I know lots of people who don’t eat breakfast. I’m not one of them, actually it’s not good idea to go near me if I leave home without having proper breakfast. I stick to good old oatmeal for more than 15 years! Although I often change way how to prepare it. I use to eat it cooked with cinnemon or mixed with whey based protein but more recently swiched to rolled oats mixed with raisin, dries cranberries, sunflower and golden linseeds. I don’t eat any diary product for 2 months now so changed skimmed milk with almond or oat milk. It’s simple to make your own milk at home and much cheaper so you must try if you use it. My two year old son also loves this super healhy oat mixture. I read somewhere that it’s really important to use omega-3 fatty acids in kid’s diet and linsed contain an abundance. It’s suposse to be important for brain development so go shopping everyone who wants to have baby Einstein. They can even lower cholesterol level, what a great job for such a tiny seed. My husbant is bread, butter and marmolade type of breakfast eater. He adores fig&orange marmalade from “Dida Boža”, even though we have lot of home made marmolade and jam he somehow always buys this brand.
On weekdays we are always in hurry so he usually eats some crunchy granola with plain jogurt. As he often compaints prepacked cereals are to sweet and graesy few days ago I decided to surprise him with homemade granola. Everything seamed perfect until I turned oven on and started cleaning bedroom. Granola was overbrowned and bitter as I remembered to turn oven off after more than one hour! You can guess my darling wasn’t exited with breakfast so he took banana from fridge after tasting my granola. This didn’t encouraged me to repeat lesson yesterday! There are so many granola recipes all over blogs and web sites but I think prepackaged still take advantage over homemade granola.
Everybody who wants clever, fast and nutritious breakfast should make own granola because you can personalize them in so many ways. Here’s my favourite mixture adopted from www.eatthelove.com . Really excellent balance between sweetness and crunchiness.
Healthy nut granola
- 3 cups (350 g) old fashion oats
- 2 cups (125 g) nuts I use minced hazelnuts and almonds
- 1/2 cups (100 g) seeds – I used mostly raw sunflower seeds and some golden flax seeds and sesame
- 1 tsp ground cinnamon
- just a little bit of sea salt
- 2 tbsp unsweetened cocoa
- 3 tbsp unsweetened shredded coconut
- 3 tbsp dry sweetener – I used dark brown sugar
- 1/4 cup wet sweetener – I used Agave nectar
- 1/3 cup oil or fat – I use about 4 tbsp melted Coconut Oil
- 1/4 cup apple and apricot puree
- vanilla (I used one stick bourbon vanilla)
- 1-2 large egg white (I had some egg whites left from fruit crostata, no more than 2)
- 1 1/2 cups (225 g) dried fruit – I use a mix of dried aronia fruit, cranberries and raisins
Preheat the oven to 300˚F. Place the cereal, nuts, seeds, spices and salt in a large bowl. Place the sweeteners, oil and vanilla in a small pan and heat on medium until the dry sweetener has dissolved into the wet sweetener. Pour over oats, nuts and cinnamon, folding to coat evenly with a large spatula. Add egg whites. Pour the granola onto the rimmed baking sheet. Spread the granola out until it’s flat and evenly distributed. Bake in the oven for 20 minutes. Take out and sprinkle the dried fruit in the middle of the pan. Using a heatproof spatula, “pull” the granola from the edges of the pan to the center, creating a heaping pile over the dried fruit. Then press down and spread the granola with the fruit mixed in, over the pan again until even and flat. You may need to pack the granola in tightly with the spatula. Bake for an additional 15 minutes. Take out of the oven and let cool in the pan until absolutely at room temperature (if you start picking it apart, the granola won’t stay chunky). Store in an airproof jar.
This granola is perfect as a snack so please enjoy!