Granola with schiritsa

1. Cashew nuts and dried cherries are roughly cut into several parts.

2. Turn on the oven to warm up to 180 degrees Celsius, place the grill in the center.

3. Meanwhile, we put a frying pan with a thick bottom on medium heat, warm it up well. Pour the schiritsa seeds into the pan and cover with a glass lid. you can, of course, use any other, but glass will allow you to better control the process. The seeds of the schiritsa will explode like miniature popcorn. Shake the pan slightly several times, keep it on fire after the start of blasting for about 1.5 minutes, a maximum of 2 minutes, even if not all the grains will open. Remove the pan from the heat and pour the seeds into a separate bowl - ceramic or glass.

4. Put butter in a small saucepan, pour brown sugar to it, add honey. We send the saucepan to medium heat and keep it on it, stirring, until the butter melts and all the sugar dissolves. Bring the contents of the saucepan to a boil, cook for 5 minutes and remove from heat. Add salt, cinnamon and vanilla extract to the mixture, mix well and leave to cool for now.

5. When the mixture is no longer hot, but still warm, add to it roughly chopped cashew nuts, schiritsa, coconut and oat flakes. Mix everything thoroughly.

6. The baking sheet is covered with parchment, it can be lubricated with a small amount of vegetable oil, if there are fears that the granola will stick. But usually this does not happen.

7. Spread the mixture on the parchment, evenly distribute it in a thin layer. We send the baking sheet to the oven for 10 minutes. It is not necessary to fry the mixture strongly - it is necessary to bake until golden, slightly. Stir the mixture and bake it for another 5 minutes.

8. Remove the baking sheet from the oven, transfer the granola on parchment to the table, let it cool.

9. The cooled granola is mixed with chopped dried cherries and poured into an airtight container, tightly closed with a lid. Or we immediately serve it to the table.

Granola is stored in an airtight container for 3-4 days at room temperature.

Bon appetit and delicious breakfasts!