recipes for healthy living

Tag: granola

Home made Sweet Potato Based Granola


sweet pot granola

You read that right, this is my Secret Ingredient Granola based on sweet potato which has been peeled, steamed or boiled and cooled – I just cook extra and keep some leftovers!

Stores for a week or 2 in a zip lock bag or kilner jar.

Serve with yoghurt and fruit compote for a delicious blood sugar balancing, fulling sustaining breakfast.

Sweet Potato Granola

9oz sweet potato, boiled blended smooth and cooled

10oz oats

2oz pecans chopped

1oz unsweetened desiccated coconut

1tbsp coconut oil

1 tsp mixed spice

½ tsp turmeric

1 tbsp each of chia, flax and poppy seeds

3oz sultanas or other dried fruit of choice

Add the oats, coconut and spices to a bowl, and pour in the sweet potato puree and the oil. Mix well to incorporate until the mixture resembles a dryish cookie dough

Spread out onto a baking sheet which is lined with parchment paper or lightly oiled.

Bake at 170c for 10 minutes then stir the granola to turn over and bake for a further 10-15 minutes until crispy and golden brown.

Let cool then stir in the rest of the ingredients.

Store as directed.

©Grainne Parker 2017


Granola Bars and Granola

OO&L Granola Bars

One recipe – 2 uses, what is not to love!. I usually double this recipe and use half for the granola bars and half for the cereal. I always leave packing up my food for work to the morning and either grab one of these bars of some of the cereal to have at my desk if I can wait till then. (The inside of my car can testify to this). Granola topped with fresh fruit and yoghurt makes a lovely lazy breakfast at the weekend.

300gr porridge oats
100gr dessicated coconut
4oz butter
8fl oz honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
180gr mixed fruit (Apricots, Cranberries, Sultanas, dates) – chop apricots and dates if using
2 handfuls of wheatgerm, linseeds or other seeds of choice

For the granola bars
Preheat the oven to 190C.
Grease an 8 x 12-inch baking dish and line it with parchment paper.
Toss the oatmeal and coconut together on a flat baking tray and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Reduce the oven temperature to 160C.
Place the butter, honey, brown vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the fruit and seeds if using and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for a few hours before cutting into squares.

For the Granola Cereal
Preheat the oven to 190C.
Toss the oatmeal and coconut together on a flat baking tray and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
Add the fruit and seeds and mix to combine. Let it cool and transfer to an air tight container and use as needed.

Granola with Milk OO&L Granola bars and cereal

Breakfast Granola

breakfast picnic

We have been making our own granola forever in our house – a weekly staple not just reserved for breakfast, sometimes its all I can manage after a late session at the gym or a late night at work when I need to eat NOW!
I try and source all organic for this delicious easy recipe which has no added sugar and is much better than the vast majority of the shop bought products available.

4 tablespoons honey
400gr mixed oat flakes
100g each of barley and rye flakes
25 gr each of toasted pumpkin seeds,linseed,chia seeds
100 ml coconut oil

40 gr millet flakes / wheat germ
50 gr each of your favourite chopped dates, cranberries,figs, prunes, apricot,
100gr mixed nuts – hazelnuts, pine nuts, walnuts, almonds

Preheat oven to 170deg C
Combine first 5 ingredients along with the oil
Spread out in a roasting tray and bake in a pre heated oven for 30 – 40 minutes until golden brown. Stir the mixture every 10 minutes to prevent uneven browning.
Allow to cool
Combine with the rest of the ingredients.
Store in an airtight tin – this will keep for about 2 weeks though it rarely lasts that long in our house.
Serve with Greek style yoghurt, organic honey fresh fruit or fruit compote for a delicious start to the day.




Great breakfast options…

There are differing views to the value of breakfast from ‘Never miss it’ ranging to ‘Let your body decide’. I need my engine started in the morning and can’t function without it- I get narky,really really narky for a start and secondly, if i took my supplements on an empty stomach, I’d be feeling sick all day – not great when you are trying to do a day’s work. When I’m at work, it’s quick, usually at the desk, the main requisite being a really good coffee and a flapjack brought in from home filled with nuts and seeds – great for keeping me going for a while. At the weekend when there is more time, we love a leisurely breakkie, read the papers, cook something substantial with eggs and have some homemade granola and muffins as an option too. This is my most favourite recipe for granola – full of good nutritious ingredients and if you don’t have everything, just substitute something else in. The muffins are a bit different and are a great option for using left over butternut squash. They are such a sweet veggie that they make a great option for putting into breakfast muffins. A couple of handfuls of blueberries make a great antioxidant boost also if you have them, serve on the side with the muffins.

