MOCHA GRANOLA

Over the last 8 months on our journey with Spoon Cereals, we have learnt many things about our customers and their breakfast eating habits. With the limited time we have in the mornings, everyone seems to have a set breakfast routine throughout the working week.

My routine these days is a healthy one, starting off with a green smoothie and a bowl of Spoon granola + muesli mix. I then treat myself to a top quality coffee to start the day alert and ready.

This Mocha granola recipe combines my love of coffee and top quality breakfast cereal and is the perfect twist on a classic chocolate granola. It uses espresso powder to create a lovely strong taste as well as a whole bunch of other natural ingredients that we use in our current recipes, including rapeseed oil for a crisp texture and no added refined sugar, just our favourite maple syrup. 

Recipe:

Dry ingredients:

90g  rolled jumbo oats

135g blanched almonds (roughly chopped)

20g cocoa

1 ½ tbsp. espresso powder

55g coconut flakes

Wet ingredients:

140g maple syrup

1 tsp. vanilla extract

30g rapeseed oil 

Mix all the dry ingredients together, followed by the wet ingredients in a separate bowl with a whisk until it forms a dark brown colour.

Pour the wet mixture into the bowl of dry ingredients and mix until all the dry ingredients are evenly covered.

Spread this onto a baking tray and bake in the oven for 30 mins, turning half way.

Leave to cool after 30 minutes.

Enjoy with some fresh natural yoghurt or simply as a trail mix. 

Annie x 

NO SMALL TALK BEFORE BREAKFAST : ORANGE, ROSEWATER + PISTACHIO PORRIDGE

Inspiration for this porridge recipe came from the fact that Masterchef is back on our TV screens. Seeing Greg’s eyes light up at any sight of something buttery and biscuity always makes me smile.

It was the rosewater, pistachio + honey polenta cake, made by a contestant in the first episode that got both Greg and myself excited. So I decided to have a try at incorporating it into a refreshing idea for porridge. 

The result? A lovely Autumn – Spring transition recipe. It’s floral flavours lift the porridge to make it feel light and luxurious. I’m not sure how Greg feels about breakfast time but I’m pretty sure the word ‘health’ doesn’t resonate with him very often! Think I’ll try and make the cake next time.

Nutrition : By topping up your diet with lots of pistachio nuts, the oil present will work to prevent the cold winter months from drying out your skin, so you’re ready for the Spring!

Annie x 

NO SMALL TALK BEFORE BREAKFAST : MUESLI - GRANOLA FUSION

 
You could compare this cereal technique to that of a "cronut" - a recent foodie fad to hit America that combines a croissant with a doughnut to form one pastry. However this is whole lot healthier and in my opinion tastier.

It combines muesli with all its wholesome health benefits with the sweet tasting, oven baked luxury of granola to form one delicious bowl of oaty goodness.

In this particular bowl I used three parts of our classic fruit and nut muesli with one part of our Apple granola and enjoyed it with a fresh dollop of yogurt, fresh blueberries and a splash of cold milk.

Both of which are soon to be available on our online shop, if you fancy having a go yourself.


Nutrition:  Oats are a considered a food remedy because they act as mood enhancers.  They allow sugar to absorb into your blood at a slower rate, therefore leaving you feeling less irritable. I rely on a big bowl in the morning and before bed for a better nights sleep. 

NO SMALL TALK BEFORE BREAKFAST : QUINOA + PEAR PORRIDGE

 

This is the first in my series, no small talk before breakfast where I'll be posting up some of my favourite cereal and porridge recipes as well as experimenting with new ideas for a more adventurous bowl of cereal.

I'm kicking off with a warming quinoa porridge with with baked cinnamon pears and agave syrup.

Nutrition:

High in protein: Quinoa is famously high in protein, so good for a post morning run (if you're in to that kind of thing)

Low GI: Agave syrup is the new honey these days. It's a great replacement to sugar because it has a much lower glycemic index than sugar, which means your blood sugar levels won't rocket up too high too quickly.