A healthy cereal that is quick and simple – made from a delicious blend of oats, cinnamon, raisins and honey. Pair with almond milk and fresh fruit for a delicious breakfast.
This week I took a true American breakfast, stripped it of its sugars and added a whole bunch of oats (get the pun?). American breakfast has expanded to include omelets, pancakes, donuts and smoothies yet the thing I go back to time and time again is cereal. Mainly because of its simplicity and ease. In early America, cereal was born out of the need to replace the high meat consumption at breakfast. It started out as unappealing dense nuggets and has since evolved into highly processed sugar cubes. Neither seem very appealing. Today we are drawing from the original idea of cereal and making it healthy and delicious.
Reimagine cereal by taking oats, raisins, cinnamon, and dowse it in a sweet honey and coconut glaze. As the cinnamon bakes into the oats it creates a sweet warmth that is complemented by the tender raisins. Each bite has a subtle sweetness that is mellowed by the hearty oats. Pair this cereal with homemade almond milk and fresh fruit for a quick and filling breakfast. This recipe is also interchangeable as granola and is just as delicious when taken to work in a baggy as a snack. The beauty of this lies in the balance – echoing the simplicity of the past while using delicious, modern ingredients - probably the real aim of the early Americans all along.
Prep Time: 10 minutes | Cook Time: 17 minutes
Ingredients for the Cinnamon Raisin Granola:
- 2 and 1/2 cups of rolled oats (same as old fashion oats)
- 1 cup almonds
- 1/2 cup dried apricots (or any dried fruit)
- 1 cup sultana raisins (or any raisin)
- 1/2 cup macadamia nuts
- 3 tablespoons honey
- 3 tablespoons of coconut oil
- 4 teaspoons cinnamon
- 1/3 cup flax seeds
- 2 tablespoons almond milk or water
- sprinkle of sea salt
Start by preheating the oven to 350F. In a large bowl mix the oats, almond milk/water, dried apricots, flax seeds, chopped nuts and raisins. Now in a small saucepan simply heat the coconut oil and honey on low until dissolved. Pour this sauce onto the oat mixture and mix until coated.
Line a baking pan with parchment paper and evenly pour the sweet granola on top. Firmly press with your fingers to keep the batch compact – sprinkle with sea salt. Bake for 17-20 minutes while turning the granola every at 10 minutes. Be careful to make sure the edges are crisp but not burnt. Then remove from the oven and let cool for 10 minutes. Store in an airtight contain (like a mason jar) for a few weeks in your cupboard. Enjoy!
Hope you enjoy this simple breakfast. Its made in bulk so you won't be without a great breakfast even when you're pressed for time. Tag 8thandlake on instagram so I can see your beautiful creations!
~ If anyones wondering some pictures were taken from a trip to Copenhagen and Stockholm last summer ~