Today, I make a granola with fresh plums and cinnamon for coming breakfasts. After all, a good breakfast waiting make it somehow easier to get out of a warm bed in the morning! It just might be handy after a long vacation…
What a great luck to have fresh plums in overflow! But after making 17 pots (my friends might just love me a little more this year haha!) with delicious plum jam, fruit leather candy and cakes I still had quite a lot of plums left. Since I hate throwing away food, it was time to think of something new.
It became a wonderful, crispy granola with both cinnamon and cardamom.
The granola works perfect with yoghurt, in almond milk, with fresh berries and fruit, like topping on muffins or in a cake for some extra crunch.
I made my granola in my newly purchased dehydrator but don’t worry if you don’t have it. It works just as good in a regular oven. I have written tips for both options in the recipe.
The batch is sufficient for about 3 baking sheets in a dehydrator and 2 in a “normal” oven. Remember to spread the batter as thin as possible, that will make it less time-consuming to dry.
For the durability, it is important that the granola is completely dry before pouring it in a container.
Here we go!
Granola with plum and cinnamon
300 gram whole buckwheat, soaked
100 grams of sunflower seeds
50 grams of pumpkin seeds
80 grams of raisins or currants
200 grams of fresh plums
100 grams / 1 whole ripe banana
10 grams / 2 teaspoon deodorized coconut oil, melted
A pinch of salt
About 2 teaspoons of grounded cinnamon
About 1 teaspoon roughly grounded cardamom
2 tsp of agave (optional)
How do I do it?
1. Soak the buckwheat in a jar. Cover it completely with water, put on the lid and store in the refrigerator overnight. Pour the soaked buckwheat into a wire sieve and rinse well a few times. Allow it to drain properly.
2. Add the buckwheat, sunflower seeds, pumpkin seeds and raisins to a bowl. Set aside for now.
3. Core the pluma and place them in a mixer together with the other ingredients. Mix until you get a completely smooth batter.
4. Add the batter with a spatula to the prepared buckwheat and the other ingredients. Make sure that everything is evenly covered with the batter.
5. Cover the number of baking sheets you need with baking parchment and spread the granola as thinly as possible on each plate.
In the dehydrator: dry the granola for about 25 hours at 42 ° C. Turn the dried granola halfway and dry it from the other side until you are sure that the granola is completely dry.
In a “normal” oven: dry the granola at about 100 ° C (or lower depending on how long you want it to take). Check the granola every 20 minutes, towards the end more often and toss it around. Break the granola into smaller pieces while drying to make sure the granola gets completely dry.
Store the ready granola in an airtight container.
This recipe is free from gluten, nuts and lactose.