RSS Feed

Tag Archives: granola

Summer Breakfast Trifles

img_5168

img_5173

Here’s another easy, healthy and really delicious way to start the day off – breakfast trifles!

I love breakfast – I think it’s my favourite meal of the day. And I love cereals and grains, and I make batches of muesli and granola, switching the ingredients to suit the mood or the weather! Nuts and seeds feature strongly in the mix. It’s great to add in fresh fruit, whatever is in season.

So breakfast trifles are the logical extension of the muesli/granola idea. They’re easy to make as they need no preparation, and can be portable if you make them in jars instead of glasses.  I have been inspired by some recipes from Jamie Oliver in his Everday Superfood  and Superfood Family Classics, where he layers goodies in glasses for visually appealing and very tasty breakfasts.

So here are 3 ideas you can do really easily and quickly. They’re designed around the wonderful summer fruit in season in Sydney now – berries of all kinds, stone fruit, mango and figs. You don’t have to do any preparation, but as an alternative, you could lightly toast the nuts and seeds in a frying pan to bring out their flavour.

You can make and eat straight away, or keep in the fridge for a couple of days. They will soften up a bit, kind of like bircher muesli.

Here is a guide to putting these trifles together. Nothing too prescriptive, feel free to layer in any way you like.

img_5203

Ingredients

Fresh fruit – strawberries, raspberries, blackberries, blueberries, peaches, nectarines, apricots, figs, mango

Nuts – macadamias, hazelnuts, pecans, pistachios

Seeds – pumpkin, linseed, poppy, sesame, chia

Rolled oats

No fat yoghurt

Raw honey

Method

Layer sturdy glasses or glass jars with ingredients. I started with fruit pieces, then nuts, seeds and oats, and more fruit. Finish with a dollop of yoghurt and drizzle a little honey over the top.

My fruit combos, photographed here, are – mango apricot and fig; peach, nectarine, fig and raspberry; blueberry, blackberry, raspberry and strawberry.

To serve, eat straight from the glass or jar, or you can loosen the mixture with a little milk if you like.

img_5224

 

Save

Save

Crunchy Granola Suite

IMG_2050This is one of many variations on the muesli theme that I recently made. I’m a firm believer that muesli and granola can be concocted from whatever you have in the store cupboard by way of grains, seeds, nuts and dried fruit.

The variations are endless. I regularly visit The Source at Balmain, a treasure trove of all of the above plus flours, sugars, honey and oils.

I toasted this batch to make granola. Not a particular fan of Neil Diamond, however, I like any song named after food!

I added a little honey and oil to the mixture for extra crunch and to make it “clump”. When I’m being ultra healthy, I leave them out, but the result, while virtuous, is not as moreish!

Ingredients

2 cups rolled oats

1/2 cup kapai puku seed mix

1/2 cup spelt  flakes

1/4 cup pistachios

1/4 cup chopped pecans

1/4 cup coconut flakes

1/4 cup any neutral vegetable oil

1/4 cup honey (any honey – but a lovely bush honey will give a robust flavor to the granola)

Any dried fruit you fancy: I used raisins, sultanas, apricots and figs

Method

Preheat the oven to low, about 140 degrees C. Combine the grains, nuts and coconut in a bowl.

Gently heat the oil and honey in a microwave or in a saucepan on the stove top to combine. Stir into the mixture.

Spread the mixture onto a baking sheet or large pan lined with baking paper in one thin layer.IMG_1923

Bake for about 20 minutes or until the grains and nuts are slightly browned and toasty, and are clumped together.IMG_1998

Remove from the oven, and when cool, add the dried fruits.

Serve with milk, yoghurt or fresh fruit. I often mix the granola with other cereals for different textures and tastes.

 

 

%d bloggers like this: