FRIJE

Instructions

• 1.   Lightly oil a baking sheet with edges measuring about 30 by 38 cm.
• 2.   Put all the ingredients (except any dried fruits and chocolate) in a medium bowl and mix vigorously with a fork for a few minutes until everything is well combined.
• 3.   Spread on the baking sheet and place in the middle of the oven.
• 4.   Preheat the oven to 150°C and bake the granola, watching carefully and stirring every 10 minutes, until it is colored to your liking - it will not be crispy at this stage. In my oven, it takes about 30 minutes in total, starting from a cold oven.
• 5.   (If you have doubled the recipe, switch the two baking sheets halfway through for even baking.)
• 6.   Mix one last time and let the granola cool on the baking sheet - it will become crispy as it cools - before adding the dried fruits or chocolate if desired.
• 7.   Put the granola in an airtight container and store at room temperature for about a month.

Notes & Suggestions

• For cereal flakes (such as porridge, not corn flakes) (oats, spelt, wheat, rye, quinoa, rice, barley... or a mix)
• For seeds and nuts, roughly chopped (a mix of almonds, hazelnuts, pistachios, walnuts, pecans, macadamia nuts, cashews, flaxseeds, sunflower seeds, sesame seeds...)
  You can replace coconut oil with another fat, but it is important for the assimilation of sugars from cereal flakes.
• For liquid sweetener (honey, maple syrup, agave syrup, rice syrup... or a mix; you can also use jam or unsweetened fruit puree, but then you will need to use a bit more as they are not 100% sugar)
• For dried fruits, roughly chopped if necessary (raisins, cranberries, prunes, dates, figs, blueberries, cherries, mangoes, bananas, apples... or a mix)

Nutritional information *

Reference

• cnz.to/vf/recettes/petit-dejeuner/granola-ma-formule-de-base-recette/