Cereal for breakfast was never my thing. True, it’s super easy, fast and efficient yet it hardly leaves me feeling satisfied. Most packaged cereals are either too sweet, too salty, too crunchy or too soft and certainly wouldn’t do the job of filling me up for the morning, especially if I stuck to the intended serving size. There are some great granolas out there but if you want to feed a family of four, you easily break the bank. Which led me to try to make my own. Come and cook with us!
The whole home-made granola thing didn’t even cross my mind until I saw my dear friend Helen make her own batch for the week when we visited her two years ago. Back then, she had three young children and was – and still is – resourceful in coming up with great home-made dishes such as this granola. Once I saw how easy it is, I came up with my own recipe combing grains, seeds and nuts to be used as a base for many breakfast dishes. No more mixing and matching from different jars one bowl at a time, but instead, a big container filled with a freshly-made batch that is ready to be used at any point. Talk about a time-saver.
My recipe includes our favorite list of ingredients, but there isn’t really a right or wrong when it comes to home-made granola. Everybody has different taste preferences, but I think it’s important to include some foods you wouldn’t normally use every day, such as buckwheat, millet or amaranth or any variety of seeds such as pumpkin, sunflower, flax and sesame as they are nutritional powerhouses packed with beneficial minerals, including calcium, magnesium and zinc. Adding dried fruit is also a great way to increase the sweetness but try not to go overboard. In general, use our recipe as a guideline and have fun adapting it to your taste palate.
We originally mixed the granola with natural yogurt and fruit, but soon expanded the repertoire by using it to replace the oats for bircher muesli, pancakes and home-made bread. It’s great for taste, texture and packs a nutritional punch. Try one batch and let us know what you think. Come and cook with us!
PS: We are thrilled to announce that we’ll have a guest writer next week, so keep your eyes open for a fresh voice from the Antipodes.