Homemade corn granola
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Cook Time35 mins
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Serving2
Granola is a delicious breakfast that can be made ahead, and then stored in a sealed glass jar. Whenever you want to delight yourself and your loved ones with a delicious dish, just take it out and serve with yogurt or fresh fruit. Granola is typically made with oatmeal and then baked with butter, honey and nuts. I decided to experiment a little and make cornmeal granola. And it turned out delicious, even if I do say so myself. This granola can be served with yogurt or milk.
HOW TO PREPARE GRANOLA
Granola is made using oatmeal or cornmeal. If you’ve decided to make oatmeal granola, use oats that aren’t heavily processed, such as steel-cut or rolled oats. As for cornmeal, make sure to find one that has been well-filtered, so you don’t end up with dried cob pieces in your granola.
Honey is often added to the granola. It should be well-incorporated into the cornmeal. If you don’t know how to do this, then just dilute the honey with a little water, or use my method – add water, cream and sugar.
You can add any nuts, dried fruits, coconut pieces, dried berries, cocoa, chocolate and rice flakes to your homemade granola.
HOW TO MAKE CORN GRANOLA WITH YOGHURT
Ingredients
Homemade corn Granola: Directions
Preheat the oven to 180C. Heat up a dry skillet, add the cornmeal and toast it with a small pinch of salt. Stir continuously. It should take about 2-4 minutes.
Add the granulated sugar and stir to combine. Keep the heat low, otherwise the sugar will burn.
Keep a close eye on the skillet as the sugar begins to melt and turns into a brown caramel.
Using a silicone spatula, carefully stir the mixture so that the caramel does not burn, as this will make the granola taste bitter. Wait until the cornmeal and caramel begins to combine into small lumps.
Once the mixture is a little lumpy, quickly stir in the cream and the water.
Keep stirring the mixture until you get a smooth paste-like consistency.
Wait until the cornmeal and cream mixture is completely smooth.
While the mixture is still wet, tip it out onto a parchment-lined baking sheet and spread out evenly in a 1.5-2mm layer. Place it into a preheated oven for about 20-25 minutes. Once the time has passed, remove the baking sheet from the oven and allow the corn mixture to cool down. Once it has solidified, break it with small shards. If you wish to store this granola, you can transfer the shards into a glass jar and keep it tightly sealed, so that moisture does not get inside.
To serve the granola, first pour 400 ml yogurt or kefir into a bowl. Then arrange the corn granola on top. Top with 50 g whole or chopped walnuts. Then drizzle a little honey or maple syrup over the granola. Your delicious and healthy breakfast is ready!
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