In my recent trip to Portugal we had to wait quite a bit for a table at a famous old coffee place, but luckily, their spiced granola made the wait worth it. There was something about that flavor that I couldn’t get enough of. I asked the staff for the recipe (as I usually do when I like a recipe so much), but was told it’s not possible to get it (as they often reply). However they told me that it was the pecans and cinnamon that gave it its great flavor.
Back at home I made granola for the 50th time in my life, adding a lot more cinnamon than usual. It was just the right amount, and not too overpowering. I used pecans, almonds and coconut. It tasted amazing, and is now my new best breakfast friend!
- 2 cups old-fashioned oats
- ¾ cup chopped almonds (with skin)
- ¾ cup chopped pecans
- ½ cup desiccated coconut (or shredded/flaked)
- 1/8 teaspoon salt
- 2 teaspoon ground cinnamon
- 2 tablespoons canola or other flavorless oil
- 1/4 cup pure maple syrup
- Optional: 1/2 cup combination of seeds (flaxseed/pumpkin/ sunflower/sesame seeds)
- Optional: 1/2 teaspoon ground ginger and/or cardamom for spiced granola
- Preheat oven to 160C/325F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix all ingredients except for oil and maple syrup in a bowl. In another small bowl mix oil and maple, then drizzle evenly on top of the oat mixture. Toss until evenly coated. Place on the baking sheet in one layer. Bake for 25-30 minutes, stirring the mixture every 10 minutes to prevent burning. Allow to cool to room temperature. Store at room temperature or in the fridge in an airtight container for up to a month.