Granola

I've tried so many granola recipes—some were too burnt, some too sweet, and some tasted more like store-bought cereal—that I finally found a recipe that keeps me making granola over and over again, and that keeps my family clamoring for more.

It's crunchy, well-balanced in flavor, and simply irresistible. If you thought homemade granola was time-consuming or boring, think again. Here's the recipe that can make your breakfast the highlight of the day.

This is what you need:

250 g (organic) rolled oats

50 g sunflower seeds

50 g sesame seeds

50 g almonds, coarsely chopped

50 g walnuts, coarsely chopped

50 g cashew nuts, coarsely chopped

25 g brown sugar

2 pinches of Maldon salt

1 dl apple juice (or other fruit juice)

1 tablespoon honey

1 tablespoon butter

Mix all the dry ingredients together except the sugar.

Place the apple juice, butter, sugar and honey in a saucepan and heat until everything is dissolved. Pour the mixture into the dry ingredients and stir well.

Pour the mixture onto a baking tray lined with baking paper and spread it evenly. Bake the cereal in the middle of the oven at 140 degrees (conventional top and bottom heat) for approx. 50 minutes, until the mixture is evenly browned. Stir the mixture about every 10-15 minutes to get an even result.

Let the mixture cool and then pour the mixture into a large glass or box.

The cereal has a shelf life of about 1 month (but will probably be eaten well before that)

Serve with milk, yogurt, skyr, cottage cheese or whatever you prefer as a side dish, and preferably with fresh berries or pieces of fruit.