Breakfast Granola with Mixed Fruit and Nuts

Last summer I lived in a flat that one girl had sublet for me for three months. While leaving the apartment into my good care she also left some of her things there. One of them being a big jar of homemade granola. It was my first touch to this delicious breakfast treat, the American muesli as I call it. Actually, I couldn’t help but secretly have some of that delicious but simple granola. I hope she never noticed there was something missing, ugh!

I’m generally not very good breakfast eater, as during the week I wake up at the last possible minute to get to work, and therefore never have time to have a proper breakfast. Usually my breakfast consists of a big bucket of coffee and that’s it. Lately though a colleague of mine has been challenging me to start my days with a 30g protein portion, (which is said to be good for your figure and appetite - as I complained being slightly out of shape these days). I’m considering this…but while I do, let’s get back to granola.

After preparing this portion of granola I can just ask myself WHY I never did this before? It’s so sweet and crunchy and divine, especially with some agave syrup and full, fatty Turkish yogurt… It became an essential part of my weekend breakfasts and actually, I’m gonna have it just now! This recipe was invented by me so probably it needs still some fine tuning, but I figured it was a good start!

Sweet Breakfast Granola

3 cups rolled oats

1 cup mixed nuts and fruits (I used almonds, cashews, peanuts, hazelnuts, dark and yellow raisins)

handful of pecan nuts

handful of dried cranberries

30 ml canola oil

2 tablespoons coconut oil

1 heaping tablespoon honey

2 tablespoons brown sugar

2 tablespoons organic agave syrup

1 egg white

pinch of salt

Preheat oven to 150 C°. Line a medium oven pan with parchment paper.

Heat honey, brown sugar, canola oil, coconut oil and salt, and stir until sugar has dissolved.

Mix the oats and nuts in a bowl. Add the warm mixture of honey, sugar and oil to the oats. Add the agave syrup and stir to coat. The mixture should be moist so if necessary, you can add some canola oil.

Beat the egg white in a bowl until firm peaks form. Mix the egg white into the oat mixture and stir until everything is well combined.

Spread the granola evenly on your baking pan. Bake for approximately 40 minutes, but check the oven from time to time. The granola should be golden in color and feel dry when you poke it with a fork, and that’s when it’s ready.

Remove from the oven and let cool completely. Crumb granola into crumbs and mix the dried nuts in. Store the granola in an air-tight container up to 1 month. Just a word of warning: you will never be able to store it that long :-)