Breakfast, Latest posts, nuts, protein, refined sugar free, snacks
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Buckwheat groat granola

granola

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.

rhubarb saucepan

chia buckwheat oats

Ingredients:

200g Jumbo oats
100g buckwheat groats
150 ml fresh apple juice
2 tbsp honey
1 tbsp olive oil
tsp cinnamon
tbsp chia seeds
pinch salt
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!

granola and spoon

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