Granola with Honey and Coconut Oil
Make your own granola and let the kitchen fill with lovely irresistible scents. Perfect to prepare and store in an airtight container. Incredibly delicious to enjoy for breakfast or as a snack.
Make your own granola and let the kitchen fill with lovely irresistible scents. Perfect to prepare and store in an airtight container. Incredibly delicious to enjoy for breakfast or as a snack.
- 3 1/4 dl havregryn
- 40 g pumpafrã¶n
- 75 g grovhackade nã¶tter (t ex. mandel, hassel-, para-,
- 2 msk linfrã¶n
- 1 dl kokosflingor
- 1 krm kanel
- 1 krm havssalt
- 1 msk kokosolja
- ca 1 dl honung
- 1 dl torkade tranbã¤r russin (eller sm㥠bitar av torkade aprkoser)
- 6 dl sojabaserad yoghurt
- 2 kiwifrukter
- 125 g blã¥bã¤r
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (240g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Värm ugnen till 170° C
- Granola: Blanda alla torra ingredienser i en skål, utom den torkade frukten. Smält kokosolja och honung i en kastrull och blanda detta grundligt med de torra ingredienserna.
- Fördela granolablandningen jämnt på en bakpappersklädd plåt och grädda i ugnen i cirka 20-25 minuter. Efter 10 minuter, rör om granolan så att den inte blir bränd. Några minuter innan det är klart, placera även den torkade frukten i ugnen.
- Låt granolan svalna. Ät upp den direkt eller förvara i en lufttät burk.
- Till servering: Häll upp yoghurt i skålar tillsammans med kiwi och blåbär. Som pricken över i, strö granola över.
- För allaFri från laktos, mjölkprotein och ägg.
- Gör glutenfri: byt havregryn mot ren havre.
- Recept och bild i samarbete med Alpro.
Lipid Coating and Thermal Conduction
Rolled oats possess a dry, absorbent structure that requires lipid distribution before heat application. Combining liquid coconut oil with viscous honey creates a sticky emulsion that coats every individual oat flake, pumpkin seed, and chopped nut. Coconut oil liquefies at 24 degrees Celsius, allowing it to penetrate porous grain surfaces swiftly during the initial mixing phase. As the baking sheet enters the 170-degree oven, this lipid layer acts as a thermal conductor, transferring heat directly to the starches and accelerating the crisping process evenly across the pan.
Maillard Browning Dynamics
Sugars present in honey undergo caramelization alongside the natural proteins in seeds and nuts when subjected to prolonged dry heat. Moisture escapes steadily during the first ten minutes, but localized hot spots near the edges of the baking sheet threaten scorching. Stirring the mixture precisely at the halfway mark redistributes dry areas and prevents uneven browning. Adding dried fruit toward the end of the baking window protects delicate fructose sugars from bitter carbonization, preserving a pliable texture within the cranberries or apricots.
Moisture Barriers in Storage
Completely cooling the baked clusters on the metal sheet allows residual steam to dissipate entirely before packaging. Trapping warm granola inside an airtight container causes condensation, which softens the brittle sugar bonds and ruins the desired crunch. Storing the mixture at room temperature maintains crispness by blocking ambient humidity from rehydrating the toasted oats.
