Having worked at Naiise for a month and a half, I’ve grown a sudden interest in Granola and the flavours they can come in. I’ve tasted and seen the Milo granola from Eastern Granola, and have been wanting to try the Gula Melaka one from Edible.Co. During a conversation with a friend a couple of days ago, she encouraged me to try making my own claiming it’s easy and really tasty as well. A few days and a couple of tries later, here I am.
This granola is unique as I find it more savoury than sweet. Perfect for snacking on it’s own, maybe with a cup of milo. It’s so easy to make and perhaps has sparked an addiction.
You will need:
The steps to take in making granola cannot be any easier. You simply add the dry ingredients into a bowl, followed by the wet.
Tip: For this recipe, I shredded some fresh Gula Melaka onto the dry ingredients as well as added 1/2 tbsp of salt. I felt like this pumped up the flavour of the granola, but it’s purely optional. If you prefer sweet granola, leave out the salt.
Wash your hands clean and mix the ingredients altogether with your hands. You can do this with a spoon, but I personally prefer the old school way. When you use your hands, you can feel the texture and add a little more brown rice syrup if not sticky enough. Add a little more if you prefer your granola sweeter and clumpier. I also think there’s an additional ingredient of love and effort (maybe sweat but let’s not go there) when you use your hands, which is bound to make your granola tastier.
Once to your liking, spread it out on a tray lined with parchment paper and bake at 160 degrees celcius for 45 minutes, tossing them after 25 minutes.
Once out of the oven, lay them out to cool for atleast 20 minutes. When done, they should be golden brown, crispy and delightful on your taste buds.
I absolutely loved the taste of this and will be experimenting with more flavours soon. When I’m more confident in myself, maybe I’ll start giving some away as well.