Monday, 28 November 2011

'Paw in the jar' Granola

Breakfast cereals are my necessary evil. I hate leaving the house without breakfast (thanks for all those years of nagging Mom) but I find no joy in eating sugar coated cardboard. I know this won't win any favours from those who think cornflakes should have their own level on the food pyramid, the Mr Mushroom hater in my life being one of them (he actually gets WITHDRAWAL symptoms from having no cornflakes), but the only nutrition you are getting is probably from the milk which is infused with the sugar and suspect 'added vitamins'. So I've started making my own granola and have been really happy with the results. I love it with yogurt and fruit or with milk. The best thing is that you can add whatever dried fruit/nuts that you like. Pop to the health food shop for linseed and wheat bran (although you can leave them out if you are on a budget). This recipe doesn't use any oil and leaves the porridge oats nice and crispy. Keep an eye on your granola in the oven. If your oven cooks even slightly higher you could have an incinerated granola on your hands... Probably still better for you than a bowl of cornflakes though...

Adapted From Sophie Dahl's Volumptuous Delights

2 cups porridge oats
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup flaked almonds
1/4 cup pecan nuts chopped
1/2 cup desiccated coconut
2 tsp vanilla extract
1/2 maple syrup or honey
2 tbsp apple juice
1 tbsp cinnamon
1 tsp ground allspice
pinch of ground ginger
1/2 cup dried apricots/sultanas/mango/bananas/dates/whatever you like
3 tbsp linseed
3 tbsp wheat germ

1. Heat the oven to 180oC.
2. Mix the vanilla, maple syrup/honey/apple juice and spices together in a jug. Put the porridge oats in a bowl, add the wet ingredients and mix until the oats are covered. Pour into a greased baking tray.
3. In a separate baking tray arrange the nuts and seeds. Place both trays in the oven, porridge on top for about 20 minutes or until golden. Check after 10 minutes and stir around.
4. Take out the trays, allow to cool and then mix in the remaining ingredients.

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