I am blessed to be a stay-at-home mum. Although my “job” requires me to get up early pretty much every morning and sometimes stay up late, I love the privilege of not missing any moments with the kids. We have friends who are staying with us at the moment, and they both work full time. It has reminded me of our past life – pre-kids- when we lived to a completely different schedule. These two are fascinating to watch … they are super disciplined when it comes to structuring their time, and they always prioritise time for preparing nutritious food to take to work each day. I am impressed! I can’t say I was quite so disciplined in my days of working a corporate job … rather I looked forward to lunching out and often dining out late at night … sigh … that was many moons ago.
So my guests have inspired me to put this little number together … it’s a fantastic way to do breakfast (or morning tea, or afternoon tea) on the run and make sure you’re getting good quality nutrition. My next test is to create a nut-free version, pack it in a stainless steel tub from Daiso, and send it off to school to see if that tub comes home empty. As a side note, Daiso is dangerously good for stocking your kitchen with neat little utensils and containers (among many other things!!).
Let me start with the granola … this really is so simple and you can add whatever your favourite nuts, seeds and dry fruit are. But stick to these basic quantities as a guide. For a nut-free version, omit the nuts and add more seeds and dry fruit.
5 cups oats
1 cup nuts (I used almonds, pecans and cashews)
1/2 – 1 cup shredded coconut (check supermarket brands to ensure they don’t contain preservative 220)
1/2 cup dried fruit (I used dried figs, dried apples and currants)
2 tbsp chia seeds
1/2 cup coconut oil
1/2 cup honey
1/4 cup water
pinch sea salt
1 tbsp vanilla bean paste
Pre-heat the oven to 140 degrees fan forced.
Chop nuts and dried fruit in a Thermomix or food processor. Combine all dry ingredients in a large bowl and mix together. Pour onto a shallow, lined baking dish (you may need 2) and spread evenly.
In a small saucepan, melt the coconut oil, honey, vanilla bean paste and water until dissolved. Swirl it quickly to combine all ingredients and gently pour over the granola mix on the baking trays. Using your fingers, massage the oil mixture into the granola as evenly as possible. Smooth again with a spatula to ensure it cooks evenly.
Bake at 140 degrees for 30-45 mins depending on how crunchy you like it.
For a nut-free version, omit the nuts for other dried fruit and seeds like pepitas, sesame seeds, flax seeds, goji berries, dried cranberries, sultanas or quinoa.
And now for the chia pudding … one of my favourite out and about snacks if I’m stuck without something I brought from home, is a Chia Pod. They’re nutritious and tasty and satisfying … and expensive! They cost between $3.69-$4.99 each. This little recipe creates the equivalent for only $1.50 per serve!! Worth the extra planning to have this in the fridge as a basic.
400gms organic coconut milk
50gms chia seeds
2-3 tsp vanilla bean paste
Combine all the ingredients in a jar, shake to combine and leave to set in the fridge overnight. You can also add berries or passionfruit but just know it will be a little runnier – the acid from the fruit doesn’t help it set as well.
To Create Your Breaky Jar:
Layer your granola, fresh berries and chia pudding in the sterilised jar and top with more fresh berries before fixing the lid. Can be prepared up to 12 hours in advance. Stir or shake before enjoying!
With grace and gusto, kpx