This is a recipe I put together for Lisa’s breakfast: She wanted some kind of cereal that would satisfy her hunger until lunchtime, but that was also healthy. Challenge accepted. I melted peanut butter and coconut oil in a pan, then stirred in a mix of nuts, seeds and grain and baked the whole lot in the oven.
Serves 8 — enough for a week of breakfasts!
- 150g peanut butter
- 50g coconut oil
- 250g rolled oats, or mixture of rolled oats and rye flakes and other grain
- 150g nuts, chopped
- 50g seeds, e.g. sunflower, sesame, pumpkin
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 50g sultanas
- Pinch of salt
Heat the oven to XXX and line a large baking tray with greaseproof paper or tinfoil. Melt the peanut butter and coconut oil over a low heat, stirring occasionally to help it melt. Meanwhile, stir together the oats, nuts, seeds and cinnamon in a large bowl.
When the peanut butter and oil mixture has melted, stir in the vanilla and salt and pour the mixture into the bowl of dry ingredients. Stir the mixture well to ensure that there are no dry pockets, then tip it all onto the baking tray and into the oven.
Remove the tray after 30 minutes and leave it to cool, then add the sultanas and pour into a jar or tupperware. Enjoy it in a bowl with some hazelnut milk and a dollop of peanut butter.