As we were preparing this recipe, we debated a lot on whether bee pollen reminds us more of winter or spring. You see, bee pollen is known as nature’s living superfood, as it is a source of essential vitamins, minerals, antioxidants, amino acids and enzymes including iron, protein, Vitamin B1, B2 and B3. So it’s our go-to ingredient during winter, when we feel we need an immunity booster. At the same time, it really reminds us of spring, of flowers blossoming and bees buzzing, as it is collected by honeybees from the forests and flora of Northern Greece.
So we decided to settle the debate, by making a spring granola with bee pollen. Eating this granola for breakfast also feels great for our body during these challenging times. And what goes best with bee pollen? Honey, of course and crunchy, beautiful almonds.
Makes 1 jar
200g oats
100g raw almonds
pinch of salt
4 tbsp olive oil
4 tbsp orange blossom honey
1 tbsp sesame seeds
3 tbsp bee pollen
Preheat the oven at 150C.
Roughly chop the almonds.
In a large bowl, place the oats and almonds. In a separate bowl, whisk together the olive oil, honey and salt. Pour the liquid mixture over the oats and nuts, and gently toss everything together, until the oats and nuts are all covered with honey and olive oil.
Place the granola on a baking sheet, nicely spread out and bake in the oven for around 20’, tossing regularly. Be careful not to burn it!
Once the granola is golden remove from the oven and let cool. Toss in the sesame and bee pollen. Store in an airtight jar.
