BEST GRANOLA RECIPE: CHEF AT THE SALA PUKET HOTEL
Recently we went on vacation to Puket in Thailand and stayed in a lovely hotel called the Sala Puket located in Mai Khao Beach in the Thalang district.
The Sala Puket hotel is decorated in a minimalist style, let’s say ZEN as we are in Asia, so much so that initially it came across as being a bit dull. However, I immediately noticed their attention to detail. The decoration was light and serene, so that it didn’t disturb the visual tranquility or interfere with the energy of the guests.
I was pleasantly surprised not only by the location and peace that radiated from the Sala Puket, but also by the wonderful cuisine that was on offer. As a hotel in this category should, it offered exquisite Thai cuisine, but also an extensive breakfast buffet with a wonderful repertoire of cheeses, cold meats and other local and imported delicacies.
What really blew my mind though was the Maple Granola. It was DE-LI-CIOOOOO-US. So of course, I had to ask the Chef at the Sala Puket hotel, Tony Wrigley, to share his secret with me.
My friend Karina has always said that if I like granola as much as I say I do, I should be making my own! Not spending time searching for high quality pre-packaged granola in the American shop. But for a very long time I never followed her advice. Until I tried this one! And I have to say this one is worth making yourself. There’s simply nothing like it.
The first time I prepared it at home, my husband and three children loved it!
Later when I made this Maple Granola recipe the second time, I had guests staying at home, my lovely cousin Esther, her husband David and little Lluvia. They were the first to try it outside of my family. I have to say that they were so delighted with the magical flavour of the Maple Granola that it made it very easy for me to come up with a good by gift for them…a bag of Maple Granola of course! That way they could continue enjoying its delicious flavour back home.
My next experience with this recipe was with my lovely neighbour Jen. She’s Welsh and appreciates homemade cooking very much indeed. I had prepared a jar of Maple Granola for her and she was also delighted. So much so that she’d asked me a few times to share the recipe with her. Of course, I can´t just share a recipe. I like to create an atmosphere where we can enjoy preparing a recipe, so I bought double quantities of the ingredients and we met up to make the recipe together so she could then make it many more times at home.
The success of this Maple Granola hasn’t stopped there. Guests of Jen as well as mine continue to ask for the Maple Granola recipe. At the moment its my lovely Thai friend Savinna, and I´m sure there’ll be many more asking me for this amazing recipe.
Tony! I don't know if you’ve had a similar experience with your amazing Maple Granola recipe, but if not, you need to know that this recipe is making its way around the world. So far we’re talking Thailand, Spain and the United Kingdom. But rest assured that from now on, not only through word of mouth that has already started, but also with this publication, it’s going to reach all corners of the world.
So here it is dear friends, the amazing Maple Granola recipe you’ve been longing for thanks to Tony Wrigley, executive chef at the Sala Puket hotel, Thailand. Please, feel free to print and share it!
MAPLE GRANOLA RECIPE
- 500g Rolled oats
- 270g Raw cashew nuts
- 70g Raw white sesame seeds
- 70g Black sesame seeds
- 7g Salt
- 17g Cinnamon powder
- 140g Sunflower seeds
- 140g Pumpkin seeds
- 14g Vanilla extract
- 165g Vegetable oil
- 70g Cream
- 255g Maple syrup
- 255g Honey
Steps to Follow
- Combine all the ingredients and let them rest for 30 minutes
- Spread the mixture out on a baking sheet and bake at 145 ° C for 1 hour and 20 minutes, stirring from time to time
- Store the Granola in an airtight container
I hope you enjoy making this Maple Granola Recipe. It’s great with natural yogurt and fruit or just with milk. It can also make an ideal farewell gift at a dinner party with friends or on any other occasion.
Do give it a try and don’t forget to leave your comments or suggestions.
Lucrecia Rodríguez de Acuña
Founder & Creative Director