WEEKEND GRANOLA
My favourite thing to batch cook on a cosy kitchen Saturday morning!
Fills 1L Kilner Jar
Ready in
35 min
Good for
Breakfast, crumble topping or a mid morning snack!
Inroduction
About this Recipe
If you love the texture of crunchy cereals you’ll love this crispy granola, full of gut-loving fibre, extra protein and much lower sugar than from the supermarket shelf! Quickly made before anyone else is awake on a Saturday morning… the only problem is resisting the tempation to keep nibbling it!
Ingredients
-
200 g Oats
-
25 g Puffed Quinoa
-
1/2 tsp sea salt finely ground
-
Pinch black pepper
-
1-2 tbsp honey
-
20o g mixed nuts – I like pecans, walnuts and flaked almonds
-
50g mixed seeds
- 1 egg white
- 100 ml Tahini
- 1 tbsp Cinnamon
- 1/2 tsp Turmeric
- Pinch Chilli
- Optional – 1/2 a ripe banana mashed, 2tbsps orange or apple juice
- Grated zest of 1 orange
- 100g chopped dates
Step by Step Instructions
Pre-heat the oven to 150 degrees fan
Step 1
Mix together the oats, puffed quinoa, spices, orange zest, S&P in a large bowl
Step 2
Put all the nuts together in a bag and bash with a rolling pin to break them up (not too small though) Add these, the mixed seeds and chopped dates, to the dry ingredients
Step 3
In a smaller bowl, whisk together the tahini, honey, juice and mashed banana (if using) and egg white
Step 4
Pour the tahini mix over the dry ingredients and give everything a good stir. It should begin to form clumps.
Step 5
Spread this mix out onto a large baking tray lined with baking paper – you may need to do in two batches. I find to get an even baking, it’s best to leave the centre of the tray empty. You want to end up with a fairly thin layer in a big circle/ square around the edge of the tray. Bake on a low shelf for 15 minutes until golden brown and starting to crispen. Give it a gentle mix – don’t break it up too much though, and leave in the oven with the heat turned off and door slightly open to cool. Once completely cool store in a 1L kilner jar
Variations:
Tips for great granola:
Be sure to bake it as a thin layer otherwise it won’t crispen up well!
Nutrition
The puffed quinoa in this recipe adds extra protein and fibre – and you can source it from nature-friendly farmers in the UK! Just head to Hodmedods for speedy online delvery
This recipe gives you about 12 different plants if you’re aiming for 30 a week (Remember spices count as plants too!)
More Recipes
Autumn Apple and Walnut Loaf
Autumn is one of my favourite times of the year, not least as we have a bounty of apples! If you’re lucky you can pick them off a tree – this recipe works with bramleys (cooking apples) just as well as eating apples – be sure to keep their skins on for extra fibre!
Spelt and Quinoa warm cheesy scones
I have to be honest and admit that our daughter Jane created this one – making the scones as a sharing round was her idea too and enhances that ‘together’ feeling that sharing great food should bring.
Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.
Not-naughty Chocolate Fridge cake
We all need treats and I love baking food that tastes amazing as well as being fabulously gut healthy!
This recipe uses Hodmedods organic puffed quinoa and rolled oats, as well as Doves Farm ‘palm oil-free’ digestive biscuits! It’s also much lower in free sugar as I use chopped dates too.
Quick to make and extremely popular in our house!
