ENDIVE, POMEGRANATE AND ORANGE SALAD
12 November, 2019
CINNAMON BAKED APPLES
9 December, 2019

PECAN NUTS, DRY FIGS AND GOJI BERRIES GRANOLA

In August Thomas surprised me with a getaway to Portugal. We spent a few days in an eco-hotel surrounded by a beautiful valley, right in the heart of the Serras de Aire e Candeeiros Natural Park, in Alvados (Leiria region). We stayed at a hotel called Cooking and Nature since guests can choose between a traditional service or one of the days cooking your own dinner. They have an open-concept kitchen, where breakfast is also served every morning. One of the evenings we signed up for one of the cooking experiences and enjoyed a traditional Portuguese meal.

Another aspect I loved from the hotel, besides its quietness, was the organic and homemade breakfast. There were so many delicious options, including different types of granolas. So it’s exactly from there where I took the idea of adding this granola recipe on my blog: Pecan nuts, dry figs, and goji berries granola.

I wanted to prepare it exactly the same way, so this is the reason I went to Gadis Supermercados and bought Ecocesta organic oat flakes. Actually, it’s the same brand I use for baking this one.

I hope you will enjoy this granola as it’s the perfect morning treat!

 

INGREDIENTS

340 gr (4 cups) oats

100 ml (½ cup) extra virgin olive oil

75 gr (½ cup) pecan nuts

75 gr (½ cup) dry figs

50 gr (¼ cup) goji berries

6 tbsp honey

1 tbsp vanilla extract

A pinch of salt

 

METHOD

Preheat the oven to 150ºC (300ºF) and start by heating in a saucepan the olive oil and honey together at low heat. Once well-mixed set aside.

Now, in a large bowl mix the oats, the vanilla extract, and the pecans and dry figs, finely chopped. Then, add the honey mix and combine well. Then, drop the granola on a baking tray with oven paper flattening it well. Place the tray at the lowest level and bake for 15-20 minutes or until golden brown.

Once it’s ready, cool down, add the goji berries and then storing the granola in mason jars.

 

 

 

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