Crunchy Oats for Breakfast

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Very loosely based on the grain free version of this recipe from Our Four Forks, I had a go at developing this nutritious toasted muesli recipe for my breakfast. I’m trying to get into making things for breakfast ahead of time, so I am more likely to make wise decisions when I’m hungry – following the advice I’m quick to give students … and am finding harder to follow now I’m the one who makes most of the food decisions in my house! I love sweet potato more than I do pumpkin, so that was my first switch – I also made a quite a big batch of this so it would last longer. We tried it out soaked overnight for a softer cereal (very nice), but it is also delightful crunchy, served with cold milk in the morning! I’ve recently tried a few other delicious ‘granola’ recipes; the peanut butter and honey one from Cooking Classy combines some of my favourite things (peanut butter and honey combined is my long time favourite toast topping … yum!) – I added some sunflower and pumpkin seeds too. I also really enjoyed the Oh She Glows Blissful Buckwheat Granola Clusters, very yummy! Although I might try using some buckwheat in my version next time I make it, the simplicity of the dates and sweet potato as the ‘wet mix’ is a bit of a winner! Hope you enjoy them as much as I have!

Dry Ingredients:
2 cups rolled oats
1 cup currents
1/2 cup sunflower seeds
1/2 cup pepitas
1/4 cup linseeds (partially ground in a coffee/spice grinder)
1/2-2/3 cup almonds (roughly chopped)
1/2-2/3 cup pecans (roughly chopped)

Wet Ingredients:
1 1/2 cups orange sweet potato/kumera puree (either boil in water, drain and puree or roast and then remove skins and puree soft inner sections*)
20 dried dates
2 tbsp ground cinnamon
1 tbsp ground ginger
1/2 tsp allspice
1/2 tsp ground cloves
1 tbsp vanilla
1/2 tsp salt

a note about spices … 
when I made it the first time I under spiced the recipe – it was still delicious, here I’ve upped the spice levels so you can taste them but feel free to adapt and adjust to your own preference. 

Method:
1. Preheat oven to 140oC (my oven can’t go much lower without going out, if you can make it lower, do, it will take longer to cook though).
2. Combine all the dry ingredients in a large mixing bowl.
3. Mix the wet ingredients (including spices) and blend these with the dry till the texture is uniform.
4. Sprinkle the clumps of ingredients over about 3 baking trays and cook for about an hour and 40 minutes. Keep and eye on the mixture to see how it is drying out, adjust time if needed. I rotated the trays around every 30 minutes or so – this way it cooked evenly.
5. Enjoy as is or blend with other ingredients to stretch it out – rice puffs or raw oats could be nice, or perhaps chia seeds and psyllium husk for some extra fibre.
6. Serve with milk or yogurt and perhaps fruit. Enjoy your delicious breakfast (or snack at another time of the day)!

*See this link for helpful guidance on roasting sweet potatoes for making puree. The degrees centigrade conversion is 190oC .
http://thehealthyfoodie.com/deliciously-healthy-sweet-potato-brownies/

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