RECIPE | GLUTEN-FREE BANOFFEE GRANOLA MUFFINS

Last week I was sent some gluten-free products from Nature's Path and rather than doing a boring old review post I thought I would use their products in a new recipe!

Photos: Nature's Path

I crafted a gluten-free recipe to pay homage to their delicious Nice and Nobbly Pumpkin, Almond and Raisin Granola (my favourite out of the products received). Deliciously tasty on its own as a snack or drenched in milk it does not taste like some of the other gluten-free cereal options out there which leave you hating on the thought of breakfast.

I bring you... gluten free Banoffee Granola Muffins!

Lovely moist muffins with surprising textures of crunchy granola and gooey melted fudge (even better when still runny and molten out the oven!). A sweet treat without being too heavy or as naughty as a banoffee pie... and they are gluten-free too. Win win.

Ingredients (makes 12 muffins):

4 overly ripe bananas

4tbsp Rapeseed Oil

2 Eggs

1tsp Vanilla Essence

250g Gluten Free Self-Raising Flour

100g Soft Brown Sugar

1 1/2tsp Gluten Free Baking Powder

100g Fudge

150g Granola

Instructions:

1. Preheat your oven to 180 degrees.

2. In a mixing bowl, mash the bananas and then add the rapeseed oil, eggs and vanilla essence and combine until mixed.

3. Add the sugar to this mixture and follow with the flour, sugar and baking powder.

4. Chop the fudge into small chunks and add 3/4s of this to the mixture along with 3/4s of the granola.

5. Spoon the mixture into 12 muffin cases and scatter the remaining fudge and granola on top of the muffins.

6. Place in the oven and bake for 20 minutes.

RECIPE | HEALTHY GRANOLA

Shop bought granola is YUMMY but it's also quite expensive and not all that great for you (if you're like me and get through a box in four days!).

I decided to have a go at making my own "healthy" granola to see if it was possible. After looking at various recipes and ideas for inspiration I came up with my own recipe.

You can use this is a "plain" base and add different grains, nuts, seeds, dried fruit, etc as you wish (just be sure to add the fruit after it has baked or it will burn).

HEALTHY GRANOLA

Ingredients:

300g Rolled Oats

100g Porridge Oats

50g Puffed Wheat Cereal (you can use Rice Krispies or any other puffed cereal).

20g Wheatbran

3tbsp Apple Juice

2tbsp Maple Syrup

1tsp Vanilla Essence

Sprinkle of Cinnamon

Instructions:

1.  Preheat your oven to 120ºC.

2.  Mix the rolled oats, porridge oats, puffed wheat, wheatbran and cinnnamon together in a bowl.

3.  In a saucepan, heat the apple juice, maple syrup and vanilla essence on a low heat until it starts to form a syrupy mixture.

4.  Mix the dry ingredients into the syrup and coat well - transfer onto a baking tray and make sure that there  is an even thin layer of the mixture over the tray.

5.  Place the tray in the centre shelf of the oven for 30 minutes, being sure to check and shake the tray every 10 minutes to avoid burning.

6.  Remove from the oven and at this point add your extras and stir.

Leave to cool and MUNCH!

RECIPE | BANOFFEE PIE OATS

It's definitely porridge weather this week.

I have been having my trusty bowl every morning and I thought I'd share with you a lovely variation to liven things up on these chilly mornings!

Dessert for breakfast. OH YEAH.

BANOFFEE PIE OATS

Ingredients:

40g of Porridge Oats

200-300ml of water or milk depending on desired consistency (TIP: Almond milk is lovely)

1 Banana

Greek Yogurt

Dulche de Leche/Toffee Sauce (I use an Alpro caramel soya dessert)

Grated  Dark Chocolate (optional)

Instructions:

1.  Place the oats in a microwaveable bowl and cover with the water/milk. Leave to soak for 10 minutes.

2.  Mash half of the banana and stir it into the oats. Place the bowl in the microwave and cook for 2-3 minutes.

3.  Top with fresh slices of the leftover banana, greek yogurt and drizzle with the toffee sauce – for an extra bit of morning decadence add grated dark chocolate!

RECIPE | CARROT CAKE OATMEAL

No, this is not a bowl of vomit.

It's a bowl of...

CARROT CAKE OATMEAL !

Ingredients:

30-50g of Medium Oatmeal/Scottish Porridge Oats

1 grated Carrot

2 teaspoons of Dessicated Coconut

A generous sprinkling of Cinnamon, Allspice and Nutmeg

3 drops of Vanilla Essence

200ml of Milk or Water (or more depending on your preferred consistency)

Sugar to taste

Instructions:

1.  Place all dry ingredients in a bowl and mix well.

Add the carrot, vanilla essence and the milk/water and leave for 10 minutes.

2.  Most of the liquid will have been absorbed by the oats. Stir the mixture well. You can then choose to cook it as it is or add more liquid.

3.  Place the bowl in the microwave on a high heat for 2-3 minutes...or if you've got time, pour the mixture into a pan and place on a stove on high heat for 5-8 minutes, stirring regularly. Add sugar to taste.

I have been drooling in my sleep and looking forward to waking up to a bowl of oatmeal every morning.

This Northern chill calls for the breakfast that sticks to your ribs.

I love experimenting with different variations and I have stumbled across quite a lot of "pudding inspired" oatmeal ideas from various blogs over the past few weeks.

And here are my current TOP 5 FAVOURITE OATMEAL inspirations which I will be trying out:

#1

Bruleed Baked Oatmeal from Turntable Kitchen.

#2

Chocolate Latte Oatmeal from Kath Eats Real Food.

(This woman is insane...she even has a 'Tribute to Oatmeal' page HERE).

#3

Peanut Butter Banana Oatmeal from Oh She Glows.

#4

Pumpkin Pie Oatmeal from Chocolate Covered Katie.

#5

Apple Pie Oatmeal from The Oatmeal Artist.