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I love oatmeal. It is a wholegrain and a great way to start your day. I top it up with the fresh fruits I have at hand and just enjoy. But for DH, ordinary oatmeal is bleh. For him I have to pep it up a little, like making it as a granola. OK, Now I am not saying he is overly excited about the oats in the new form, but he doesn't complain. Mission accomplished!
I also sneaked in a little pressed barley to the oats. In a granola, it doesn't even make a difference. You should definitely try it.
Also check out my other granola recipes, Granola with pear puree and Pumpkin Cranberry Granola.
Ingredients:
Rolled oats / Old fashioned oats - 4 cups
I also sneaked in a little pressed barley to the oats. In a granola, it doesn't even make a difference. You should definitely try it.
Also check out my other granola recipes, Granola with pear puree and Pumpkin Cranberry Granola.
Rolled oats / Old fashioned oats - 4 cups
Rolled (pressed) Barley - 1/2 cup (can substitute oats instead)
Raw whole Almonds - 1/2 cup - chopped roughly
Salt - a pinch
Light Olive Oil - 1/4 cup
Agave syrup - 1/2 cup (Can substitute honey or maple syrup)
Vanilla extract - 2 tsp
Method:
Preheat the oven to 275 F/140 C. Line a large baking sheet with aluminium foil. Pulse 1 cup of oats in blender until fine. Mix the oats, barley (if using), oats flour and salt in a large mixing bowl. Whisk the wet ingredients separately. Pour the wet ingredients over the oats and mix well. Spread in the baking sheet and bake in the upper rack of the oven for 25 minutes. Remove from oven and mix once. Do not over mix as it may disintegrate the beautiful clumps which are forming. Just scrape the bottom of the foil all over. Pop in the oven again for 10 minutes. Remove and sprinkle the nuts. Place in the oven again for 10 minutes. Now, turn the oven off and leave the oven door ajar for an hour or two. When completely cooled, transfer to an air-tight container. Keeps well for weeks, if it lasts that long for you.
Notes: Play around with the flavours. Cinnamon, Cardamom, Ginger are nice alternatives or additions to the vanilla. You could add about 1/2 cup of your favorite dried fruits.
Careful though, if you have little kids running around, you may want to make this granola during their naptime since we do not want the curious little ones anywhere near the hot oven with door open.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
Raw whole Almonds - 1/2 cup - chopped roughly
Salt - a pinch
Light Olive Oil - 1/4 cup
Agave syrup - 1/2 cup (Can substitute honey or maple syrup)
Vanilla extract - 2 tsp
Method:
Preheat the oven to 275 F/140 C. Line a large baking sheet with aluminium foil. Pulse 1 cup of oats in blender until fine. Mix the oats, barley (if using), oats flour and salt in a large mixing bowl. Whisk the wet ingredients separately. Pour the wet ingredients over the oats and mix well. Spread in the baking sheet and bake in the upper rack of the oven for 25 minutes. Remove from oven and mix once. Do not over mix as it may disintegrate the beautiful clumps which are forming. Just scrape the bottom of the foil all over. Pop in the oven again for 10 minutes. Remove and sprinkle the nuts. Place in the oven again for 10 minutes. Now, turn the oven off and leave the oven door ajar for an hour or two. When completely cooled, transfer to an air-tight container. Keeps well for weeks, if it lasts that long for you.
Notes: Play around with the flavours. Cinnamon, Cardamom, Ginger are nice alternatives or additions to the vanilla. You could add about 1/2 cup of your favorite dried fruits.
Careful though, if you have little kids running around, you may want to make this granola during their naptime since we do not want the curious little ones anywhere near the hot oven with door open.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
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