Do you like to start the day with a big breakfast? Personally, unless it’s combined with going out and socialising, I’m not really one for a proper sit-down breakfast. It tends to be an ‘active’ meal for me, so whatever I eat has to work around everything else I’m trying to do at the same time. So that means it has to be easy to prepare and not take too long to eat. The only essential which each and every one of my mornings MUST contain is a cup of strong, hot coffee.
So after telling you all that, you may be wondering why I would then decide to make granola? Well my lovely friend ‘lucent imagery‘ set us both a challenge to make our own version of granola before the end of the month … and so here we are.
I don’t know about you, but whenever I think about granola, two things quickly come to mind. The first is an image of a rustic cabin deep in a forest – it’s early morning, the wood pile has been neatly stacked with freshly chopped timber, there is smoke happily tumbling out from the cabin’s chimney, and two bowls of toasted muesli sit waiting on an old wooden table. I guess in my mind, people that live a self-sufficient life in the woods would need a substantial breakfast.
The second thing I think of is a line from the (pretty awful) Pauly Shore ‘Son in Law’ movie, where his character says something like ‘I’m gonna munch on some grindage’. With its chewy texture and healthy reputation, I’ve always thought that granola equals ‘grindage’.
Anyway, in case you’d like to join in with my homemade granola adventure, here is my sugar-free recipe (modified from the ‘Breakfast, Lunch, Tea’ Rose Bakery cook book):
* 150g mixed muesli bits (whatever you like – I hate dried fruit so included a mix of rolled oats, sesame seeds, almonds, barley flakes, pepitas, rice flakes and sunflower seeds)
* 50g shredded / flaked coconut
* 60ml cloudy apple juice
* 2 tablespoons grapeseed oil
- Pre-heat oven to 160°C.
- Mix the ingredients in a bowl, spread out on a baking tray and pop into the oven.
- Stir every 7 minutes or so to help everything toast evenly.
- Bake for approximately 30 minutes (depending on how toasty you like things to get).
I served mine with a few spoons of vanilla bean ‘five:am’ yoghurt and some sliced green apple … delicious! I know I’ll be back to my quick breakfasts again next week, but every once in a while it’s nice to slow down and imagine yourself sitting at an old wooden table in a rustic old cabin. Perhaps I’ll see you there?
PS. Be sure to pop over to lucent imagery and see her granola magnificence too. Oh, and if you’re interested in joining in with our next monthly food-related challenge, let me know and I can email you the details.