This is a quick breakfast post in response to Helen’s Breakfast Club challenge this month hosted by Helen herself over at Fuss Free Flavours.
The theme this month is cereal and we are asked to do something interesting with it. So, I made homemade ‘granola’ using rolled oats very lightly coated with honey, rapeseed oil and mixed nuts gently toasted in the oven.
Granola is very popular breakfast cereal in America, essentially it is a cereal made of oats that are baked until crisp and then dried fruits are added. Muesli (Swiss) is also a well-known breakfast cereal, but in muesli the oats are not baked. Granola is really easy to make, stores well in an airtight contained and best of all as you are making it yourself you can adjust the flavours, for example, to include more cinnamon. I used cinnamon sugar as I had it in my cupboard but if you don’t have that use brown sugar and add a teaspoon of cinnamon powder instead. This granola can also be sweetened with maple syrup too instead of honey before baking.
Once baked the granola is crisp and crunchy and can be eaten either with milk or yoghurt. You could also make it healthier by adding fresh fruit to your bowl. This weekend we had ours with little pots of homemade blackcurrant compote – calling it ‘Ribena Berry Sauce’ encouraged my kids to add some to make their cereal purple! I also slightly defeated the pursuit of crunchiness by pouring hot milk over mine – but that’s just because I am fan of having hot milk with all kinds of cereal.
Add your fruit, whether dried or fresh to the oats and nuts after baking. You are looking out for a gentle golden colour so be careful not to burn!
Honey Nut Toasted Oats with Ribena Berry Sauce
Oats inspired by a recipe for ‘Crunchy Granola’ by Michelle Stern
The Whole Family Cookbook
300g rolled oats (not quick cook)
50g pecan nuts, finely chopped
50g almonds, finely chopped
75g cinnamon sugar
A pinch of salt
60ml honey or maple syrup
60ml rapeseed or vegetable oil
1 teaspoon vanilla extract
50g raisins and/or chopped dates
For the Blackcurrant Compote/Ribena Berry Syrup
2 tablespoons caster sugar
1. Pre-heat the oven to 180 degrees celcius
2. Put the oats, nuts and cinnamon sugar into a bowl and mix well.
3. Combine the honey, oil and vanilla in a separate bowl, mix and then pour over the oats and nuts. Stir well to combine – it won’t be greasy.
4. Pour the mix onto a baking tray lined with greaseproof or baking paper and spread into an even layer.
5. Bake for 20 minutes and stir after 10 minutes to ensure the top bits don’t get too toasty.
6. While this is baking, put the blackcurrants, sugar and water into a small pan. Heat until the mixture begins to bubble, stir and cook for five minutes. (Check your oats in the oven!!) If you want the blackcurrant sauce to be thicker, cook for a further few minutes on a low heat. Take off the heat and leave it to one side.
6. Take the oats of the oven and leave to cool. Add the raisins and/or chopped dates.
7. Serve with cold or hot milk or yoghurt. Store the rest in an airtight container.
Blackcurrants are in season in the UK at the moment – they are a wonderful summer fruit – so I will link this up to Simple and in Season too.