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Granola & porridge

These are two breakfasts that fill me up well enough for the morning, and once again, these are recipes that can be adapted to your tastes, and so we never get tired of them. I hope they will suit you!

HISTORY. The “granula” appeared at the end of the 19th century in the United States and seems to have been a cereal bar made from milk and oatmeal. Fruits are added to recipes at the start of the 20th century, and sugar in the 1960s.

Granola differs from muesli simply because the cereals are cooked.

INGREDIENTS – Granola (for 1 week of granola at breakfast for 1 person)

  • 100gr of rolled oats
  • 100gr of spelled flakes
  • 100gr of hazelnuts
  • 100gr of almonds
  • 20gr of olive oil
  • 50gr of honey

IDEA. This list of ingredients is indicative, for me it varies every week, if you do not like spelled flakes, put only oats, if you are fond of almonds, only put almonds, or put some more. You can vary on:

  • cereals: oats, barley, spelled, wheat, puffed rice, puffed quinoa…
  • nuts: hazelnuts, almonds, walnuts, pecans, cashews…
  • replace some of the nuts with seeds: squash, sesame, flax, sunflower, poppy, etc.
  • change the “sugar”: honey, maple syrup, agave syrup, rice syrup …

Each member of the family can make their own granola and adapt it to their tastes!

RECIPE – Granola

  • Cut the hazelnuts and almonds roughly in half (do as you can and above all watch your fingers)
  • Mix all the ingredients, spread on a baking sheet and bake for 20 minutes at 170 ° C.
  • If you can, but it is not essential, you can stir after 10 minutes, this will standardize the cooking.
IDEA. After cooking, you can still add pieces of chocolate, dried fruit (apricots, figs, etc.). And if you’re fond of coconut, I recommend adding it halfway through cooking, so that it cooks a little.
TASTING
Simply with fresh fruit, or served on yogurt, milk, porridge, smoothie …
IDEA. I also make a salted version of this granola (I still leave 20g of sugar, but according to your tastes you can adapt), and I add spices, salt. I add it on soups or salads, it brings a little change and it can break a monotony.
CONSERVATION

I keep it in a jar, and it never lasted more than a month … If you want to keep it longer, apart from the oil which may go rancid and which I would therefore advise to remove from the recipe, the date will be the closest of all the dates of the elements used.

HISTORY. Porridge is one of the “mash”, consumed well before bread, which appeared 4000 years ago.
NUTRITION. It’s the most efficient way to digest grains and legumes. And porridge has a satiating effect because the viscous texture reduces appetite.
In the same vein, there are porridges all over the world: oatmeal, congee, polenta, rice pudding…
INGREDIENTS & RECIPE – Porridge made the day before (for 1 person)
  • 40gr of flakes
  • 60gr of water (or another liquid: milk, vegetable or not …)
Pour the water over the flakes. Leave to soak overnight and it’s ready.
You can reheat it a little in the pan if you prefer it hot.

INGREDIENTS & RECIPE – Porridge “minute” made (for 1 person)

  • 40gr of flakes
  • 110gr of water (or another liquid: milk, vegetable or not …)
Put the flakes into a pan. Also pour in the water. Heat, stirring gently, until a “bubble” burst. Serve right away.
IDEA. You can use oat or spelled flakes, buckwheat, barley, wheat, millet … It is best if the flakes are flattened with their husk and the germs are preserved (complete). ). I also find it more practical – but it’s a matter of taste, do as you prefer – that the flakes are a little crushed (possibly if they are complete, mix them quickly).
Serve it with fresh fruit and maybe a little granola to add a crunchy texture?
Enjoy your meal!

Photo credit Nicolas Girodon-Déniel

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