Recipe by Astrid Fronteau @chhhop
Ingredients for 1 large jar of homemade granola:
400 g rolled oats
100 g whole almonds
80 g cranberries
80 g sunflower seeds
80 g pumpkin seeds
60 g pecans
50 g flaxseed
50 g grated coconut
230 g L’Epicurien liquid honey
100 ml olive oil
100 ml water
2 teaspoons Olivier Roellinger cinnamon
1 pinch salt
Recipe:
Preheat oven to 140°C. Roughly chop the pecans and almonds, then mix in a large bowl with the oats, seeds, cranberries, shredded coconut and cinnamon.
Bring honey, water, oil and a pinch of salt to the boil in a saucepan.
Pour the warm syrup into the bowl of dried fruit and seeds. Stir well to evenly soak the dry mixture.
Spread the mixture on a baking tray lined with baking parchment. Spread in a thin layer. Place in the oven for 40 minutes, stirring halfway through to crisp the granola.
Cool on the baking sheet and store (for several weeks) in an airtight jar.
Finishing and straightening :
For a complete breakfast plate, place a portion of Jean-Yves Bordier yoghurt and fresh seasonal fruit in a large bowl.
