Deliciousness packed in our new LSA Noriko bowls!
If you ever thought eating granola was only for health-minded people, you might want to reconsider your position with that granola, made for gourmet!
It might be the pinch of sea salt or the maple syrup that makes you addicted to that particular granola. You might even consider keeping a jar of it on your desk … or even cut it into bars and forget about the milk all together… and while you’re at it, you’ll probably brush the base of your bars with dark chocolate because after all, dark chocolate is good for you!
- 150 gm Oat meal
- 40 gm Toasted almond slice
- 50 gm Pecan nuts
- 60 ml Maple syrup
- 50 gm Brown sugar
- 40 ml Vegetable oil
- 3 gm Sea salt
- 60 gm Golden raisins
- Mix the oat, brown sugar, salt, vegetable oil and maple syrup to form a sticky mixture.
- Pack it on a baking tray with a baking paper and press it with your hands to make sure it stays compact.
- Bake it at 185 degree Celsius, until golden brown and crispy.
- Once cooled, break into pieces and add the toasted almonds, the pecan nuts and the golden raisins.
If you’re making granola bars, you will need to follow a few tips:
- Mix the nuts and the raisins from the start and pack in your tray.
- Use a greased baking paper on the bottom of your tray to avoid the granola sticking to the tray.
- Bake at a lower temperature for a longer time to make sure the crunchiness is achieved all the way through.
- Allow cooling a little before cutting the bar, but not fully cooled or it will break into pieces.
- Use a large a very sharp knife, eventually oiled, to cut the bars.
- Let the bars cool and dip the base in dark chocolate.
I love our new LSA bowls, they’re one of my favorite brand for living-ware, clean, sleek and elegant…
…and no, I’m not affiliated to LSA :)
I like to use different nuts and dried fruits… I’m a fan of using dried apricots and whole almonds with skin on – and also to add dried coconut and reduce the part of oat meal a little, but not everyone is a fan of coconut…
It’s probably the tartness of the apricot that balance all that sweetness, and for the almonds, I think you can actually have a better taste with whole almonds with skin rather than sliced and blanched almonds.