Granola for a healthy breakfast

Let's start from the basics.
What is the difference between muesli and granola? This is the first question I asked myself when my nutritionist (yes, I too fell into the tunnel of controlled nutrition) put nutritional education advice in my hands.
The disinterest arises from the fact that I have never bought these mixtures of cereals and dried fruit except to put them in biscuits or cakes and I have always followed the instructions which usually spoke of muesli in these recipes.
Muesli is traditional English and does not include added sugars or fats and especially, It does not require baking in the oven; granola, on the other hand, has a sweet component which can be maple syrup, honey or coconut sugar and a fat part. The mixture is baked in the oven and is absolutely delicious with your morning yoghurt. I immediately thanked heaven for this sugary peak in the first and most important meal which is fundamental for me.

In reality, the other thing I learned after the chat with Maddalena, the nutritionist, is that breakfast must be varied and a bit protein-based. Well, I had always underestimated this last point and set it aside as a sportsman's obsession but this is another story, or rather, another recipe.

She passed the recipe for this granola to me anyway Madeleineand I bring it back to you below.
Comparing it with other findings random on the web it certainly has much less sugar but the presence of raisins doesn't make it missing. It's a light granola for those who want to be a little careful with their eating style and maybe lose a few kilos before the swimsuit test. The pleasure of good food and dining will never go away but trying not to overdo it during the week allows me to go to restaurants with a little more lightness 😉

Granola with oat flakes

300 g of small oat flakes
30 g of hazelnuts
30 g of almonds with skin
60 g of sultanas
20 g of acacia honey
2 tablespoons extra virgin olive oil
1 pinch of sea salt

Soak the raisins in warm water for 30 minutes. Drain it, squeeze it and let it dry slightly on absorbent paper.
Coarsely chop the hazelnuts and almonds.
In a bowl combine all the ingredients and add a couple of spoons of water. Mix the ingredients and then transfer everything onto a baking tray lined with baking paper.
Bake in a hot oven at 150°C for about 30 minutes, taking care to stir the mixture every now and then.
Let the granola cool completely before transferring to an airtight container.
It can be kept perfectly crunchy for 10/12 days.


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