Healthy breakfast. Oat granola crumble with fresh berries, seeds and ice-cream in iron skillet pan on dark wooden board over black backdrop, top view, vertical
Healthy breakfast. Oat granola crumble with fresh berries, seeds and ice-cream in iron skillet pan on dark wooden board over black backdrop, top view, vertical Foxys_forest_manufacture

A quick and easy way to spice up your morning oats

MOST of us have a herb and spice rack of some sort. Our pantry actually has an entire container that almost takes up a shelf. But do you actually use these herbs and spices effectively and frequently?

Dried herbs and spices can bring so much flavour and joy to dishes, as long as you are using the right combination. Indian food might frighten you to cook from scratch but it is essentially just dried spices.

 

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The most amazing smell in the kitchen, especially in the cooler months, is the smell of warm cinnamon. It fills your home with warm, calming aromas. Our recipe this week allows you to use up a lot of things in your pantry.

Granola

 

INGREDIENTS: 6 cups oats 1 tsp salt 3 tsp ground cinnamon 3 tsp ground ginger 6 cups dried fruit - cranberries, dates, sultanas, apple etc, chopped 3 cups nuts - almonds, cashews chopped 1 cup pumpkin seeds or pepitas or sunflower seeds 1 cup coconut 3 tsp vanilla paste 400ml coconut oil 1 cup honey ½ cup water

 

METHOD: Preheat oven to 150 degrees. Line and oil a large tray with edges or a roasting tray.

Combine all dry ingredients in a bowl. Melt vanilla, coconut oil, water and honey in a saucepan, then add to the dry mix. Add more coconut oil if too dry.

Pour into a large tray, spreading evenly. Bake for 30-40 minutes until golden and fragrant, regularly checking. You don't want to overcook and burn the nuts or coconut.

Remove, cool and crumble. Store in airtight containers. Your granola will last for several weeks.

Serve with your favourite yogurt, coconut cream or Coyo (coconut yogurt).



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