Last year during a road trip to Skye in the Scottish Highlands, we had a two-night stay at the Canowindra B&B and enjoyed their luxe, delicious and wholesome breakfast two days in a row. Inspired by owner Georgie’s homemade granola, I decided to make it at home when we returned. The beauty of this breakfast food is it’s easily adaptable so very easy to prepare, but shop-bought ones are usually higher in sugar. It’s also an excellent source of fibre, which is great for gut health, but we don’t eat enough of. Here’s a quick recipe I’d like to share:
- 250g rolled oats
- 100g chopped nuts, e.g. walnuts, almonds, pecans
- 50g seeds, e.g. sesame, flax, sunflower
- 50g dried fruit, e.g. desiccated coconut, raisins, chopped apricots
- 2 tsps mixed spice, or ginger, cinnamon
- dash of milk
- squeeze or 1tbsp runny honey
Heat oven to 180C. Mix all dried ingredients together in a big bowl, add the dash of milk and honey evenly. Mix well. Place mixture to baking (or silicon) tray in oven for 15 minutes. Set aside and cool before placing in airtight container, or place in fridge for longer shelf-life.
On its own or use around 2 tablespoonfuls with your choice of milk or yogurt. Or you can soak it in a little bit of milk or yogurt in a container the night before so it’s ready to go the next day.
This portion lasts us approximately a week, so 14 servings.
Per 100g: Energy 466kcal 1926kJ | Fat 25g of which saturates 5.4g | Carbohydrate 42g of which sugars 8.3g | Fibre 9.6g | Protein 11.9g | Salt 0.03g
Per serving (35g): Energy 163kcal 674kJ | Fat 8.9g of which saturates 1.9g | Carbohydrate 14.6g of which sugars 2.9g | Fibre 3.4g | Protein 4.1g | Salt 0.01g