After a long summer spent at home, I’m finally back for another year at school… It feels weird to know that I’m halfway through college, but it should be an exciting year! At least that’s the kind of positive thinking I’m trying to do, instead of reminiscing on the gone summer days. I’ve had very little time to rest since I got here, as I’m moving into a new house, setting up my room, walking around in downtown Philly, and of course preparing for school.
Remember my Bircher Muesli recipe from a couple months ago? Well as the weather keeps getting nicer, and my workload bigger, my crazy “overnight oats obsession” is coming back full speed.
Who doesn’t love granola? I’m serious, I don’t think I’ve ever met a single person who didn’t like that sweet blend of baked oats, fruits and nuts. But store-bought granola has two big flaws: first it’s incredibly expensive for what you get, and second it’s full of sugar. And that might be why everyone likes it so much. Even your organic, gluten free, paleo, farmer’s market, what-have-you granola isn’t really healthy. This post provides you with the basic ratios to make your granola, just the way you like it, without tons of sugar! It requires a bit of time to bake, but the prep time is actually close to zero. It’s also incredibly easy and so satisfying sprinkled on top of a homemade yogurt parfait or soaked in almond milk. I usually make really big batches on the weekends because I can’t help myself and have to eat it right out of the oven. Bon appétit!
Total time: 5 minutes (prep) 60 minutes (baking)
Ingredients for the granola:
- 1 1/2 cup old fashioned rolled oats
- 1 1/4 cup roughly chopped nuts/seeds of your choice (I use almonds, pecans, cashews, hazelnuts and pumpkin)
- 1/4 cup maple syrup
- 1/8 cup olive oil (or vegetable)
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup dried fruit of your choice (optional)
- Preheat oven to 250°F.
- In a large bowl, mix the oats, nuts, and seeds of your choice.
- Mix the maple syrup, olive oil, salt and vanilla extract together, and toss with all the dried ingredients until they are well coated.
- Spread on a baking sheet lined with parchment paper and place in the oven. Bake for about 60 minutes, or until golden brown, and stir halfway through.
- Once fully cooked, you can add some dried fruits and let the granola cool down before you store it in an airtight container for up to 2 weeks.
TIP: I make my morning yogurt parfait with raspberries, blackberries, blueberries, and sometimes a banana, and sprinkle it with homemade granola!
I’ve been in a crazy overnight oats phase lately. That’s all I ever want to eat for breakfast, and I start craving it the moment I put the container in the fridge the night before. The possibilities are endless with overnight oats, all you need is a base and you can then top it off with absolutely whatever you like. My most recent type is Dr. Bircher’s classic recipe. It’s been done for ages and never ever gets old to me. It’s a healthy, tasty and filling way to start your day. This also makes a great on-the-go breakfast, as you can just grab your jar out of the fridge and leave if you’re on a run. Bon appétit!
Prep time: 5 minutes (8 hours rest)
- 1/3 cup old fashioned rolled oats
- 1/3 cup plain, non-fat yogurt
- 1/3 cup unsweetened (or vanilla) almond milk
- 1/4 apple
- 1/2 banana
- a handful of nuts
- maple syrup (optional)
- The previous night, mix the oats, the milk and the yogurt together in an airtight container. Place in the fridge and let the oats soak overnight.
- The next morning, grate the apple, sprinkle with lemon juice and incorporate to the base.
- Top with a drizzle of maple syrup (or honey), 1/2 banana (sliced) and sliced nuts or granola.
TIP: If you like your muesli sweeter, you can substitute the plain yogurt for vanilla flavored one, or use a ratio of 1/2 condensed milk 1/2 almond milk instead of plain almond milk. Alternatively, you can use fresh mixed berries instead of the banana, but be sure to keep the apple as it smoothes out the overall texture of the base.