with his older brother and sister-in-law. Aside from the awesome company, one of the major perks of staying with them was that we didn’t have to scrounge around for breakfast each morning. They provided quite a spread of coffee, fruit, cereal, pastries, bread, yogurt, granola, and apricot preserves that I’m still dreaming about.
I quickly grew obsessed with the granola, a savory mixture of oats, nuts, and seeds. The thing I loved most was its delightful crispy crunchiness, which contrasted well with creamy yogurt and sweet fruit. I snapped a photo of the ingredient list on the back of the bag so I could try to recreate it once we got home.
Of course, things in England are a wee bit different from the United States. Despite sharing a language with the mother country, the different names for certain foods left us scratching our heads at times during our visit. We quickly learned that aubergine is eggplant, courgette is zucchini, and yoghurt is… yogurt.
So when we got home and I set out to make this granola, I had to google a few things. Turns out black treacle is molasses and linseeds are flaxseeds. Once my translations were complete, I set to work.
This granola has a number of different components, but it comes together easily and less expensively if you shop the bulk foods section of the grocery store, buying just the amount of nuts and seeds you need. Although the original recipe called for hazelnuts, cashews, and pistachios, I think you can get by with just one of the three, or sub in another nut of your choosing. Coconut oil and a fairly long baking time made the granola nice and crispy, adding a delightful crunch to my mornings now that I’m stateside again!
Crunchy Nuts & Seeds Granola
- 3 cups rolled oats
- 1 1/2 cups sliced almonds
- 1 cup wheat germ
- 1 cup unsweetened dried coconut (shredded, flakes, whatever)
- 1 cup whole nuts of your choice (I recommend hazelnuts, cashews, or pistachios)*
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup golden flaxseeds
- 1/2 tsp. kosher salt
- 1/2 cup coconut oil, melted
- 1/4 cup water
- 3 Tbs. honey
- 1 Tbs. molasses
Preheat oven to 300° F. In a large bowl, stir together oats. almonds, wheat germ, coconut, nuts, seeds, and salt. In a glass measuring cup, stir together coconut oil, water, honey and molasses. Pour the coconut oil mixture over the oat mixture and stir well, until the oat mixture is completely moistened.
Pour the oat mixture onto a large rimmed baking sheet lined with aluminum foil. Bake for 45-55 minutes, stirring every 15 minutes or so, until the granola is browned and crunchy. Let cool. Store in an airtight container.
Makes about 9 cups granola.
* Make sure all the nuts and seeds you buy for this recipe are unsalted, otherwise you will have a very salty granola!
Source: A Lingonberry Jam original.