Hey everyone! André here. This is the first recipe we're putting up on our blog since its launch a few days ago and we hope it will meet everyone's expectations! Let me start by telling you all about a serious addiction we both have around here: cereal. We used to eat cereal (the sugary kind) with (dairy) milk every day, some days even more than once. This was long before we even became vegetarians, but it was the habit that led me and Rita both to unknowingly take our first little steps towards becoming healthier: we started cutting on added sugars and quit drinking cow's milk. I had become particularly intolerant to milk, and all the refined sugars, in general, just made us both feel sluggish.
This meant our daily intake of cereal momentarily dropped to zero once we found out that most granolas, mueslis and whatnot are packed with added sugars, preservatives and artificial aromas. Of course there are natural, organic options but those are a little too expensive for our budget. It didn't take long for us to realize that the best cereal we can have is homemade granola. There is no better way of controlling what goes into your favourite breakfast/snack!
Which brings us to this AWESOME granola. We've played with a few different flavour profiles and combinations for granola recipes but this one is absolutely perfect for this time of the year — the juicy portuguese "rock" pears are in season and the anti-inflamatory ginger will warm you up and help keep those nasty colds away. Plus, your home will have a lovely warming scent of spices after you bake this granola. Seriously, you have to try this one out. It is so good I eat it by the handful, straight out of the jar.
Pear & Ginger Granola
40 minutes | makes enough to fill a 2qt / 1.8L jar
2 cups | 190 gr. rolled oats
1 1/2 cups | 45 gr. puffed rice
1 1/2 cups | 130 gr. roughly chopped walnuts
1/2 cup | 90 gr. buckwheat
2 tbsp | 10 gr. flax seeds
4 tbsp | 35 gr. coconut sugar
1 tbsp powdered ginger
1 1/2 tsp cinnamon
1/4 cup | 60 ml. coconut oil
1/4 cup | 60 ml. maple syrup
1/3 cup | 90 gr. pear puree (about 1 large ripe pear blended until smooth)
1 tsp fresh grated ginger
1 cup | 40 gr. dehydrated pear slices (equivalent to 4 pears)
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
- Preheat your oven to 350ºF | 175ºC.
- Add all of the dry ingredients to a large mixing bowl and mix together.
- In a sauce pan over low heat, start by melting the coconut oil
- Whisk in the maple syrup, grated ginger and pear puree until everything is smoothly incorporated.
- Pour this over the dry ingredients and mix well, ensuring everything is well coated and there are no dry spices in the bottom of the bowl.
- Spread your mixture on a baking tray (or two, if yours isn't big enough) lined with baking paper and bake in the oven for 15 minutes.
- Remove from the oven and give it a good mix.
- Put back in the oven for an additional 6-8 minutes, but pay close attention to your granola! It will turn golden brown in no time and it will be ready.
- Just at the last minute, add the dehydrated pear slices so they can crunch up a little bit in the oven.
- Remove from oven and let cool down completely. Your granola will crisp up as it cools down. Store it in an airtight jar or container.