3,642 likes, 202 comments - frederikbillebrahe on March 23, 2020: "HONEY, OLIVE OIL, AND VANILLA GRANOLA So this is the original recipe I did when I opened Atelier September almost 7 years ago – it’s for a home oven because I didn’t have a professional one - every second night I was cooking it at home after running the café all day. I really love this recipe – it’s personal. It has become a part of who I am, so I’m also super happy to share it with you all you in this time. When you cook it in a home oven you need to be aware of the temperature – it’s difficult to control the heat in old ovens like the one I have at home – if the temperature is too high the nuts will go slightly bitter. The best way is to roast it slow and long – this will give a more toasted and combined flavour. Enjoy PS. You can add or subtract any nuts or seeds you like and toasted coconut flakes also make it super delicious. RECIPE: HONEY, OLIVE OIL, AND VANILLA GRANOLA INGREDIENTS: 150 G Hazelnuts 150 G Almonds 140 G Pumpkin seeds 140 G Sunflower seeds 140 G Sesame seeds 400 G Rough oats 9 G Fine salt 125 G Olive oil 250 G Honey 1 Vanilla stick Measure out the dry ingredients and put them into a large bowl, they should only fill half the bowl so there is extra space to mix later. Put the honey and olive oil into a large pot – they will swell up 2 to 3 times when boiling. Scrape out the vanilla seeds and add them into the honey oil mixture together with the empty vanilla pod Bring oil and honey to a heavy boil – it should bubble up and expand to 2 to 3 times – this is very important Pour the honey mixture over the dry mixture in the bowl With a wooden spoon mix everything together for a few minutes so you know that everything is well distributed Line a baking tray with baking paper and then put the granola into it Bake at 150° - 170° and turn / stir the mixture every 10 minutes (this is super important – otherwise the granola will burn on the outside and be undercooked in the centre. When the granola is nicely golden all over let it cool down and transfer to an airtight container Enjoy – and remember to share the recipe and your experiences".