
Breakfast is my favourite meal of the day. To honour my Spanish heritage, I love my sleep and can be a slow starter in the mornings. It isn’t until I have some food in my body that I start to wake up and function half normally.
I also like variety and switch between sweet and savoury. If
I remember to do some prep the night before (ie. Put some buckwheat to soak),
Deliciously Ella’s Raw Buckwheat Porridge with blueberries tastes a million
times better than it sounds. If I’m in a hurry, quite often it’s avocado on
toast or granola.
This week I decided to have a go at making my own. Every
recipe I saw online had at least 3 ingredients that I didn’t, so I had to
improvise a bit. I took a look at my cupboard and used pretty much everything
that was there! I had pistachio kernels, almonds and mixed nuts, so in they
went. I also added cocoa nibs, which make it more indulgent and are still on
the healthy side. I was really pleased with the result and will last me for a
good couple of weeks. In fact, I think I may make half this amount next time.
If you fancy having a go, here are all the different
elements that make a good granola and some guidance in quantities. This makes a
large jar.
Ingredients
200g oats
200g nuts, roughly chopped
A few handfuls of seeds. I used pumpkin, sunflower and chia
seeds in mine.
3 tablespoons of coconut oil
3 tablespoons of honey
A pinch of coarse or flaked salt
Optional: dried fruit (I like dates and or dried apricots)
and cocoa nibs, to taste
Method
Preheat the oven at 150C
In a saucepan, mix the coconut oil, salt and honey and heat
gently until the coconut oil has melted
Mix all the dry ingredients (except the dried fruit if you
are using it) with the oil and honey and put it in a lined baking tray in the
overn for about 20-25 minutes or until it’s gold.
Leave it to cool and mix the dried fruit afterwards.
Store in an airtight container and you have a few delicious
breakfasts ready for you!
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