Nordic Granola

posted on Sun, Apr 15 2018 8:00 am by Anya Britzius

Looking to liven up your breakfast routine with healthy ingredients? In the April issue of Viking magazine, chef and photographer Simon Bajada shares four recipes from his latest cookbook, “Nordic Light.” Another one of his favorites in Nordic granola. “There is so much satisfaction to be had in making home-made granola,” Bajada says. First of all, the kitchen smells incredible for a couple of hours, secondly you save some coin because boutique granolas fetch ludicrous prices, and most importantly you get to be creative with what goes in the mix.” Check out the recipe below!   

 

 
   
   
   

Nordic Granola   

Makes about 14 servings

Preparation Time: 5 Minutes

Cooking Time: 45 Minutes

 

1 cup spelt flakes

1 cup buckwheat flakes

1 cup rye flakes

1/2 cup pepitas (pumpkin seeds)

1/2 cup sunflower kernels

1 cup hazelnuts, chopped

3 1/2 fluid ounces lingonberry cordial (syrup)  

4 Tbsp. rapeseed oil

2 tsp. cardamom seeds, crushed (open the pods to remove the seeds inside)

1 tsp. ground cinnamon

2 Tbsp. sesame seeds

Pinch of salt

1 cup coconut flakes

3 cups rolled porridge oats

3  1/2 ounces dried berries. You could also use blueberries, lingonberries, cranberries or raisins.

 

Preheat the oven to 275°F. Line two baking trays with baking paper.

Place all the ingredients, except for the coconut flakes, oats and dried berries, in a very large bowl and mix everything together well.

Stir the oats through the granola mixture, then spread it out over the prepared baking trays in an even layer. Bake in the preheated oven for 45 minutes, adding the coconut flakes for the last 10 minutes of cooking, until golden. To ensure even cooking you may have to rotate the trays during this time.  

Turn off the oven and leave the granola to cool in it with the door left slightly ajar. Once cool, remove the granola trays from the oven and sprinkle over the dried berries, then transfer to suitable airtight containers or jars. Serve the granola with yogurt, milk or oat milk and fresh fruit, or with fruit nectar and yogurt.

Recipe excerpted from “Nordic Light” by Simon Bajada, published by Hardie Grant Books 2016, RRP $39.99 hardcover.

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