Usuba
Homemade Granola with Nuts and Dried Fruits
A crispy mixture of cereals, nuts, and dried fruits bound together with honey and vegetable oil. Baked in the oven at low temperature to preserve nutrients and achieve the perfect texture. Perfect for breakfast with milk or yogurt.
- Total
- 180 min
- Standard serving
- 142.9 g
Ingredients
Total 16- Wheat groats
24.375 g≈ 2 tbsp - Pearl barley
22.75 g≈ 2 tbsp - Oatmeal
19.5 g≈ 2 tbsp - Dried apricots
to taste - Rye groats
22.75 g≈ 2 tbsp - Raisins
to taste≈ 1/4 tsp - Dates
to taste≈ 1/4 tsp - Bananas
15.6 g - Pears
to taste - Apple
23.66 g - Walnuts
to taste≈ 1/3 tsp - Almond
to taste≈ 3/4 pcs - Hazelnut
to taste≈ 3/4 pcs - Honey
to taste - Maple syrup
to taste - Vegetable oil
5.7 ml≈ 1 tsp
Instructions
- 1
Step 1
Mix wheat, barley, oat, and rye groats. Finely chop dried fruits (apricots, dates, raisins). Crush walnuts, almonds, and hazelnuts. Combine all dry ingredients in a large bowl.
- 2
Step 2
Slice the banana, apple, and pear. Mash them into a puree. Add honey, maple syrup, fruit puree, and vegetable oil to the dry mixture. Mix thoroughly until smooth and uniform. The mixture should be thick, with the flakes slightly moist, but not wet or sticky.
- 3
Step 3
Preheat the oven to 145 °C. Line a baking sheet with parchment paper and brush it with vegetable oil. Spread the mixture in an even layer about 1–1.5 cm thick.
- 4
Step 4
Bake for 2 hours at 145 °C. Stir the granola every 20–30 minutes to ensure even baking and prevent burning. Watch the color — the mixture should become golden and crispy.
- 5
Step 5
Cool the granola on the baking sheet to room temperature. Break it up well with your hands or a spoon to separate large pieces into individual flakes. Transfer to a glass jar with a tight-fitting lid.
- 6
Step 6
Serve granola for breakfast with milk, yogurt, or kefir. Store in a closed jar at room temperature for up to 2 weeks.
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