Well, a lot has certainly happened since my last post! Most importantly, we welcomed our gorgeous new baby Mae into our world – and what a delight she is. I’m becoming reacquainted with living in a world where time is regulated by feeding, changing, broken sleep, and the best cuddles in the world – and it’s fabulous! Before Mae was born, I made a few bulk recipes to see us through those first few weeks. One of them is this granola, which is pretty much a staple in our house. It’s full of nourishing goodness like protein and healthy fats, and lots of lovely vitamins and minerals – perfect for the quick and easy breakfast or snack. It’s also insanely delicious, and I often eat a handful straight from the jar if I need a little pick-me-up.
I find it difficult to find a store bought granola that I like. They either have added sugar, or dried fruit (I’m personally not a fan in cereals but feel free to include if you like), or are full of puffs and filers that I’m not really down with. Making it yourself means you get to add exactly what you want, and you know exactly what is in it. Feel free to substitute any of the nuts and seeds from the recipe with ones that you have on hand, or that you prefer.
I’ve combined it with labneh just to show you how easy and fabulous it is to make. And mandarins because delicious. Labneh is essentially yoghurt that has been strained to remove the whey. The result is half way between the consistency of yoghurt and cheese. I have made a sweet-ish version here, but it is also delicious done savoury. Roll your labneh in some chopped herbs, pop into a jar, cover in olive oil and keep in the fridge ready to use. When eating with granola or a dry cereal, I like to add a little milk to my bowl on serving.
Lemon Vanilla Granola
1 2/3 cups coconut flakes
1 cup any nuts
1 cup rolled oats
1/3 cup pepitas
1/3 cup sunflower seeds
1/2-1 tbs maple or rice malt syrup
1/2 tsp vanilla extract
2 tbs coconut oil, melted
2 tsp lemon zest
A pinch of sea salt
2 tbs chia seeds
Combine all dry ingredients in a bowl except chia.
Combine wet ingredients in a separate small bowl and pour over dry, mix well.
Spread out onto a lined baking tray and pop into the oven at 180C/350F for 10 mins.
Reduce the heat to 150C/300F and give the mix a stir on the tray. Bake for another 5 mins, stir again, then another 5 mins or until golden to your liking.
Allow to cool, then add the chia seeds and mix through.
Mandarin Spiked Labneh
1/2 cup plain yoghurt
zest of one mandarin
1/2 tsp maple syrup
A pinch of sea salt
Combine all ingredients in a bowl.
Line a sieve with cheesecloth or a clean tea towel and place over a bowl.
Spoon the yoghurt mixture into the cloth and gently fold over the ends to cover.
Place the whole lot into the fridge for 4 hours or overnight. In time your mixture will separate and the bowl underneath will catch the whey that is released. You will be left with a much firmer yoghurt which is the labneh – how easy is that!
Store the granola in an airtight jar out of the sun.