Granola with Speck Alto Adige PGI, oats and almonds

Discover this savoury granola recipe with Speck Alto Adige PGI – a deliciously crisp mix, perfect with fried eggs, creamy soups or salads.

Difficulty: Easy

Preparation time: 20 min

Cooking time: 25 min

A recipe by: Julia Morat

Ingredients

Serves for

people

Preparation time 45 min

To prepare the granola with Speck Alto Adige PGI, preheat the oven to 170°C (fan) and line a baking tray with baking paper.
Remove the rind from the speck and cut the slices into small cubes.
Place the oats, linseeds, almonds, poppy seeds, salt, paprika and diced Speck Alto Adige PGI in a bowl and mix well.
In a small saucepan, heat the agave syrup, tomato paste and seed oil while stirring until the mixture just starts to boil. Pour it over the dry ingredients and stir to combine thoroughly.
Spread the mixture onto the lined baking tray, pressing it into a compact rectangle about 1 cm thick.
Bake at 170°C for 10 minutes, then stir, reshape into a rectangle and bake for another 10 minutes. Stir again, reshape, and bake for a further 5–10 minutes, until the granola turns golden brown.
Remove from the oven and allow to cool completely on the tray. Once cooled, transfer to an airtight container.
Try this granola with Speck Alto Adige PGI on fried eggs, in creamy soups or sprinkled over salads – for that extra crunch and burst of flavour!