We’re all prone to stressful, rushed mornings and in the midst of all the madness, breakfast often gets neglected or perhaps skipped altogether. I find the idea of starting my day on a savoury note rather unsavoury. I simply can’t resist the siren song of sugar in the mornings (strictly natural unrefined sugar). The easiest way to not skip breakfast is to make it ahead of time.
Quick oats or instant oats are old-fashioned oats that go through further processing to decrease cooking time. They’re partially cooked by steaming and then rolled even thinner than old-fashioned oats. They cook within a few minutes and have a mild flavour. The soft, mushy texture has an uncanny baby-puke like mouthfeel that I just can’t get past.
Steel-cut oats are most closely related to the original, unprocessed oat groat. They’re made by chopping oat groats into tiny pieces using large steel blades. They have a coarser, chewier texture and nuttier flavour than rolled or quick oats. But they also take longer to prepare, with average cooking times varying 20–40 minutes.
I bulk buy steel cut oats and make a large batch of this super easy “Clear out the pantry” Granola. Its sweetened with honey, gets the crispness from peanut butter and is completely customisable. With just 10 mins of active involvement and 30 mins of the oven doing its thing, the granola ready to eat and lasts about 3 weeks.
Compare that to 10 mins on average per day for a month and quick oats don’t seem so quick anymore, do they? Healthy eating doesn’t have to be expensive or time consuming. Better food choices are always out there. We just need to look for them.
What you will need?
- Rolled oats – 1 1/2 cups
- Steel-cut oats – 1 1/2 cups
- Flax seeds – 1/4 cup
- Pumpkin seeds – 1/4 cup
- Chia seeds – 1/4 cup
- Sunflower seeds – 1/4 cup
- Almonds, chopped – 1 cup
- Peanut butter – 1/2 cup
- Honey – 1/2 cup
- Cranberries or any other dried fruit – as desired
- Add oats, chopped almonds, nuts and seeds to a large bowl. Set aside
- Mix honey and peanut butter to make a smooth, runny paste. (Add a little water if needed)
- Add the honey-peanut butter mix to the bowl of oats and nuts. Stir well to combine.
- Transfer mix to a lined baking tray and bake in a preheated oven at 180 degree celsius for 30-45 mins (or till the top is slightly browned). Be sure to take the tray out and turn it every 15 mins.
- Let cool and break into chunks. Mix with your choice of dried fruit.
- To serve, add in some fresh fruit, yogurt, smoothie or good ol’ milk and breakfast is ready in a jiffy.
Stores well in an airtight jar for up to 3 weeks.
For customisation –
You can use rolled oats or steel cut oats or both.
And add whatever nuts and seeds you currently have in your pantry.
Honey can be substituted with maple syrup or liquid jaggery.
Ensure a nut-seed to oat ratio of 2:4
Ensure a wet to dry ingredient ratio of 1:5
Some of my other favourite homemade granola flavours are dark chocolate and espresso, rose, lavender, cinnamon and chocolate-coconut.
If you make this recipe, you know the drill: Let me know!
Take a picture and tag it #theslowkitchen on Instagram so I can see!