As part of breakfast in La Souqueto we always offer yoghurt with fresh seasonal fruit (right now we’ve been adding the strongly perfumed, early cropping, slightly elongated Gariguette strawberries). And sometimes, we add homemade compote (of cherries or apricots or peaches).
No need to add anything to these sun-ripened fruits but I do always sprinkle a little homemade granola on top for texture.
Today’s guests asked for the recipe, so here it is.
The quantity may seem a lot but remember that you can store granola for upto 1 month in an airtight container…
2 tbsp sunflower oil
- 100ml maple syrup
- 2 tbsp honey
- 1 tsp vanilla extract
- 300g rolled oats
- 60g sunflower seeds
- 2 tbsp sesame seeds
- 20g pumpkin seeds
- 100g flaked almonds
- 100g pecans
- 50g hazelnuts
Heat the oven to 180’C.
In a large bowl combine the oil, maple syrup and honey, then stir in the remaining ingredients. Mix well. Pour the mixture onto two baking trays and spread evenly. Bake for 25-30 minutes but keep a watchful eye and stir from time to time, as it can burn around the edges.
Remove from the oven and allow to cool completely.