Every winter I face the same dilemma . . . oats

Oatmeal, porridge, whatever you call it . . .

I so badly want to like it. I try and I try but I just can’t do it.

I want to. . .

Like really, really want to. It’s so good for you, low GI and all that good stuff  . . .

but I just cant

I can do oats in muesli and I can use it in baked goods (waffles, brownies , banana bread etc) even smoothies but oatmeal/porridge . . . just no . . .

Must be a texture thing.

Sad.

This week for our test it out tuesday recipe we are modifying another of the incredible recipes in Deb’s – Smitten Kitchen Cookbook to satisfy my deep, long yearning to eat oats.

This granola is slightly sweet, super crunchy, cinnamon spiked, maple crusted, nut filled pure goodness.

One thing bout granola is that it can be packed with sugar and oil and other nasty preservatives. But not this little gem.

Sweetened simply with cinnamon and maple syrup then the addition of your dried fruit at the end is not only an extra hit for the sweet team but it also adds another ah-mazing texture. Something you can really sink your teeth into. I chose to add dates because I’m totally addicted but feel free to add whatever fruit you like. Raisins, sultanas, dried blueberries, cranberries, apricots s or a mix of all of the above would work just as well.

All of these seriously healthy not to mention incredibly delicious elements combined with one magical little egg white which helps to create some serious crunch. I don’t know about you but I love me some super crunchy granola! Actually the extra crunch is my favourite part . . . I may or may not pick out all the crunchy clusters in my boxed cereal . . . then Im left with the boring bran flakes . . . ever. single. time. Ain’t nobody got time for that?!

Not a problem with this granola though, each and every bite packs some serious crunch, breakfast winning!

Serve simply with some warmed milk in the winter months or my all time fave combination is to sprinkle over a heaping bowl of my fave Greek Yoghurt and shower with pretty pink pomegranate arils.

Healthy Cinnamon Maple Nut Granola
Adapted from The Smitten Kitchen Cookbook
Makes approx 4 1/2 cups

Ingredients –

3 cups rolled oats

1/4 cup walnuts, roughly chopped

1/4 cup hazelnuts, roughly chopped

1/2 cup almonds, roughly chopped

1/2 teaspoon of salt flakes

1/2 cup maple syrup

1/2 teaspoon ground cinnamon

1 egg white

4-6 medjool dates (or 1 cup dried fruit of choice), roughly and finely chopped.

Method –

1 – Preheat oven to 150’C (300’F)

2 – Line a rimmed baking sheet with parchment paper and set aside.

3 – In a large bowl combine oats, chopped nuts, cinnamon, salt and maple syrup and stir to combine.

4 – In a small bowl or jug, whisk egg white until foamy.

5 – Add egg white to your oat/nut mix and stir to combine.

6 – Spread granola mixture evenly over your prepared baking sheet and bake for 40-50 mins stirring occasionally. Be sure to rotate your baking sheet if it looks like the granola is cooking unevenly. You know it’s done when its lightly golden, smelling incredible and feels dry to the touch.

7 – Allow your granola to cool completely on the baking sheet. Once cooled add in your dried fruit and stir to combine.

8 – Transfer to an airtight container. Best consumed within 2 weeks although Deb mentions it keeps well in the freezer if you’re into that sort of thing.

Enjoy xoxo

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Question of the day –

What’s your favourite winter morning breakfast?