Granola has appeared at the heart of our breakfasts in recent years, providing a practical and balanced solution for breakfast.
Invented in the 19th century in the United States, Granola is a preparation made from cereals mixed with oilseeds, crushed then baked in the oven to obtain a crunchy effect.

Today, granola has become a must-have, with many possible variations:

• Cereals: generally oats, for their contribution in slow sugars, proteins, fibers and lipids, which prevents a burst of energy in the morning, while guaranteeing an anti-snacking satiety effect. You can also mix the following cereals: buckwheat, quinoa flakes, millet, etc.
• Oilseeds: almonds, walnuts, hazelnuts… They contain omega-3, essential fatty acids, trace elements (calcium, magnesium, zinc), vitamins, fiber and proteins.
• Sugars: to make the granola sweet and crunchy, but use in moderation

Making your own granola is pretty easy. All you need to do is bring the flakes of your choice, oilseeds, honey (or another natural sweetener of your choice), and other toppings to personalize it according to your tastes, such as cinnamon for example.

• 250 g of oatmeal or another cereal: buckwheat, millet, quinoa, etc.
• 150 g of coarsely chopped oilseeds (macadamia nuts, almonds, hazelnuts, pecans, pistachios, etc.)
• 5 tablespoons of sweetener (honey, maple syrup, agave syrup, etc.)
• 2 tablespoons of vegetable oil (or 1 beaten egg white)

Mix all the ingredients in a salad bowl and add a pinch of fleur de sel. Place the mixture on a baking sheet covered with parchment paper. Bake in the oven at 150°C for 30 to 35 minutes. Stir every 7 to 8 minutes.
You can also add cinnamon, pieces of crushed chocolate, coconut shavings after cooking and once the granola has cooled.

To make your granola crispy, we recommend replacing the oil or fat with beaten egg whites. This will give you more protein and less fat. It’s a win-win!