QUICK PAN GRANOLA

For a very long time I have had a great dislike for oats. Cooked oats. And it’s mainly because when I had oats for the first time in my life, they were in porridge form. A little ‘slimy’ with a very strange taste that I cannot define to date. Perhaps the person who prepared it didn’t know to really cook oat porridge. Anyway, I still don’t like oat porridge. But everything else, I love. Granola, energy bars & power balls taste amazing.

I first had Granola in form of a store bought snack bar and I was absolutely obsessed with them. Mostly because there was a little chocolate & loads of sugar in the mix. Then I had homemade Granola at some breakfast and that was it; I was determined to make my own. Granola is a great breakfast and snacking item that’s packed with loads of energy.

Granolas are very versatile; you can throw in just about anything you have but remember the core ingredients is Oats. For the seeds you can use pumpkin seeds, chia seeds, sunflower seeds,almonds or flax seeds. For the oil you can use coconut or sesame oil; smells really great. You can use Honey, maple syrup or just dark brown sugar. The vanilla extract is my little extra addition because it really makes everything smell great. For the fruits anything dried works just fine.

Usually, most people choose to bake Granola. I used a non stick pan on a stove instead. And it comes out just as great as the one made in the oven. It’s all about using what you have.

For my quick granola fix I used:

INGREDIENTS
1 cup of Rolled oats

1/4 cup Raw Sesame seeds

1 Tablespoons of Butter

2 Tbsp. Honey

1 teaspoon of Vanilla extract

a pinch of salt (optional)

A handful of raisins (optional)

DIRECTIONS
1. Put everything into a mixing bowl and thoroughly mix using a wooden spoon.
2. Put the mixture into any non-stick pan and set over medium-high heat.
3. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden.
4. Set aside to cool and stir in raisins.
5. Once cooled, you can serve it with some yoghurt and fruit; and you can store it in an airtight mason jar for upto 2 weeks.


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