Granola is one of those items in the supermarket that I no longer buy. I have turned into a bit of a refined sugar free bore recently. I think my friends are a bit annoyed I won’t eat certain things. I want to prove to them how easy it is and that I’m not on a diet, just changed my way of eating slightly.
We all start the day by either eating or not eating breakfast and I am in the eat breakfast camp; it sets me up nicely for the day ahead. However I can be a little bit boring about what I eat as am obsessed with eating porridge. I will eat it with all combinations from honey, cinnamon and berries to a nut butter and maple syrup. I hear you probably thinking, how is that sugar free? Well it isn’t. What I am doing in my life now is basically cutting out processed foods and a lot of those contain added sugar. Also with my baking and cooking I am doing it all from scratch so I can use better ingredients that have been less processed to avoid ingredients like white flour, refined sugar, and sauces like ketchup.
In my household since I was little, Sunday night has always been breakfast for dinner so that is why I am always on the look out for something a little different as I can’t have porridge for breakfast and dinner.
The other day I cooked down some rhubarb so thought it might be nice to make something with a different texture to go with it so decided to use some jumbo oats and buckwheat groats to make some granola.
200g Jumbo oats
100g buckwheat groats
150 ml fresh apple juice
2 tbsp honey
1 tbsp olive oil
tbsp chia seeds
150 g mixed nuts
100 g dried fruit
In a bowl mix the oats, buckwheat, apple juice, olive oil, honey, cinnamon, chia seeds and salt and place onto a lined baking tray. Place into an oven at 150 degrees and bake for 15 minutes. Stir the granola breaking up any large chunks and repeat 2 more times. If the oats are browning too much turn down your oven a little bit.
Chop up your nuts a little bit and add for the 3rd round of 15 minutes. Everything should be crunchy by now, but if not just put back in the oven a little longer. Once ready remove from the oven and add in the dried fruit. Leave to cool and put in an air tight container and it will last for a few weeks.
This tastes delicious with cooked rhubarb, greek yoghurt and a drizzle of honey. The perfect combination of crunchy, sweet, creamy and sour!