More to porridge than Goldilocks

Our star ingredient this week was porridge oats.

We learned that the reason so many people eat porridge for breakfast is that the high fibre content makes the oats difficult to digest.  This in turn means that you feel fuller for longer.

We talked about other breakfast cereals with oats in, and I was astonished at the variety of flavoured granola that the little ones enjoyed. As promised here is my favourite granola recipe.

1/2 cup oil (vegetable, olive or coconut)
1/3 cup or 100g maple syrup
1/3 cup packed or 60g light brown sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
3 cups or 280g old-fashioned rolled oats
1 1/2 cups or 150g almonds, chopped
1/2 cup or 35g shredded unsweetened coconut
Handful of sunflower seeds
Handful of pumpkin seeds

Heat oven to 145° fan and grease a baking tray in readiness.

Mix together the oil, syrup, sugar, vanilla, and salt. Stir in all the remaining ingredients.

Spread the mixture out on the tray and press down with the back of a spoon.  Bake for 40 minutes, removing and rotating the baking tray after 20 minutes.

Allow to cool and then break into clumps, before storing in air tight container.

porridge oats Granola



Another great recipe to make with porridge oats is Gobnobs.  The original blog post has just been updated with a video from my daughter showing how easy it is to make them.

Maria x

Have a great day, Maria xxFacebooktwitterpinterest