Fruity Breakfast Granola

I have always had a great love for granola. I like to make my own though . . . that way I can control what goes into it. When I make my own, I know exactly what is in it . . . natural ingredients, no preservatives, chemicals etc.



I first began making my own back in the early 1980's. I had a next door neighbor who used to always make her own and it was really tasty. Much nicer than what you found in the shops, and not all that expensive either. Especially if you live near a bulk food store.



Through the years I have changed and adapted the recipe until I have what I now think is the perfect recipe. Perfect for me at any rate.



I like a nutty, toasty granola. Not too sweet or too high in fat. Chock full of nuts and fruit. You can vary the variety of nuts and fruits of course, only using what it is that brings you the most joy. I like lots of fruit and nuts in mine. That's what brings me the most pleasure. Handy for breakfast or for snacks.



My favourite way to eat this is for breakfast, in a little glass fruit dessert dish . . .with a nice dollop of thick greek yoghurt on top, (No fat one for me) and a drizzle of Greek honey. I love Greek honey with it's beautiful hint of anise flavour . . . it's my favourite kind.



This is the perfect way to start the day! Seriously!



*Fruity Breakfast Granola*
makes about 14 cups
Printable Recipe

You can make this as fruity as you prefer. I have found through the years that some fruits are not that good in it as they make it soggy. I don't recommend using any MOIST type of dried fruit, I prefer to use dried apricots, cranberries, raisins, mango, etc.

6 fluid ounces vegetable oil (3/4 cup)
4 fluid ounces of liquid honey (1/2 cup)
200g soft light brown sugar (1 cup packed firmly)
1 TBS vanilla extract
1/2 tsp salt
650g of old fashioned flaked oats (8 cups)
2 handfuls of sunflower seeds (about 1/2 cup)
40g of sweetened flaked coconut (1/2 cup)
85g of raw almonds (1/2 cup . I like marcona)
60g of raw pecans (1/2 cup)
30g of raw cashew nuts (1/4 cup)
30g raw macadamia nuts (1/4 cup)

To finish:
a couple handfuls of chopped dried apricots
a couple handfuls of dried cranberries
a couple handfuls of raisins
a handful of chopped dried mango
a handful of chopped dried pineapple
a handful of chopped dried papaya
a handful of chopped dried dates

Preheat the oven to 160*C/325*F/ gas mark 3. Have ready a couple of large rimmed baking sheets, which you have sprayed with nonstick cooking spray.

In a large bowl, combine the oats, sunflower seeds, coconut and nuts. Set aside.

Put the oil, honey, brown sugar, salt and vanilla into a saucepan. Heat over medium heat, stirring to dissolve the sugar. Pour the warm mixture over top of the oat mixture, stirring with a wooden spoon to coat.

Divide the mixture in between both of the baking sheets. Bake in the heated oven for 30 to 45 minutes, stirring every ten minutes or so, until the granola is a deep golden brown. Allow to cool completely before adding any fruit. Store in an airtight container for up to three weeks.

Note: The recipe is quite easy to cut in half. I normally only bake a half recipe at a time because they are now just the two of us. Makes a nice snack as well.

Cherry Bakewell Breakfast Oats.

I think one of my favourite British flavours has to be the Cherry Bakewell Tart . . . and Bakewell Pudding. Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant. I do confess I love them all . . . the tarts, the pudding and the fondant!



I love the flavours so much that I adapted them to create my very own Cherry Bakewell Whoopie Pies a few years back, and I have to confess they were just about the scrummiest whoopie pies I have ever eaten! I've also created Bakewell Scones, and Raspberry Bakewell Cake, quite successfully and I adore them both!



Today for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats! Just imagine it now . . .



Wholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .



The oats so filling and nutritious . . . cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .



Topped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .



Oh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!



As I sat there this morning devouring every delicious mouthful, I could almost imagine tucking into a scrummy bowl of this with my mates . . . storing up much needed energy for the adventures that the day ahead might hold . . .
Except there is no parrot named Kiki to amuse us . . . just a mad Cocker named Mitzie, who is in all truth probably quite a bit easier to handle and put up with.



Cherry Bakewell Breakfast Oats. Try some today. You won't be sorry you did and I dare to hazard a guess that it will become a firm favourite in your home as well. We loved this . . . we truly did.

Oh I am a very clever clogs to be sure . . .




*Cherry Bakewell Breakfast Oats*
Serves 2 generously
Printable Recipe

All the flavours of your favourite tart in a beautiful breakfast indulgence.

500ml of milk (2 cups)
80g of rolled oats (Old fashioned)
40g dried cherries (1/4 cup)
1/8 tsp salt
1/2 tsp almond extract
2 TBS black cherry jam
2 TBS toasted flaked almonds

Combine the milk, oats, dried cherries and salt in a medium saucepan. Stir and bring to the boil, stirring. Reduce the heat to a simmer and cook for about 5 minutes, until the oats are softened and the mixture is thickened, stirring occasionally. Stir in the almond extract. Spoon into heated bowls. Swirl a TBS of cherry jam into each and then sprinkle with some toasted almonds. Serve immediately. Delicious!

