Saturday, August 17, 2013

Homemade granola and inspired by Mallorca

I came home completely refreshed from Mallorca a week ago.
All the shades of blue, green and turquoise and the crystal clear water left me inspired and calm.
I would not describe myself as calm, ever. Never on the inside and rarely on the outside.
But blue seems to have that effect on me. I think I need more blue in my life.
Luckily (you don't hear me saying that often) the wifi-service was expensive at our hotel so we only used it for two hours.
A week on Mallorca, or eight days to be exact and only two hours of internet use. It was wonderful to say the least.

I usually eat very little or no breakfast at all, but on this trip, I can tell you I ate as much as I possibly could.
Croissants, pain au chocolat, pancakes with nutella, you name it. As long as it was sweet I ate it. That is so not like me at all. I don't know what it is about vacations, or hotel breakfasts, but I like this version of me. Totally relaxed.
Only thing I didn't like was the constant.. hmmm.. perspiration.
35°C and no breeze at all. Not exactly what I'm used to. When we got back home it was 15°C. Don't get me wrong, I loved Mallorca.

I definitely want to go there again, maybe in April/May or October when the temperatures are a bit lower. I would love to explore without almost fainting from the heat (yes, I know I'm super sensitive).
And it also made me want to make better breakfasts. So here goes. Cinnamon granola!


1 1/4 cup / 300 ml rolled oats
1 1/4 cup / 300 ml spelt oats
1/2 cup / 125 ml oat groats
1/2 cup / 125 ml hazelnuts, coarsely chopped
1 1/2 cup / 125 ml almonds, coarsely chopped
1 1/2 cup / 125 ml walnuts, coarsely chopped
1-2 tsp ground cinnamon
pinch of salt
1/2 cup maple syrup

Roasted coconut chips
100 ml raisins or optional dried fruit (I didn't have any at home)

Heat oven to 175° (350 F). Mix all ingredients except coconut chips and raisins in a large bowl.
Spread on a baking sheet and bake for about 25 minutes, stirring occasionally. Add coconut chips and bake for another 5 minutes. Add raisins if desired when mixture is completely cool. Store in an airtight jar. Serve with your favorite topping such as berries and milk or yoghurt.

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