by Eva on June 22, 2012
Some weeks ago I had been in our library, walking up and down the shelves full of cookbooks, an old book about how Germans eat, cook and what they like for every meal of the day, caught my intention. The pictures showed meat, sausage and ham in bulks, the author mentioned Germans like abundant meals and vegetables are not so popular. Shaking my head in disapproval! Well I disagree, if that all would have been true, my bud would have the size of Texas and I would have health issues like diabetes (most likely). You might know I am German and I miss and appreciated my crispy roll (Brötchen) in the morning along with some good cheese or Black Forest ham. But most of the time there had been some fruits and muesli for breakfast. Since my move to the states and my hoard of “imported” muesli went fast, I settled for granola and steel cut oats (but that’s a different story) for weekday mornings.
If it comes to granola I like it simple, no fancy grains, exotic dried fruits or anything I would have to find in an specialty store or online. It’s not that I won’t believe in the extra hassle to make something special, it’s just I forget about it. On workdays breakfast should be quick and easy.
You might get the notion I am putting brown butter on everything I eat these days. Fair enough… you are right. My taste buds told me brown butter elevates every food to a higher level, no that’s just me being silly. Actually it is simple as it can be, I love the taste of brown butter and every time I make something with butter, I wonder if I can swap it with brown butter and is it worth the extra cooking step? Most of the time it is absolutely appropriate.
hazelnut and brown butter granola
Use any kind of nuts you like, almonds and pecans are also great for granola. The same applies to seeds: sunflower seeds, pumpkin seeds (pepitas)…
I love the taste of (chopped) dried plums in this granola but the chunks stick together and it’s like eating whole dried plums. Any ideas? How ever dried apricots are tasty or chocolate morsels (but I don’t do that any more). Just remember to add all this after cooling.
200 g / 2 cups rolled oats
100 g / 3/4 cup hazelnuts, roughly chopped
60 g / 2/3 cup coconut flakes, unsweetened
50 g / 1/3 cup sesame seeds
45 g / 1/4 cup flax seeds
1 tsp ground cinnamon
1/4 tsp salt
3 Tbsp unsalted butter
100 ml / 1/2 cup maple syrup, honey or agave syrup (or a mix of that)
70 g / 1/2 cup dried cranberries, cherries or raisins
Preheat your oven to 150 C / 300 F and line your baking pan with parchment paper.
In a pan over medium high heat, add butter and cook, stirring frequently until you see small brown specks, remove from heat, add syrup or honey and set aside.
In a big bowl add all remaining ingredients except dried fruits and add the brown butter mixture, stir well. Lazy people like me use their stand mixer with a paddle attachment for this.
Spread evenly over the baking sheet and bake for 30 minutes, stirring every 10 minutes to make sure granola browns evenly.
Let cool on the baking sheet, add the dried fruits and transfer to an airtight container. Can be stored for at least one month.
You can double the amount, use two baking sheets and rotate them.
My blogging friend Sandy from Confiture de Vivre indicated to me that Meeta from What’s for lunch honey? initiates a Monthly Mingle about “granola and muesli” this month. Thanks Sandy! I’m game and looking forward to see all the other entries. Is there something like too many granola recipes?