Crispy & Nutty Homemade Granola
Chef’s Secrets from a Michelin 3-Star Vegan Restaurant! Jadore’s Granola Recipe (Oatmeal, Nuts, Chocolate Granola)
This recipe is a home-friendly adaptation of the exquisite granola served at the world’s only Michelin 3-star vegan restaurant. Enjoy a delightful blend of wholesome oats, fresh nuts, and sweet dried fruits. Perfect as a healthy snack any time of day or for special occasions.
Granola Dry Ingredients- Whole grain rolled oats 150g
- Pecans 70g
- Sliced almonds 50g
- Coconut flakes 25g
- Raisins 30g
- Sultanas (seedless raisins) 30g
- Cinnamon powder 2g (adjust to taste)
Sweet Syrup- Pure maple syrup 60g (or honey)
- Brown sugar 45g
- Extra virgin olive oil 50g
- Fine salt 3g
- Pure maple syrup 60g (or honey)
- Brown sugar 45g
- Extra virgin olive oil 50g
- Fine salt 3g
Cooking Instructions
Step 1
Begin by precisely measuring all the dry ingredients for your granola. Measure out 150g of whole grain rolled oats, the star of the show. Then, prepare the remaining nuts and dried fruits as specified in the recipe. Following the recipe closely will yield the best results, but feel free to substitute with your favorite nuts! As long as you match the total weight, any combination will make a wonderful homemade granola.
Step 2
For my batch, I slightly adjusted the nut quantities compared to the original recipe. For instance, I used 70g of almonds and 50g of walnuts. (You can customize this based on your preference!)
Step 3
I also added 30g of cashews and 25g of sunflower seeds. While the types of nuts can vary, it’s important to maintain the overall weight for the right texture.
Step 4
Combine all the dry ingredients (oats, nuts, coconut flakes, etc.) except for the raisins in a large bowl. Add 2g of cinnamon powder for a warm, aromatic touch, and mix thoroughly to ensure the cinnamon coats everything evenly. Cinnamon enhances the flavor but can be omitted or adjusted to your liking.
Step 5
Now, let’s prepare the sweet syrup that will make your granola wonderfully crispy. Pour 50g of extra virgin olive oil into a saucepan. The olive oil acts as a binder and contributes to the crunchy texture.
Step 6
Next, add 60g of pure maple syrup. If you don’t have maple syrup, honey is a great substitute. Keep in mind that honey is sweeter than maple syrup, so you might want to adjust the amount accordingly.
Step 7
Add 45g of brown sugar and 3g of fine salt to the saucepan. It’s crucial to use fine salt so it dissolves easily into the syrup without clumping. If you only have coarse salt, grind it finely before using. A touch of salt actually enhances the sweetness.
Step 8
Place the saucepan over medium-low heat and stir continuously as it simmers. Keep stirring until the sugar and salt are completely dissolved. This process helps evaporate some of the syrup’s moisture, thickening it and ensuring a crispier result when baked. While some recipes skip this step, simmering the syrup significantly improves flavor and texture.
Step 9
Once the syrup starts to gently bubble and small bubbles appear across the surface, immediately remove it from the heat. Be careful not to overcook, as the syrup can burn or become too hard.
Step 10
Pour the hot syrup all over the mixture of oats and nuts in the large bowl. Pouring it while hot helps the syrup coat and bind the ingredients effectively.
Step 11
Using a spatula or silicone scraper, thoroughly mix everything together. Ensure every single piece of oat and nut is coated in the syrup. This even coating is key to achieving uniformly delicious granola.
Step 12
Spread the coated granola mixture evenly onto a baking sheet lined with parchment paper. Aim for a thin, even layer. Spreading it thinly allows the granola to bake evenly and become nice and crispy.
Step 13
Preheat your oven to 130°C (265°F). Place the baking sheet in the preheated oven and bake for a total of 40 minutes. However, you’ll need to remove the tray and stir the granola every 15 minutes to prevent burning and ensure even toasting.
Step 14
After the first 15 minutes of baking, carefully remove the tray from the oven. Stir the granola, breaking up any clumps and ensuring the ingredients from the bottom are now on top. Return the tray to the oven and bake for another 15 minutes at 130°C (265°F).
Step 15
After the second 15-minute bake, take the granola out again and give it another good stir. Place it back in the oven for just 5 minutes at 130°C (265°F). This periodic stirring is crucial for achieving maximum crispiness.
Step 16
After these 5 minutes, remove the granola from the oven and add the raisins. Raisins are delicate and can burn easily, so adding them towards the end preserves their chewy texture. Gently mix the raisins in, then return the tray to the oven for a final 5 minutes at 130°C (265°F). Your delicious granola will be ready!
Step 17
Here’s the freshly baked granola, straight from the oven. The addition of raisins makes it look even more appealing! It will become crispier as it cools.
Step 18
Besides the classic granola, I also made a special chocolate version! The process is the same, but when making the syrup, I added 1-2 tablespoons of cocoa powder. Mix this chocolate syrup with the dry ingredients and bake as usual to create a rich chocolate granola.
Step 19
And here are the two finished granolas: the classic and the chocolate version. The classic granola has a wonderful balance of sweetness and saltiness, reminiscent of salted caramel. The slightly thicker syrup contributes to its deep, rich flavor.
Step 20
The chocolate granola is truly addictive with its delicious cocoa flavor. The nutty crunch combined with intense chocolate creates a luxurious taste experience.
Step 21
For an even more elevated flavor, consider using a finishing salt like Himalayan pink salt or flaky sea salt sprinkled on top after baking. This will enhance the taste balance and make your homemade granola feel truly gourmet. Enjoy your healthy and delicious homemade granola!
