Every weekend, I make a large batch of this granola. Can’t do without it, because together with fruit and yoghurt it’s my start of the day. With strained yogurt, which we call ‘hangop’ in Dutch, literally ‘to hang up’, it’s even more of a treat. This creamy rich yogurt is an old-fashioned Dutch dessert, but you’ll find similar products, like labneh, in other cultures as well. Both granola and ‘hangop’ are super easy to make. Happy weekend!
Makes 1 large jar
Action: 25-30 minutes
300 g (10.5 oz) rolled oats
150 g (5 oz) whole unsalted, unroasted nuts (see tip)
150 g (5 oz) unsalted and unroasted seeds, like sunflower and/or pumpkin seeds
4 tsp spices (see tip)
50 g (1.75) oz dried coconut flakes
a pinch of salt
zest of 1 orange (optional)
125 ml (1/2 cup) mild olive oil or canola oil
125 ml (1/2 cup) maple syrup
75 g (2.5 oz) dried cranberries or currants
Serve with (optional):
drained yogurt (see tip)
extra maple syrup
Extra: large baking sheet lined with parchment paper, 1 large jar
1. Preheat the oven to 175°C (350°F). Combine oats, nuts, seeds, spices, coconut flakes, salt, and if you like orange zest in a bowl. Add the oil and maple syrup and stir until everything is well coated.
2. Spread the mixture onto a large baking sheet lined with parchment paper. Bake the granola for 16-18 minutes, or until it’s deep golden brown. Stir the granola after 10 minutes. Keep a close eye on the outer edges of the granola; stir once more if you think the edges are getting too brown.
3. Remove from the oven and let cool completely (the granola becomes crunchy once cooled). Mix in the cranberries or currants and store in a jar.
4. In small glasses, layer granola, yoghurt, and pomegranate seeds. Drizzle with some extra maple syrup.
-The variations are endless.
Nuts: Use almonds, walnuts, pistachios, cashews, pecans and/or blanched hazelnuts. If using hazelnuts with the brown skins still on, you can easily remove the skins after roasting by rubbing them between your fingers, as the skins burn easily and can taste bitter. I just pick the hazelnuts out of the batch.
Spices: I like to add a mixture of 2 tsp cinnamon, 1 tsp ground ginger, and 1 tsp ground cardemom. But you can also add 4 tsp pumpkin spice mix, for example. It’s up to you.
Oil: Replace the olive oil or canola oil with 100 g (3.5 oz) melted coconut oil.
Sweeteners: Replace maple syrup with runny honey or agave syrup.
-It’s important that you spread the granola into a thin and even layer, so use a large baking sheet.
-Make your own strained yogurt (‘hangop’). Line a strainer with a damp cheesecloth and set it over a bowl. Place 1 liter (4 cups) yogurt in the strainer, cover and let drain overnight in the fridge.