If you don’t you have time in the mornings to magic something interesting and healthy on the table, but you do want to get rid of those with sugar loaded cereal boxes, what to do?? Maybe you may want to make this lovely speculaas granola? It is super easy to make and it keeps for a few weeks in a good jar. All you need to do in the morning is add some yoghurt or milk and add some fruit to it and you have a delicious and healthy super quick breakfast!
Speculaas or speculoos is the Dutch and Belgian counterpart of gingerbread in the UK. It is the kind of biscuit you sometimes get with a cup of tea or coffee in the UK and you very often get them with your coffee in Belgium. It is made with a similar mixture of spices as gingerbread: ground cinnamon, cloves, ginger, nutmeg and coriander are the main ones. You can buy the mixture, here for example, or you can mix the spices yourself. A recipe for the mixture in English can be found here. Otherwise if you have mixed spice, you could use that instead.
I hav been making the pecan granola with cinnamon from Deliciously Ella, for a while now. It is so good, I find it difficult to try another recipe. Whenever I look at recipes for other granolas I can’t believe it would be as good. I always have some in the cupboard and I could eat it every morning, but I have it especially when there is little time to think about breakfast.
The only reason I still try to keep looking for other recipes and to try experimenting is because the kids are still not entirely convince. They nibble from it, but they won’t eat it in the kind of portion that is would make their full breakfast. That is why I came up with this speculaas recipe. I started from my favourite cinnamon recipe, changed the raisins for the apricots because not everybody likes raisins in this house and I made it a bit sweeter for the kids. We all absolutely love speculaas, so that should help, it smells just like the biscuits! Doesn’t it look delicious?!
|Prep:||Cook:||Yield: 800 grams||Total:|
- 300 gram oats
- 80 grams pecan nuts
- 120 gram cashew nuts
- 150 gram pumpkin seeds
- 150 gram sunflower seeds
- 30 grams ground flaxseed
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 6 tsp mixed spice (speculaas spices)
- 180 grams dried apricots
- Start by chopping up the nuts, either with a knife or in the food processor. If you use the food processor pulse them and don't let the nuts be cut too finely, you want to keep good chunks so your granola doesn't get too crumbly.
- Then add the oats and the seeds, stir well.
- Put the coconut oil, the maple syrup and the spices together in a bowl and warm up in the microwave until the oil has melted and you can stir so you get one brown lovely smelling liquid. Pour that on the oats and stir really well, so you coat the oats, nuts and seeds with this lovely mixture.
- Now line two oven plates with baking paper and spread out your mixture.
- Bake the granola on 170 ºC during 30 minutes. It needs stirring every 10 minutes to bake evenly. I usually put the timer on 10 minutes each time, otherwise I forget.
- Cut the dried apricots into small pieces (size of an average raisin). If you have the soft, rather moist apricots, you can put the cut up apricots in the oven after the granola has come out. Switch the oven off and use the warmth that is left to let the apricots dry a but further.
- Mix the pieces apricots in the baked granola.
You can swap the coconut oil for olive oil or another vegetable oil like rapeseed oil. The maple syrup can easily be replaced with honey.
From More Than Just Carrots