Crunchy Oat Granola
4 tablespoons honey
100 gr rolled oats
225 oat flakes
100g barley flakes
50 gr rye flakes
25 gr toasted pumpkin seeds
25gr linseed
100 ml coconut oil
40 gr millet flakes / wheat germ
50 gr chopped dates, figs, dried bananas,
80 gr toasted hazelnuts
50gr your choice of pine nuts, almonds, pecans,

Preheat oven to 170deg
Combine first 7 ingredients along with the coconut oil
Spread out in a roasting tray and bake in a pre-heated oven for 30 – 40 minutes until golden brown. Stir the mixture every 10 minutes to prevent uneven browning.
Allow to cool and then combine with the millet, fruit and nuts
Store in an airtight tin (this will keep for several weeks)
Serve with yoghurt, honey fruit compote for a delicious sunshine brunch

Breakfast Muffins with Butternut Squash Puree, Apple and Hazelnuts
1 ¾ cups flours – you can use all gluten free white mix or a mix of almond, hazelnut, brown rice, jowar flours.
¼ cup coconut oil
1 tsp vanilla
½ tsp lemon zest
1 sweet apple grated
½ cup butternut squash pureed
½ tsp salt, baking powder, bread soda and zanthan gum
½ tsp ginger and mixed spice
3 eggs
½ cup coconut palm sugar
3 tbsp chopped hazelnuts
Mix the flours, salt, soda, baking powder and spices together
Whisk the eggs with the coconut oil, sugar, vanilla and lemon zest
Stir in the puree and add the wet to the dry and mix gently but ensure they are fully combined
Stir in the grated apple and pour into muffin cases .
Top with chopped hazelnuts and bake at 170 for about 15 minutes until golden brown.
Serve warm with a fresh brew of organic coffee and some delicious fruit.

Delicious energy boosting bars

backpack bars
I finally nabbed and I think improved (just a little!) Dominic’s flapjack recipe. He has been making them for years to give out to his clients after a good workout or has often wrapped one up for me to take to work so that I have a decent snack if I start to flag in the middle of the day. I used never be around when he made them so have been experimenting lately and have come up with this as a more refined, girlie almost, version of his flapjacks. I think these are perfect for the backpack if you are going on a long walk and children tend to like them too though be mindful of the nuts. They are really easy, all the dry ingredients get mixed, all the wet get melted with the chocolate and the baking time is only 20 minutes. The recipe can be changed around pretty easily too – use what ever nuts you like, same goes for the dried fruit and the nut butter. I have made them with peanut and almond butter and both are delicious. They taste better than any shop bought flapjack and are made with much better ingredients.

2 oz coconut
2 oz mixed nuts chopped
1 oz seeds
6 oz dried fruit
8 oz (certified gluten free if you can get them) oats (not jumbo as they wont stick together as easily)
1 tbsp milled flax seed (optional, I put them in when I have them)
1 tbsp cocao nibs (optional I love them in it)
4 oz butter
100gr good quality chocolate
2 tbsp coconut oil
4 tbsp honey
4 tbsp nut butter

This makes 12 decent size bars.
Oven at 180C

If you have time, toast the coconut in the oven for about 5 minutes until it is lovely and golden
In a large bowl mix all the dry ingredients (oats, fruit, seeds, nuts, coconut etc)
Bring a pot of water to the boil. Turn it off and stick a bowl over it into which you have put the chocolate, butter, honey, nut butter, coconut oil . The chocolate and other ingredients will melt nicely – give it a stir every now and then.
Make a well in your dry ingredients and pour in the melted chocolate liquid.
Mix thoroughly and ensure all dry ingredients get coated with it.
Pour into a flat try (mine was 10cm x 14cm) and press down very well with the back of a spoon. Bake for 20 minutes.
Let cool completely in the tin before cutting… this is essential otherwise you will end up with breakfast cereal!
Cut and enjoy!

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