I’ve spent a while watching the way people eat granola. Some eat it like muesli, some sprinkle it on top of the rest of their breakfast because they like the extra crunch, some layer it with other textures such as bircher muesli and chia pudding and some with just plain yoghurt and a bit of fruit.
Me? Since I’ve made this recipe – I could say I honestly don’t care how I eat this granola because it is so delicious! I’d love to eat bowl after bowl of it but obviously we have to do everything in moderation. So when the last spoon enters my mouth and is gone, I heave a big sigh and wait in anticipation for the next morning. Correct me if I’m wrong but I think it’s great to be that excited about food! I don’t understand people who don’t care what they eat and eat the same thing day in and day out. But hey – to each their own right…
In Lorna Jane’s recipe book ‘Nourish’ she serves her granola with cinnamon pears and coconut yoghurt – sounds amazing I know! I don’t really have time for all three components so I will stick to the basic granola ingredients (of which I’ve tweaked a little from Lorna’s recipe) and run through my chosen ingredients this week. The good thing about granola, as I mention above is that you can have it with anything, the choice is yours!
1/2 cup quinoa flakes
1 cup organic rolled oats
1/2 cup sunflower seed kernels
1/2 cup pepitas
1/2 cup almonds
1/2 cup hazelnuts
1/2 cup coconut flakes
1/2 teaspoon cinnamon
1/4 cup rice malt syrup
1 tablespoon cold pressed coconut oil
1/3 cup goji berries
1/4 cup dried cranberries
- Preheat oven to 200c.
- Combine quinoa, oats, nuts, seeds, coconut and spice in a medium bowl.
- Add combined maple syrup and coconut oil and mix altogether really well.
- Spread mixture onto oven tray lined with baking paper.
- Bake for approximately 15 minutes or until lightly toasted and a little brown.
- Note: the ingredients can go brown very quickly so make sure you keep an eye on it after 10 minutes.
- Remove from oven and stir in berries.
- Cool granola on tray and toss occasionally
- This will store in an airtight container for up to two weeks.
Granola with yoghurt, strawberries, blueberry preserve and coconut flakes
Add two tablespoons of plain natural yoghurt in a bowl, top with 3 strawberries sliced in half, add half a cup of granola, then a dollop of blueberry preserve (I use Bonne Maman – my favourite by far!) and a couple more strawberries and coconut flakes.
Granola with yoghurt, strawberries, and banana
Add two tablespoons of plain natural yoghurt in a bowl, top with 3 strawberries sliced in half, quarter of a sliced banana, add half a cup of granola, then a couple more strawberries and another quarter of a sliced banana.
Granola with pear, honey and cacao nibs
Add two tablespoons of plain natural yoghurt in a bowl, top with a quarter of a pear cut into 1-2cm chunks and a sprinkle of cacao nibs, add half a cup of granola, then a dollop of yoghurt, another quarter of a pear and one teaspoon of honey and cacao nibs each.
Made with love,