Lately I’ve been craving smoothie bowls every single morning, and what I love the most about them is the toppings I add, I need some crunchiness and texture to fully enjoy them.
So I thought I could make some granola to put on top of my smoothie bowls, the thing is that in July, in Milan, inside a house without AC, turning the oven on is never a good idea, trust me, unless you wanna literally melt.
Thus, I decided to experiment and try to make granola in a pan, on the stove, and even though the result is not as chunky as the oven method, I still loved it.
If you want to make homemade granola, but don’t own an oven, or simply it’s too hot to turn it on, you can try this recipe out!
Makes about 2-3 medium jars
- 2 cups rolled oats
- 1/2 cup nuts of your choice, chopped
- 1/2 cup puffed rice
- 1/4 cup dried fruit
- 1/4 cup mixed seeds
- 1 tsp cinnamon
- pinch of salt
- 6-7 tbsp agave syrup (or maple syrup, whatever syrup you have)
For the nuts I used walnuts, almonds, and hazelnuts; and raisins and desiccated coconut as my dried fruit. The seeds I used were sunflower, pumpkin and flax seeds.
Toast the oats on a large pan on medium/low heat, stirring often, for about 3-4 minutes until lightly browned, then add the remaining ingredients except for the dried fruit and agave syrup.
Keep stirring and make sure no to burn the nuts. After another 3 minutes add the dried fruit, mix well and then drizzle the syrup on top.
Give it a nice stir and try to evenly coat everything in syrup, lower the heat and after a few minutes the mixture should dry out a little bit. When you get to that point, turn off the heat and let it cool.
I spread it out on a parchment paper to make it cool quicker, but that’s optional.
And it’s done! You can have it with yogurt, milk or even on top of smoothie bowls like I do, it’s super yummy!
Make sure to store it in a airtight jar or container for max 2 weeks.