If you're anything like us, you've got a big jar of granola, muesli or oats at home from when you went through a granola or porridge phase, probably inspired by that amazing cafe breakfast you had that time.
Although delicious on its own with yoghurt and fruit, sometimes the same breakfast over and over can get boring and uninspiring.
Instead of throwing out your nearly-stale breakfast goods, here are a few delicious recipes to take the cereal out of the bowl.
Whether you've got plain rolled oats, fruit and nut muesli, or cinnamon and apple granola, these recipes from Homemade Granola by Elise Barber are all about using what you've got at home and re-purposing them to make even more delicious foods, like chocolate muffins and banana trifle.
1. Chocolate coconut granola muffins
These chocolate coconut granola muffins are the perfect way to use up leftover granola or oats that need some love. Sprinkled on top of the muffins, it adds a crunch factor to contrast the rich, fluffy chocolate muffin base.
"Not too sweet, these granola-studded muffins make a great breakfast or midday snack," Barber said.
Makes 12 muffins.
- 185g plain flour or spelt flour
- 150g brown or coconut sugar
- 60g cocoa powder
- 30g shredded coconut
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 egg
- 250ml milk
- 125g plain Green yoghurt or coconut yoghurt
- 50g coconut oil, melted, or oil
- 75g frozen cherries, any excess liquid drained (optional)
- 90g chocolate chips (optional)
- 50g granola of your choice
1. Preheat the oven to 190°C (375°F). Lightly grease a 12 cup muffin pan.
2. Combine the flour, sugar, salt, baking powder, cocoa powder and shredded coconut in a bowl.
3. Combine the oil, egg, milk and yogurt in a separate bowl.
4. Slowly pour the wet ingredients into the dry and stir the ingredients together until barely combined -- do not over-mix or your muffins will be tough.
5. Gently fold in the cherries and chocolate chips, if using.
6. Evenly distribute the batter between the muffin cups. Crush the granola, then sprinkle over the top of each muffin. Gently press the granola into the batter.
7. Bake for 18-25 minutes, or until a toothpick inserted into the centre comes out clean.
Note: Store in an airtight container at room temperature for up to one week.
2. Banana trifle
"A lovely layered dessert packed with fruit and crunchy granola, and completely customisable," Barber said.
This simple banana trifle is perfect for when you've got both granola or oats and ripe bananas lying around. The failproof pudding is packed with banana flavour, while the granola adds crunch and texture. And don't forget the whipped cream for good measure.
- 370g skim milk
- 2 tablespoons cornflour
- Pinch salt
- 1 tablespoon sugar
- 2 ripe bananas, mashed
- 1 egg yolk
- ½ teaspoon natural vanilla essence or extract
- 1 banana, thinly sliced
- 100g granola of your choice
- 90g whipped cream (optional)
1. Combine the milk, cornstarch, salt and sugar in a saucepan over medium–low heat and whisk together until there are no lumps.
2. Whisk in the egg yolk, then heat until bubbling and thickened enough to coat the back of a spoon. Remove from the heat and stir in the mashed banana and vanilla. Leave to cool to close to room temperature, stirring occasionally.
3. Layer the ingredients in a glass or jar. Start with the granola, then add the pudding mixture, banana slices and whipped cream (if using). Repeat.
4. Serve immediately or refrigerate until ready to serve. Best eaten on the day it is made.
3. Blueberry granola muffins
Have a packet of frozen blueberries in your freezer which hasn't been touched in a few months? Put them to good use and add them to this scrummy muffin mix studded with granola.
"My mother's famous (at least according to my father) blueberry muffin recipe, with my little granola twist," Barber said.
Makes 3½-4 cups.
- 125g plain flour
- 60g wholemeal flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 140g brown sugar
- 4 tablespoons oil
- 2½ tablespoons applesauce
- 1 egg
- 5 tablespoons milk
- 100g fresh or frozen blueberries
- 1 teaspoon fresh lemon zest or lemon juice (optional)
- 1 cup granola of your choice
- Granulated raw sugar, for topping (optional)
1. Preheat the oven to 180°C (350°F). Grease or line a 12 hole muffin tin.
2. Combine the flour, salt, baking powder and sugar in a bowl.
3. Combine the oil, applesauce, egg, milk and lemon zest or juice in a small bowl.
4. Pour the wet ingredients into the dry and stir the ingredients together until barely combined -- do not overmix or your muffins will be tough. Gently fold in the blueberries and the granola.
5. Evenly distribute the batter between the muffin holes. If desired, top with a sprinkling of raw sugar.
6. Bake for 18–25 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 5–10 minutes, then remove and leave to cool completely on a wire rack.
Note: Store in an airtight container at room temperature for 3-4 days. You can also freeze the muffins for up to three months.
4. Zucchini bread granola
Got sad zucchinis sitting at the bottom of your crisper? This zucchini bread-inspired granola filled with honey, cinnamon, walnuts and chocolate chips is calling their name.
"Packed with nutrition, this granola is a tasty way to integrate vegetables into your breakfast," Barber said.
- 1 packet of basic dry granola mix of your choice
- 2 tablespoons melted butter
- 75g finely grated or puréed zucchini, lightly squeezed to remove some of the moisture
- 2 tablespoons cocoa powder
- 2 tablespoons brown sugar
- 2 tablespoons honey or maple syrup
- ½ teaspoon natural vanilla essence or extract
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 45g chocolate chips
- 45g chopped walnuts or pecans
1. Preheat the oven to 170°C (325°F). Line a baking tray with baking paper.
2. Add the dry granola mix to a bowl and set aside.
3. Combine the melted butter, zucchini, cocoa powder, sugar, liquid sweetener, vanilla, salt and cinnamon.
4. Pour the wet mixture over the dry mixture. Use a spatula or wooden spoon to fold together until evenly coated throughout.
5. Pour the mixture evenly onto the prepared baking tray, taking care that the layer is not too thin around the edges.
6. Bake in the preheated oven for 15–20 minutes, then remove from the oven and add the chopped nuts. Bake for a further 10–15 minutes, or until the granola is crisp and browned. Check often to prevent burning.
7. Remove the granola from the oven. Leave to cool for at least 10 minutes before removing from the tray.
8. When the granola is almost cool, add the chocolate chips. Allow to cool completely before breaking into chunks and storing in an airtight container.
Note: Store in an airtight container at room temperature for up to three weeks. You can also freeze the mixture for up to three weeks.
Homemade Granola by Elise Barber, New Holland Publishers RRP $29.99 available from all good bookstores or online.