You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Orange Cranberry Stove Top Granola
I love granola. I think it’s fair to say that it’s one of my favourite things. With a splash of milk, on top of yogurt, or even eaten straight out of the jar (my preferred way!). As much as I enjoy eating it, my absolute favourite thing about it has to be making it. Experimenting with new recipes and flavours, creating something different every time.
With this recipe I’ve not only tried new flavours but have also made the whole thing in a completely new way. Traditionally granola is baked in the oven allowing it to go crispy and crunchy. But after my oven broke down (boo hoo!), I was left without granola for such a long time. That’s how this little experiment came about.
Basic Porridge
I’m just going to say it… I love oats. I’m not kidding when I say that I have porridge basically every single day for breakfast; and not just in the autumn or winter, this is a year-round staple for me. I love how it keeps me feeling full all morning, and how easy it is to customise.
This is my basic go-to recipe. You can eat this as is, sprinkled with a thick layer of crunchy sugar. Or use it as a base for any fruit, toppings or spices you want to use. I like to keep it simple with some dried fruit and cinnamon, or fresh fruit and homemade compote. I love that every single bowl tastes completely different.It goes to prove that all you need is a few good basic recipes to get you started.
To make this recipe a success, I’ve learnt the hard way that the oats HAVE to be good-quality. Make sure you purchase rolled oats – gluten free if required – that aren’t too fine or ‘dusty’. Or so thick that it takes them forever to cook. It may sound silly but it really does make a big difference to not only the texture, but also the taste of the porridge. If, like me, you have no idea where to start on the search for the ‘perfect’ porridge oats, I’ll let you in on my family favourites. 😊 My mum absolutely swears by Flahavan’s Irish Oats, and my favourite GF oats are Waitrose Free From Porridge Oats. But, if you have a favourite brand please let me know, I’d love to check them out!
I used a combination of water and milk for this recipe but if you prefer then you can solely use one or the other, depending on personal preference. You can even do a straight swap for a dairy free alternative if you need to, I’ve made this recipe using coconut milk loads of times and it still turned out creamy, soft and deliciously moreish. This really is a meal for everyone!
I’ll admit, when I’m in a rush I tend to throw everything together and quickly chuck it in the microwave. But, like we all know, the best porridge is always cooked on the hob! Simmering until the oats turn thick and creamy. Then pile high with your favourite toppings. You’ll soon be loving oats as much as me!
Rosie x
| Prep Time | 2 Minute |
| Cook Time | 10 Minutes |
| Passive Time | 6 Minutes |
| Servings |
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Ingredients
- 60 grams Rolled Porridge Oats gluten free, if required
- 175 ml Water
- 250 ml Milk and extra for the topping, dairy free alternative if required (I use coconut milk)
- Sprinkle of White Granulated Sugar optional topping
Ingredients
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Instructions
- Place all the ingredients, besides the sugar, into a saucepan and bring the mixture to the boil.
- After it's come to the boil, gently simmer the oats for roughly 7 minutes or until the oats are creamy and cooked. If you're adapting this recipe, this is also the point where you my add any additions.
- Once cooked, place the porridge into your bowl, top with a light layer of milk / dairy free alternative and a sprinkle of sugar.
- Enjoy your piping hot and deliciously sweet porridge!
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Super Chunky Gluten Free Granola – That Actually Tastes Good
I’m just gonna say it. I’m completely in love with granola. I mean seriously, what’s not to love?? It’s crunchy, full of flavour and packed full of tasty goodness. To me, that’s nothing but a winner. But, I’ve always found it so hard to buy shop bought granola. It seemed that they were always stuffed with nuts which honestly isn’t ideal when you’re allergic to them.
It did seem that there were a few out there which were nut less, but honestly, they were more than likely not very nice. Bland, tasteless or just full of rubbish. It was quite a mission to find something which was tasty, and not packed full of sugar. And I know I’m just being picky… but I just do not like raisins, which they ALL seemed to be full of. Even if there’s only one it ruins the whole thing for me. I know, I know, I’m just awkward, what can I say?
Date Caramel
I’ve recently discovered a love for dates. They’re sticky, sweet and completely delicious! They have a subtle, caramel-like flavour which I find completely irresistible. They’re a fairly new discovery of mine, but I really can’t get enough. I don’t know what took me so long to try them, but I’m seriously in love.
It all started around Christmas. I was looking for festive flavours and new ingredients to use to make some goodies. That’s when I came across dates. I’d only ever used dried dates in baking, like in my yummy bread (fruit tea loaf) recipe. But absolutely loved the flavours that they created.
So, when I got a pack of fresh, plump medjool dates, (which I heard were the best), I couldn’t wait to have a taste. I was shocked at how big and juicy they looked, as I always thought of them as shrivelled, sticky old fruit. But they were so good! They were full of flavour and surprisingly moreish.