Almond, Vanilla and Cranberry Granola

I LOVE granola…..LOVE IT! But I can never eat it without feeling slightly guilty as it usually contains a huge amount of sugar  and calories. This is my version of basic granola that won’t break the calorie bank.

granola side

Granola is basically cooked muesli so oats, nuts and berries are obvious ingredients. I’ve used almonds, cranberries and vanilla for this one but you could, for example, use unsalted roasted peanuts, raisins and cinnamon instead. Play around with a few variations until you find your favourite and then you can make it in big batches and store for up to a month in an airtight mason jar.

GRANOLA INGREDIENTS

Makes 680g (17 servings) 

One serving = 40g

Dry Ingredients:

 300g oats

100g almond flakes

50g milled flaxseed

4 Tbsp chia seeds

30g sunflower seeds

100g dried cranberries

50g desiccated coconut

Wet Ingredients:

2 Tbsp of rapeseed oil (vegetable oil)

1.5 Tbsp of dark molasses (or 2 Tbsp of honey)

125ml pure maple syrup

1 tsp vanilla essence

NOTE: Molasses are a by product of the refining sugar process. Molasses have a high mineral content and are a good source of magnesium, calcium, potassium, iron and vitamin B6. 

Method:

  •  Preheat your fan oven to 150 degrees celsius. In a bowl mix all of the dry ingredients, except the coconut and cranberries.

GRANOLA 2 DRY INGRED

  •  In another bowl mix up your wet ingredients – honey, maple syrup, vanilla and rapeseed oil.
  •  Combine the wet ingredients with the dry and thoroughly mix until all the dry ingredients are slightly wet and sticky.

GRANOLA 3 DRY AND WET

  • Split the mixture and spread evenly onto two baking trays/dishes so that there is lots of room for the granola to bake. If you overfill a container and then bake it, you won’t get a crispy granola (this is a mistake I have made many times). Bake your granola for 15minutes.

GRANOLA 4 BEFORE OVEN

  •  After 15minutes, remove your baking trays from the oven and then add your cranberries and coconut.

granola 5 berries

  •  Bake for a further 15minutes.

GRANOLA KILNER

  • Once cool, store your granola in airtight jars and it will keep for up to a month.
  • Serve with your choice of milk or yoghurt. I like to have a bowl of this with a small banana, pomegranate or a pear.

Nutritional Information per 40g bowl with 150ml slimline milk:

270kcal; 30g carbohydrates; 11g fat; 11g protein; 

This recipe is a good source of omega 3 and 6 fats and contains a good source of potassium, magnesium, calcium and iron.

granola finished

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Chocolate Overnight Oats

CHOCOLATE for breakfast!!!

This is a recipe that I make every week. I can’t ever see myself getting bored of it as there are endless variations that you can experiment with. If you have never heard of overnight oats, the recipe is basically a thicker, fluffier and more satisfying version of porridge. The base for this recipe is oats and milk but they are soaked overnight in the fridge. Because you prepare this the night before, it is the absolute perfect recipe if you’re running out the door in the morning and need something healthy and satisfying to grab on the go. A serving of this always keeps me going until lunchtime!

The very basic recipe is, as I said above, your average porridge oats (40g) soaked in your favourite milk (150-200ml) overnight. However, I’m not going to start with the basic recipe. I’m going to start with Chocolate Overnight Oats because it’s January, it’s cold, dark and miserable and this is exactly what I need to get me out of bed in the morning!

start

Ingredients:

This recipe serves 2

150ml milk (I used Avonmore Slimline Milk but you can use soya, almond or whatever else is in your cupboard)

80g porridge oats

22g of cocoa powder (unsweetened cocoa powder is best but I used Options Belgian hot chocolate powder)

1 medium banana

2 tbsp of chia seeds (If you don’t have these in your press you can just leave them out of the recipe)

Method:

  • Add all of your dry ingredients into a bowl or jar (this will go into the fridge overnight so it’s better to be able to cover it with a lid or cling film)

banana and mix

  • Mash up your banana and add to dry ingredients along with the milk

mix 1mix 1

  • Give your oats a good mix and then pop into the fridge overnight, or for at least 4 hours. Remember that this recipe serves 2 so if you want you can split it before it goes into the fridge or split it in the next day, whatever suits!
  • Serve in the morning, hot or cold!

fin 1fin 2

Nutritional information per serving:

300kcal, 11g protein, 6g fat, 51g carbohydrate, 10g fibre,