For those of you missing the recipe updates, here’s this week’s Guardian recipe…
I first made this for myself as I love peanut butter in the mornings, but not having a toaster, popping bread under the grill inevitably goes wrong when you have a three year old to get washed and socked and shoed in the mornings – so I cobbled this together and bunged it in a big jar… Perfect with hot milk, or cold, or even pop it in the microwave for a minute for a warm, soft, stodgy, comforting start to your day…
There are endless variations to this too, just add butter in place of the peanut butter to hold your oats together (oo-er) and the possibilities are endless. I recommend adding dark chocolate, butter and honey, with toasted or ground almonds if the purse stretches… White chocolate and honey is good for the sweet-of-tooth, and milk chocolate and marmalade is similar to a famous round chocolate orange in a bright blue box… So, dieticians would probably tell you not to have this for breakfast every day, but I’m a grown up, and peanut butter, honey and oats is probably a sight healthier than tiny breakfast bars or sugary cereal. If you feel like erring on the side of virtuous, chop a banana into it. There. :)
Makes 8 portions:
4 tbsp peanut butter
4 tbsp golden syrup
300g rolled porridge oats
First, preheat the oven to 180C.
Melt the butter, peanut butter and golden syrup together – either in a medium saucepan on a low heat for a minute or two, or in the microwave on full power for 30 seconds – and stir to combine.
Add the oats and mix well to coat then in the butter-peanut-syrup mixture.
Lightly grease a baking tray and tip the granola onto it, gently flattening down with the back of a spoon to spread approximately 1cm thick. Bake in the centre of the oven for 15 minutes.
Remove and allow to cool, before transferring to an airtight container to store. It will keep for around 2 months.
First published in the Guardian, 8th Jan 2014, and G2 magazine, 9th Jan 2014: For the original article, click here.