Homemade is definitely the best – Granola 

The saying ‘there is no place like home’ comes to mind as I type. I don’t know why, as it doesn’t exactly go with what I am going to write,  I suppose it is to do with the word home, Ok before I completely derail let me get back on track.

I finally took the plunge; I made my own granola and compote  oh my goodness why did I take so long to do it? I couldn’t not believe how easy and versatile  it was. I was like ‘where have you been all my life’, as I tucked into my breakfast  of granola
compote with Greek yogurt for the protein and super yummy effect. Following this wonderful ‘relevation ’, I bought a giant size jar on my  next shopping trip, you guessed it I made more granola. This had more ingredients than the first,  basically I threw in all the healthy stuff I had in my cupboard including hemp powder for a bit of protein.

Granola can be stored (depending on  what you put in it) for 2 to 3 weeks,
or the compote this has to be stored in sterilise jars, so don’t  throw away those empty jars they will come in hand for granola as well. In fact you can use one for your on the go Granola and compote breakfast.

To sterilise the jars, you need to wash them in warm soapy water, rinse, put in the oven on the lowest temperature so the glass doesn’t crack.  The jars and lids should be placed on a baking or roasting tray upside, take it out out of the oven after 10 to 20 minutes, please note oven temperature varies so it could be longer. It’s important to sterilise  your jars as it kills all the bacteria and avoids contamination of your foods.

Recipe for Granola (my version, I don’t do measurements besides it depends how much you want)

You will need:

Oats – preferably old fashioned rolled oats, the instant sachets just don’t work for this recipe
Fruits
Nuts (optional)
Oil, preferably olive, canola, rapeseed, or vegetable
Pinch of Salt (optional)
Honey, agave  sweetener or brown sugar. It depends on what you like really
1 egg whisk (optional) it gives the granola clusters

Method

Preheat oven on 300-350 degrees. Please note oven temperatures vary this is just an estimate
Put oats in the biggest bowl you have, if you want to make loads.
Add fruits, salt and nuts of your choice.
Mix together with about 2-3 teaspoons of oil – olive, rapeseed or canola.
Add your preferred sweetener or sugar
Stir egg white if using
Transfer all mixed ingredients into a baking tray.
Put in the oven, bake for 20- 30 minutes.
Turning half way so it is evenly baked
Let leave it to cool for about 10 minutes then break into tiny bits.
If you have used egg white  break into chunks of clusters.
Leave to completely cool in the tray then transfer to jar or airtight container.
The granola can be stored in cool dry place for up to 2 weeks.
Serve with compote, milk or yogurt either layered or mix – choice is yours really.
Enjoy with chopped fresh fruits if preferred.

I will post the recipe for compote shortly, I don’t want this article to be too long😁

In the meantime, have fun making your very own granola. Please free to share your pictures and feedback on  how it turned out.

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Published by

dee

I am a Christian from South London, England, very passionate about healthy eating and lifestyle. I am not into fad diet, I cook from stratch, as I love wholesome and nutritious food. My hobbies & interests are watching tv, going to the cinema, reading, listening to music, baking, roller blading, cooking, socialising.

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