Fuel your mornings: The quick granola power breakfast
This month's recipe is perfect for all the fitness enthusiasts out there! Recently, I've added running to my active lifestyle which already includes yoga, various fitness classes, and gym sessions. This new addition made me realise the importance of a quick yet nutritious breakfast to power through all these activities.
Granola has become my go-to breakfast fix due to its amazing versatility. It's perfect for keeping in the kitchen cupboard, ready to be added into some yogurt or milk, snacked on straight from the jar like popcorn, or sprinkled over as a topping for extra crunch.
Many store-bought granolas are packed with excessive sugars, making it a healthier choice to prepare your own at home. For this recipe, I've opted for gluten-free oats because I find them easier to digest, but feel free to use any type of oats you prefer.
My typical morning bowl consists of yogurt topped with crunchy granola and berries. To round it off, I sip on a cup of matcha mixed with plant-based milk, to fuel me for the day ahead.
Whether you're a runner, yogi, or just someone looking to fuel up right, give this granola breakfast a try. It's quick, easy, and you can personalise it with your favourite add-ons.
Let us know if you’ve given it a go!
Letty Spaghetti x
RECIPE
Servings: This recipe makes roughly two jars. Typical granola serving is ⅓ of a cup.
Preparation time: 15 minutes
Baking time: 45 minutes
This recipe takes 60 minutes and makes around 10 servings (yummy breakfasts).
INGREDIENTS
360g oats (I use Nairn's Gluten Free Real Porridge Oats)
200g sunflower and pumpkin seed mix (you can also buy them separately)
100g almonds (chopped)
⅓ cup extra virgin olive oil
⅓ cup golden syrup
1 tbsp vanilla extract
⅓ cup dried cranberries
2 egg whites (this is what creates the tasty granola clusters)
METHOD
Preheat your oven to 150 degrees Celsius.
Begin with chopping the 100g of almonds (they will be easier to consume this way in the granola) and set them aside once chopped.
To prepare your egg whites, grab 2 eggs, crack them open, and use the shell to help separate the egg yolks from the whites. We only need the 2 egg whites for this recipe (keep the egg yolks and you can add them to scrambled eggs or another recipe to reduce waste).
Next, measure out ⅓ cup of extra virgin olive oil and ⅓ cup of golden syrup.
To start your granola mixture, add 360g of oats to a bowl.
Add all your dry ingredients first—almonds, pumpkin and sunflower seeds, and cranberries—and give it all a mix.
Then, start adding your wet ingredients: the ⅓ cup of extra virgin olive oil, golden syrup, and 1 tbsp of vanilla extract, and mix again.
Once the mixture starts to look clumpy, it’s likely ready for the next step.
Grab a baking tray and spread your granola mixture evenly on it. Once all of it is on the tray, pat it down to form a smooth-ish surface (this helps with granola clump creation).
Now, you’re ready to pop it in the oven! Bake at 150 degrees Celsius for 45 minutes.
Once your granola starts to look golden on top, it’s ready to be taken out.
Let it cool and you can add it to sealed jars or eat it straight away! Enjoy!
