crunchy granola sweet

Cereal has got to be the saviour of the busy person’s morning. It’s the perfect solution to the I’m-running-ridiculously-late-but-am-hungry-enough-to-eat-my-own-arm scenario, as nothing can really beat it in terms of speed. Packet to bowl to mouth (with only the slightest hold up for milk and spoon) can be achieved in a matter of seconds, making it the perfect breakfast when speed is the order of the day.

But not all cereals are created equal. In fact, more often than not I find the store-bought variety either mind-numbingly boring (if you choose a ‘healthy’ one) or teeth-achingly sweet (if you don’t), and both varieties are usually soggy before you’ve had a chance to shovel the first spoonful in and say ‘shitisthatthetimewherearemykeys…?’

granola 3

Enter granola. And more specifically this granola. Super easy, reassuringly wholesome (without being reminiscent of bird seed), and downright delicious with the addition of sour cherries, maple and pistachio nuts – this cereal is the solution to all your morning needs (well, some of them at least). Pour into a bowl, top with milk, and if you’re feeling fancy and have time to spare, a dollop of yoghurt and some fresh fruit wouldn’t go astray.

All hail granola. The King of cereals. Saviour of the morning.
Turns out Neil Diamond was onto something afterall…

granola 1

Sour cherry, pistachio & maple granola

(makes approx. 500g)

ingredients:
2 cups rolled oats
1/2 cup each of chopped pistachios, pepitas, and coconut chips
2 tsp ground cinnamon
1 tsp vanilla paste
1/3 cup pure maple syrup
splash of orange juice (about 2 tbsp)

1/2 cup dried sour cherries
1/2 cup dried apple
1/4 cup roasted buckwheat

method:
Preheat oven to 150ºC.

Place oats, pistachios, pepitas, coconut chips and cinnamon in a large mixing bowl and toss to combine.

In a separate bowl, combine vanilla, maple syrup and orange juice. Pour into dry ingredients and mix well to combine.

Spread granola in an even layer onto a baking sheet lined with baking paper. Place in preheated oven and bake for approx. 25 minutes or until granola smells toasty and is a lovely golden colour (I like to remove the tray from the oven half way through cooking and toss the granola to ensure even toasting).

Allow to cool slightly before stirring through roughly chopped cherries, apple and toasted buckwheat.

Allow granola to cool completely before storing in an airtight container (ready to be devoured in the morning breakfast mayhem).

granola 4

images © tilly pamment 2016
This entry was published on August 12, 2016 at 2:10 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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