Breakfast. It's the meal that divides us.
You're either a breakfast person or not. When I first met my
husband, he was a coffee-only type. Gradually I have introduced him
to the wonders of the morning meal - as a teacher, I know the
importance of starting off the day right and I can tell who does
and doesn't eat breakfast in my class.
One of the dishes I have made in my efforts to turn my husband
and the students in my boys' cooking club into breakfast eaters is
granola. Sound simple? Well it is! I
remember when granola used to be a "special event meal" in my house
in the early '80s in Australia. It seemed so exotic and glamourous.
Well slowly, granola has eked its way into the everyday and it's
found everywhere in various combinations and permutations of
Making your own granola on the weekend is one way of making sure
that you start the day off right during the week, because once you
have a jarful, you can make a whole lot of different dishes with
it. Today, I am sharing a version of a Jamie Oliver recipe I made
with my cooking club last year that got rave reviews from both
parents and students.
Best Ever Granola, adapted from Jamie Oliver's Food
2 cups quick-cooking oatmeal (not instant)
1/2 cup pistachios, roughly chopped
1/2 cup raw, unsalted cashews, roughly chopped
1/2 cup pepitas
3/4 cup dried shredded coconut
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup cacao nibs, roughly chopped
5 tablespoons honey
5 tablespoons olive oil
Preheat the oven to 350.?Mix the dry ingredients (including
coconut but not the dried fruit) in a bowl with the olive oil and
Put the dry ingredients on a cookie tray and bake for 30 minutes,
stirring the mixture about every 5 minutes.
When the granola is golden brown, remove it from the oven and mix
in the dried fruit and cacao.
Of course, once you have a jarful of granola, you don't just have
to serve it plain with milk... How about adding yogurt and
fresh fruit to make a fancy granola parfait?
Or, even better, how about a banana-granola
muffin, loaded with goodness? These muffins, adapted
from a Martha Stewart recipe are tasty and satisfying - it's like
having a bowl of oatmeal in portable form...
Banana Granola Muffins
Ingredients for 12 muffins:
3/4 cup granola
1/2 cup milk
1 cup all-purpose flour
1/4 cup oat bran
1/4 cup ground flax seeds
1/4 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed dark-brown sugar
1/2 cup vanilla yoghurt
2 tablespoons butter, melted
3 small ripe bananas, mashed
Preheat oven to 400F. Line a 12-cup standard muffin tin with paper
liners. Soak the granola in the 1/2 cup milk for about 20 minutes.
In a large bowl, whisk together flours, baking powder and salt.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and
butter. Add the egg mixture to the dry ingredients, and mix in
flour mixture until just combined. Gently fold in the granola and
Divide batter evenly among lined cups, filling each 3/4 full -
this will be a heaped 1/4 cup measure. Bake until a toothpick
inserted in the center of a muffin comes out clean, about 20-25
minutes. Cool for 5 minutes before removing from tin. Serve warm
with butter or at room temperature.
These keep well for a few days - to freshen them up, pop them in
the microwave for about 15-30 seconds.
Or, for the ultimate "on the go" meal, how about
filling Ziploc bags with pre-measured amounts of granola to keep in
the car, the office or in your gym bag. This way you can either eat
it as cereal with milk or yoghurt or as a trail mix. Of course,
once you have your granola, you will want to put it in everything -
cookies, home-made granola bars, the possibilities are
endless. But take that 30 minutes on Sunday afternoon to whip
up a batch of granola and discover all the possibilities for
Posted: Thu, Jul 14 2011
Hey there fellow foodies,
I can't wait to discuss all things food with all of you!