This is without a doubt my new favourite breakfast food. This granola with fresh fruit (or warmed up frozen) and some almond milk is the bomb! I have played with the contents a few times and have never failed to be happy with the end result. So basically, what that means is I use whatever I have on hand. I really don’t think you can go wrong. Put in what you like, top it with what you like and have at ‘er. The whole thing takes about 10-15 minutes to put it together and then 40 minutes of bake time. Super. Easy.
With thanks to the guys at Thug Kitchen
Makes a little more than 5 cups
3 cups rolled oats
1/2 cup sunflower seeds*
1/2 cup chopped almonds*
1/4 cup uncooked millet**
1/2 cup maple syrup***
1/3 cup olive oil
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dried cranberries**** (optional)
- Heat your oven to 300 degrees F. Line a rimmed baking sheet with some parchment paper.
- Mix together the oats, seeds, nuts, and millet in a large bowl.
- In a medium glass, stir together the maple syrup, oil, and vanilla. Pour this all over the oat mixture and stir that sh*$ around until everything looks coated. Add the cinnamon and the salt and stir.
- Pour all this evenly over that baking sheet and stick it in the oven for 40 minutes. Stir it every 10 minutes so that it cooks evenly. You’ll know this sh*$ is done when everything looks kinda toasted and the oats feel crispy instead of damp. Stir in the dried fruit now if you are using any. Let all that cook on the baking sheet and then store it in an airtight container for up to 2 weeks.
- Want to mix it up? Try these nut and fruit combos: almonds and chopped, dried apricots or strawberries; walnuts and dried pears or figs; pecans and dried cherries; peanuts and dried apples or bananas. Just use whatever the f%#k sounds good to you.
Thug Kitchen hints:
*Basically, 1 cup of whatever nuts you prefer.
**No millet? F%#k it, just add more oats.
***Legit syrup can get kinda f%#king expensive. But so can granola. Save up for the good sh*%.
****Or use any dried fruit you like.
Play with this to see what suits your fancy.
I use a large mouthed mason jar to store my granola. I can see it, it is tightly sealed and it is easy to scoop or pour.
Pumpkin spice every thing season is here! Try these out for breakfast. Double the recipe and freeze what you don’t eat for a quick and easy breakfast. Take them out the night before or thaw them in the microwave. Serve with syrup, fruit or whipped cream; whatever strikes your fancy.
With thanks to The China Study Cookbook, Leanne Campbell
Makes 1 dozen pancakes Prep Time: 20 minutes
2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Tbsp pumpkin pie spice
2 egg replacers (2 Tbsp ground flaxseed meal with 6 Tbsp water*)
2 cups non-dairy milk
1/2 cup pumpkin (canned or pureed)
5 Tbsp maple syrup
1/2 tsp vanilla extract
- Preheat a nonstick skillet or griddle over medium-high heat.
- Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a large mixing bowl. Set aside.
- In a separate medium bowl, mix egg replacers, non=dairy milk, maple syrup, and vanilla extract.
- Combine the wet and dry ingredients and stir just enough to remove any lumps. The batter should be pourable; if it seems to thick, add more milk.
- Use a 1/4 cup or 1/3 cup measuring cup to measure and pour small amounts of batter onto the heated surface. Cook until the top bubbles, about 2-3 minutes. Turn with a spatula and cook the second side until golden brown. Serve immediately.
*ground flaxseed meal can be found at the bulk food store. I like to use flaxseed and water as it is quick and easy.
Super easy, healthy and yummy!
Serves 3 Prep Time: 5 minutes Chill Time: overnight
gluten-free, oil-free, raw/no-bake, sugar-free, soy-free
1 cup (250ml) gluten-free rolled oats1 1/2 cups (375ml) almond milk1/4 cup (60ml) chia seeds
1 large banana, mashed
1/2tsp (2ml) ground cinnamon
Fresh mixed berries, or other fruit
Ultimate nutty granola cluster (see cookbook p.31)
Pure maple syrup or other sweetener (optional)
- In a small bowl, whisk together the oats, almond milk, chia seeds, banana and cinnamon. Cover and refrigerate overnight to thicken.
- In the morning, stir the oat mixture to combine. Serve the oats in a jar or parfait dish, alternating with layers of fresh fruit (such as mixed berries), granola, hemp seeds, and a drizzle of sweetener, if desired.
If your Vegan Overnight Oats have a runny consistency even after they soak, simply stir in an additional 1 tablespoon (15ml) chia seeds and place back in the fridge until it has thickened up. If the oat mixture is too thick, simply add a splash of milk and stir to combine.
To boost the protein, stir in some good-tasting protein powder, if desired.