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Posted by on Feb 21, 2013 in Breakfast, Recipes | 0 comments

Recipe: Yuja Granola

Recipe: Yuja Granola

Liam Neeson once said, “I’m not the kind of actor who would know what my character had for breakfast last Tuesday.”

But I can tell you what my husband had for breakfast last Tuesday and every morning from then until now: granola. His morning routine includes a bowl of granola, usually smothered in raisins and spoon-sliced banana and moistened with lactose-free dairy or almond milk. One of our cats (you can meet our little beggar, named Kisa here) persistently paws at him for the treat of getting to lick up the remnants.

This Koreafornian Breakfast Club recipe is inspired by Sweet Salty Spicy‘s Marmalade Three Nut Granola. Instead of orange or multicitrus marmalade, as in that preparation, I used the bottled mix for the popular hot beverage 유자차 yujacha, which is basically marmalade made from Asian citron (yuja in Korean and yuzu in Japanese) and honey.

This adaptation also was inspired by the relatively high cost of granola on the breakfast menu, compared with two eggs, a generous pile of hash browns and a couple of slices of beef bacon and toast.

The original recipe calls for chopping the walnuts and pecans, presumably with a good knife. To speed the process, I roughly crushed the walnuts and pecans into small-ish bits with my hands.

Yuja Granola

Ingredients

2 cups Bob’s Red Mill gluten-free whole-grain rolled oats

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1/2 cup Erewhon crispy brown rice cereal (gluten-free)
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1/2 cup walnuts, coarsely chopped*
1/2 cup almonds, sliced
1/2 cup pecans, coarsely chopped*
1 cup 유자차 yujacha (Asian citron marmalade for a hot beverage)
1 tablespoon coconut oil
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, melted
1/4 teaspoon salt
1/4 teaspoon cinnamon powder
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Directions

  1. Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a big bowl, mix oats, rice cereal, walnuts, almonds and pecans.
  3. In a small bowl, whisk yujacha, salt, cinnamon and melted coconut oil.
  4. Pour on dry ingredients and mix with a wooden spoon until well coated.
  5. Spread on baking sheet and bake for 20 to 25 minutes, stirring after 10.
  6. Let cool on baking sheet. (It will harden while it cools).
  7. Transfer to an air-tight container.

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