Vanilla Spiced Breakfast Oatmeal

This has to be our favourite weekday breakfast in the winter time. Not only is it filling, giving us much needed energy to combat the colder winter temps, but it also is belly warming and immensely satisfying without being high in calories or fat.



It really doesn't take much effort to make your own oatmeal from scratch and let me be honest here . . . homemade from scratch tastes infinitely better than prepacked/instant . . . seriously.
It's comforting and heartwarming. It's delicious.



I think it is the vanilla and spices that make this so special. I also happen to like raisins and they also add something wonderful to the mix . . . and as for those toasted pecan nuts on top, well they give an added dimension of flavour and crunch.



You really can't go wrong with this . . . lightly sweetened with brown sugar and juicy plump raisins . . . it is the perfect winter breakast. And if you are really in a rush, you can spoon yours into a cup and take it with you when you dash out the door to begin your day.

It's a good thing . . . not to copy Martha or anything . . . but it IS a good thing! (Don't throw away any leftovers . . . I've got something fantastic to show you tomorrow that makes good use of them!)



*Vanilla Spiced Breakfast Oatmeal*
Serves 4
Printable Recipe

This makes a frequent appearance on our seasonal Winter breakfast table. Spiced with warm spices and topped with crunchy toasted pecans, it's filling, delicious and always welcome!

60g of shelled pecan nuts (1/2 cup)
825ml of water (3 1/2 cups)
160g of old fashioned rolled oats (2 cups)
75g of raisins (1/2 cup)
1/4 tsp salt
1/2 tsp pure vanilla extract
freshly grated nutmeg
2 TBS firmly packed soft light brown sugar
250ml of low fat milk to serve (1 cup) or to taste
ground cinnamon to dust over top

Place the pecans in a dry skillet over medium high heat. Cook and stir, until golden brown and fragrant. Set aside to cool and then chop them coarsely. The toasting should only take about 5 minutes.

Combine the water, oats, raisins and salt in a medium saucepan. Bring to the boil then reduce to a slow simmer and simmer for about 5 minutes, stirring frequently, until the oats are tender and cooked. Remove from the heat. Stir in the brown sugar, vanilla and freshly grated nutmeg to taste. Divide into heated serving bowls and serve with some milk poured over top (if desired), a dusting of cinnamon and 1/4 of the toasted pecans.



Over in The Cottage this morning, a delicious Deep Dish Chicken Pie.

Nutell-O's

I was going through my box of photographs the other day and came across this one. It's my four youngest children cleaning out the residue left in the pot after I had made a batch of Rice Crispie Squares. My eldest son isn't there . . . he was about 15 at the time, and cleaning out Rice Crispie pots was not considered at all cool!

A lot of water has run under the bridge since then . . . see that little one with the cheeky grin that you can see front on? Well . . . he's 22 1/2 years old now, and in the Canadian Armed Forces! I'll wager it's been a long time since he cleaned out a rice crispie pot!



Seeing that photo did make me very nostalgic though . . . and so, I decided to make a treat today . . . to share with the little fella next door. Unfortunately, I didn't have any rice crispies . . . sigh . . . but I did have a fresh box of cheerios, which would have to do.



And then I had a brainstorm . . . everything tastes better with Nutella does it not? What if I mixed some nutella into the mix, along with the butter and marshmallows . . . that might make it ok, and actually quite acceptable that they were cheerios and not rice crispies . . . doncha think?



I think they turned out really ace! Not quite so tasty to look at . . . but . . . then again, chocolate doesn't look all that great most of the time. It's the taste that counts . . . really, and these were quite, quite scrummy!



And they are definitely child approved . . . both by the young lad next door . . . and by the big one I live with!

I do confess . . . I did enjoy cleaning out the pot! It was rather tasty, if I don't say so myself!



*Nutell-O's*
Makes 12 bars
Printable Recipe

A favourite snack for kids, both large and small alike! Creamy nutella, melted together with butter and marshmallows, and tasty oaty O-shaped cereal stirred in. (Ok, so it's cheerios!) Scrummy, yummy nummy!!

2 ounces butter, 1/4 cup
10 ounces of big white marshmallows (about 50)
4 ounces Nutella
10.5 ounces O-shaped cereal (like cheerios) (8 cups)



Lightly butter a 13 by 9 inch baking pan. Set aside.

Place the butter, marshmallows and nutella into a large pot. Cook and stir over very low heat until all are melted and smoothly amalgamated. Remove the pan from the heat and stir in the cheerios, stirring together until well mixed. Press this mixture evenly into the buttered pan. Allow to cool until completely set, then cut into 3 by 3 1/4 inch bars. Store between sheets of parchment paper, in an airtight container.