I cannot believe I haven’t shared this recipe with you all yet. This is a staple in our house. The hubster gets a little grumpy if we run out, as weetabix does not keep him full until lunchtime!
I love oats in the mornings and although porridge is my favorite, I don’t always have the time, so this is quick, easy and totally delicious.
This recipe should not be sweet, but have a salty nutty taste, reminiscent of traditional Scottish porridge oats.
Whilst doing my teacher training at Bristol Uni, I lived with an eccentric but loveable community nurse who lived on nothing but porridge and gin and tonics. I rented a room in her small terrace house, and we would take it in turns to cook in her small kitchen. Pat would always do breakfast, proper porridge made with half quantities of water and milk and a sprinkling of salt. It took me a wee while, haha, to get used to a savory tasting porridge, but that bowl of goodness fulled my mornings, from my long walk to the bus stop in all sorts of weather to being able to battle evil teenagers who wanted nothing more but to destroy new teachers, never mind new teachers in training!
My granolas can be tweaked to your taste and you can choose to add sweeteners, but I encourage you to make it without sugars and add a pinch of salt… the roasted nuts will thank you!
Chai Spice Granola
Chai spice mix
In a glass jar mix:
1 tbsp of ground cardamom
1 tbsp of ground allspice… not to be confused with Old Spice, this granola is manly enough!
2 tbsp of ground cinnamon
1 tbsp of ground cloves
3 tbsp of ground ginger
1 tsp black pepper
1 tsp of ground lemongrass (optional, you could also use lemon rind and it gives it a lovely fragrant and fresh taste)
Place the lid on your jar and shake it like a Polaroid picture! Keep and use for other baking and drink recipes or just sprinkle over your coffee or tea for extra umpf!
1 cup coconut oil (this sounds like a lot, but this makes a large quantity)
2/4 cups nut butter of choice @wearebintis
1 tbsp cinnamon
1 tbsp ginger powder
1 tbsp of chai spice mix
1 cup chopped cashews
1 cup chopped almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 chia (optional)
8 cups rolled oats (gluten free if possible)
1/4 cup of maple, rice malt syrup or sweetener of choice (I don’t add this anymore but some folks need the extra)
I add dried fruits, these are a good substitute to the sweetener too!
Melt the coco oil, nut butter and any syrup. Add nuts and seeds and coat well. Mix oats and fruits. Place in a tray and bake until nuts are lightly toasted. Try an almond to test.
These quantities fill a 3 ltr jar.