29 Feb 2024
Recipe of the week: Gruffalo Granola
Expat Cookbook Lifestyle

Recipe of the week: Gruffalo Granola

It’s that back to school time of year and YLC has teamed up with littlefoodies.se to bring you the best of snacks, meals and treats for hungry families!

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“I’ve taken on my hubby’s Scandinavian way of having breakfast, i.e. some sort of muesli or flakes on yoghurt or filmjölk usually with some fruit cut into it. I started making my own granola the other week for the first time. The whole family loved it and I’ve now made a few different varieties of which this one is my favourite. It is so easy to make and I’m seriously wondering why I haven’t tried it before!”

You can learn more about the authors of this recipe, Nina and Jackie, from our Extraordinary Expats feature on them!

Ingredients:-

175 g (1 3/4 c) quick oats

50 g (1 c) wheat bran

30 g (1/3 c) crushed linseed

30 g (1/4 c) peeled sesame seeds

30 g (1/4 c) sunflower seeds

30 g (1/4 c) pumpkin seeds

30 g (1/3 c) desiccated coconut

100 g (1 c) mixed nuts of your choice, hacked (almonds, hazelnuts, paranuts, cashewnuts)

1 1/2 tsp pumpkin pie spice mix

1 pinch of salt

1 tbs vegetable oil

80 g (1/4 c) maple syrup

100 g (1 c) apple sauce (or other fruit compote)

150 g (1 1/3 c) mixed dried fruit of your choice, chopped (raisins, cranberries, apricots, dates)

Method:

1. Preheat oven to 175°C/350°F.

2. Add all ingredients except the dried fruit in a large bowl and mix with a spoon until well coated.

3. Line a deep baking tin with parchment paper and spread the mixture evenly.

4. Bake for 20 minutes, stir, and bake for another 15 minutes.

5. Take out of the oven and let cool completely. Store in an airtight container.

Preparation: 10 min | Baking time: 35 min | Servings: 15-20

 

Recipe tips

This granola tastes great with your choice of milk or sprinkled over yoghurt. Be creative and use the types of nuts and dried fruit you like best. Our favorite winter combo is to have it with natural yoghurt and chopped orange and banana slices. It can be stored in an airtight container in a cool place for several weeks (although it has never lasted that long in our house!)

 

Like this recipe? Visit Jackie and Nina’s wonderful site, www.littlefoodies.se for more!

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