Stop buying store-bought granola and make your own. Granola is one of the easiest recipes ever. It requires absolutely no experience in the kitchen and pretty hard to f*ck up. You can pick and choose what goes in as well as how healthy you want to make it. You can customize it by adding different types of nuts, dried fruits, superfoods, what kind of oats to use and how much sugar to add. Granola can be eaten with yogurt, as a replacement for cereal, used in healthy desserts or served on its own.
We linked up with MISSBISH and pastry chef Tracy Wei of CHINO restaurant in Hong Kong who shared her granola recipe with us. Tracy has put in werk as a Pastry Sous at Nobu in San Diego and has taken a lead as Pastry Chef at Stone Nullah Tavern, Linguini Fini and Posto Pubblico in Hong Kong. She is the mastermind behind the “Fat Kid Cake” consisting of layers of red velvet cake, NY cheesecake, Crème Brulee and dark chocolate mousse. Hopefully, we’ll convince her to share this recipe with us one day, but for now, taste test her six-step granola recipe!
Granola
500 grams Steel Cut Oats
30 grams Flax Seeds
78 grams Cashews
500 grams Maple Syrup
70 grams Unsweetened Shredded Coconut
50 grams Pumpkin Seeds
1 gram Cinnamon
1 gram Salt
1 gram Vanilla Extract
115 grams Light Muscavado
45 grams Sunflower Seeds
Method:
1. Mix all the dry ingredients together.
2. Add the vanilla extract and maple syrup.
3. Mix everything together.
4. Spread on sheet tray evenly.
5. Bake at 90C for 2 hours.
6. Every 30 minutes make sure to mix everything.
Notes:
– Make sure the nuts are raw and not toasted. If the nuts are toasted, they will like burn.
– You can add dried fruits to the granola, but I would recommend adding it at the end.
– You can use honey instead of maple syrup but the granola will be a bit sticky.
– You can use less sugar or syrup.