Weekend breakfasts are a big thing around here. However, trying to lose some weight – possibly gained through pancake eating on a recent trip to the US – means that breakfasts now need to involve a lot more fruit and a lot less bacon. Bah.
Almost made muffins this weekend, but even that seemed like a lot of effort. We had the ingredients for porridge, but no desire for it. A quick google for ‘quick granola‘, something else I’ve been craving since our recent trip, resulted in this. I also received some Kerrygold Honey Spread recently which I wanted to try. As an Irish ex-pat, well, Kerrygold is butter in our house. Apparently this stuff is lower-fat than butter – yes, I know that’s all relative – but it has enough sweetness to lift the granola too. Of course, butter and honey, or agave, would work well too. No, it’s possibly not the healthiest option in the world. But it meant I ate a lot more fruit than I would had alongside a bacon sandwich.
- 40g butter or honey spread
- 2 tbsp dried cranberries
- 2 tbsp sesame seeds
- 2 tbsp pumpkin seeds
- 1 cup jumbo oats
- 1 apple
- 3 tbsp organic low-fat yoghurt
- fresh fruit to garnish
- cinnamon, to taste
- Peel and roughly chop the apple into a bowl, and spoon over the yoghurt to stop the apple from browning and pop it in the fridge.
- Melt the Kerrygold spread in a heavy frying pan, then add the oats, pumpkin seeds and sesame seeds and coat well.
- Stir in the cranberries, then turn the mixture out on to a lined baking tray to cool for a few minutes. Sprinkle with cinnamon (and perhaps some crunchy light brown sugar). If you’re doing the butter and honey route, you could pop the tray in a very low oven to let it crisp up even more.
- Assemble the ‘quick granola’ on top of the apple and yoghurt, and add whatever other fresh fruits you’ve got to hand.