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Because in food I trust. In all forms and shapes. 

Festive nut granola

Festive nut granola

I could say that I am a bit obsessed with granola. The good thing is that I am obsessed with homemade stuff, but time to time, I also get lost in the aisles of a shop and get carried away. The good thing about living in Latvia is that we do not have a good selection of granola. I test and try them when I travel, and yes, I do bring some packages home. The advantages of making homemade stuff is that you always know how much sweetener you add (and as much as I put, it never tastes as sweet as the ones I buy). So, this is just one of many versions I have made lately, and I love it – the cardamom, the crunchy nuts and the gingery taste. 

Ingredients

250 g oats
120 g rye, oat, wheat and barley mix
80 g cashews, roughly broken
40 g sunflower seeds
30 g pumpkin seeds
70 g walnuts, broken into pieces
1 tsp (level) cardamom powder, freshly ground
½ tsp vanilla powder
zest of 1 organic orange, finely grated
150 g ginger syrup*
20 ml nut oil

Prepare

Heat oven to 160°. Prepare a baking sheet and a baking pan.

Place the oats, bran, poppy seeds, nuts, seeds, salt, cardamom, vanilla, oil, syrup, applesauce, syrup, zest, cardamom, walnuts, and vanilla in a large bowl and mix well.

Tip the granola onto the pan and spread evenly. Bake for 2540 minutes, mixing every 5-7 minutes so that the sides do not brown too much. Remove and put onto a flat tray to cool.

When cooled, add rest of the ingredients and mix. Serve with cold cow, oat, almond or any other type of milk or yogurt. The granola can be stored in an airtight container for up to a month.


Accessories: HM Home
Clothes: Lindex
Recipe and photos: Signe Meirāne
Photos taken with Sony alpha 7s

* I used "Ginger people" ginger syrup, but it tastes equally good with maple syrup or carob syrup (much stronger with this one)
 

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