Best Ever Granola

So here’s the thing about breakfast cereals: I do not like them. At all. Not one little bit. Why? Well. They taste awful. Very little nutrition. And really not all that good for you either. In fact with most breakfast cereals all you can really taste is the sugar. (And cardboard?) In my mind, the worst, unhealthiest breakfast you can think of is still better than most ready-to-eat breakfast cereals. But – and if you are a time-strapped-working-parent this is a very very significant but – oh but the convenience of it! You open a box, pour a portion out into a bowl, add milk/ yoghurt, and within 30 seconds you’ve got breakfast on the table. But – yup another but – my point is this need not be and either/or proposition. In one word – GRANOLA. Yup. Make it at home and you get to control exactly what goes in, so you can make it as healthy or as naughty as you want knowing that even the naughtiest granola you make at home is going to be only a gazillion times better than your boxed cereals. Win-win, I say.

(I like my granola crunchy and not too sweet, but you can up the sweetness by adding an extra dash of honey if thats what rocks your boat.)

So, here we go.

Ingredients:

2-3 tablespoons of coconut oil.

3-4 tablespoons of agave nectar.

2-3 tablespoons of honey.

1 teaspoon of vanilla extract.

300g rolled oats.

125g of mixed seeds (I used pumpkin, sunflower, sesame and linseed).

100g of nuts (I used pecans this time, but you could used chopped almonds, walnuts, hazelnuts, cashew – or even a mixture of some or all of these).

50g of desiccated coconut.

100g of dried fruit (I don’t really like dried fruit in this, but it can be done and works quite well. You could use dried berries, sultanas, raisins, apricots, whatever tickles your fancy.)

 

Method:

This is the easiest thing to make. In the Universe. Really. All you need to do is pre-heat your oven to 150C, which is 130C with fan, prepare two baking sheets/trays, and find yourself a big mixing bowl. Into the bowl add the oil, agave nectar, honey and vanilla, and mix. Tip in all the other ingredients, except the coconut. Give everything a good strong stir or five.

Now pour the granola mix onto the two trays and spread it out into an even layer. Into the oven for about 20-25 minutes. At this point get your trays out, mix in the coconut and dried fruit, and put them back in for another 15-20 minutes. Get out of the oven and let it cool before having a taste. Oh well, at least try.

Once completely cooled, you can store this is an airtight container for up to a month. (Though I admit I’ll be shocked if it lasts that long in your kitchen. In mine its all gone in a week, at the most :).) Absolutely fantastic with cold milk, over yoghurt, or on its own. Breakfast on the table in 30 seconds. And with good carbs, good fats and protein, fabulously good for you. Yay.

So. What have we learnt today? The best breakfast cereal is the one you make at home. Yes? Good.

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Baked Banana Blueberry Date Oats

So I realise that I’m very very lucky in that I actually enjoy my work and don’t quite understand *monday blues*. In fact I quite love Mondays. And all the other days. My only gripe with working weekdays is that I don’t have enough time for a proper cooked breakfast. And if you know anything about me at all, you know that when I say proper cooked breakfast I mean porridge, of course. Oh and baked oatmeal. The real reason I love weekends? I can actually spend half an hour in the morning baking oats. Seriously. So here’s a Sunday morning ritual : pot of tea – loose leaf first flush Assam these days, get boy started on some warm golden milk and a homemade granola bar, and then bake oats. Oh yes.

This morning it was banana, blueberries, dates, almonds, and a splash of Agave nectar. So so beautiful.

Let’s get to it then:

Ingredients:

1 cup organic rolled oats. (You know how I feel about organic, unprocessed food by now. Yes? Good.)

2 small bananas. Sliced

2-3 dates. I used Mejdool – roughly chopped.

1 cup of blueberries – rinsed.

1/2 cup of rice milk. You could use almond milk, even regular milk.

11 almonds – roughly chopped.

1/4 teaspoon of cinnamon powder.

1 tablespoon of agave nectar (totally optional this).

Some boiling water.

Method:

So, first of all you need to pre-heat your oven to 190C, which is 170C with a fan. Then pour your oats into a bowl, cover with just enough boiling water and let them soak for about 10 minutes.

While the oats are doing their thing, prep all your other ingredients – fruits nuts etc. Then stir everything including the rice milk, agave nectar, and cinnamon powder into your oats.

Transfer to a baking dish. I like to put some banana slices on top just because it looks pretty :).

In it goes into your preheated oven for about 20 minutes, till it’s nice and golden on top.

And you’re done. So awesome this is. Baking fruits caramelises natural sugars so everything is sweeter, the flavours deeper. And in any case you know you’re winning when boy wants seconds. Oh yes.

 

Best Spiced (Christmas) Porridge Ever

Oh my god this is seriously the best porridge I’ve ever made, or eaten. And given my forever, unending love for porridge, and the sheer amount of the stuff I eat, that is saying something. In fact that is saying A LOT. Slightly seasonal this, with cinnamon, nutmeg and/ or mixed spice. I added extra dates for garnish but you could make it even more christmassy with dried cranberries, if you like those.

Okay, so, without further ado, let’s do do do. (Or Ho Ho Ho. Ahem. Merry christmas y’all :).)

Ingredients:

(Serves one by the way. Me. Obviously.)

1/2 cup of rolled oats. I use organic jumbo oats – lots more texture, flavour etc, but any kind of rolled oats work. (I have to admit I do not like the ready-in-two-minutes- quick-oats though *oats-snob-alert* HoHoHo.)

Half an apple. Cored. Grated. Or could chop it up quite fine and that would work also.

Half a carrot. Grated.

3 dates. Pitted.

1 teaspoon of almond butter.

1 teaspoon of coconut oil.

1 cup of water.

1/2 cup of almond milk.

Spices:

1/2 teaspoon of cinnamon powder.

1/2 teaspoon of nutmeg powder. (Of course freshly grated nutmeg is what you really want, but I didn’t have any at hand, and the powder worked pretty well.)

Pinch or two of mixed spice (optional).

 

Method:

So basically all you do is put your oats, water, almond milk, carrot, apple and 2 of the 3 dates into a saucepan, give it a good mix and cook it on a low to medium flame for about 8-10 minutes till its all lovely and gooey and porridge-y. Remember the more you stir, the creamier your porridge will be, so don’t be shy.

Once your porridge is ready. Take it off the heat and add your almond butter and coconut oil to the saucepan and give it a good stir till everything is nicely mixed together. The almond butter and coconut oil take this porridge to another level altogether. The creaminess is plain ridiculous. Anyway, time to put your spices in, and stir some more. By this point your kitchen actually smells like “’tis the season to be jolly!” Truly.

Now, pour your porridge into your serving bowl. And go crazy with the toppings! I used sliced apples, dates, almonds and toasted coconut flakes. But hey, whatever you fancy!

Christmas for breakfast. In a bowl. And so good for you, its not even funny. SoMuchWin.