Granola is probably my desert island item; I’ve always loved putting it on yogurt and fruit bowls, on top of smoothies, or simply eating it on the rocks out of the jar. When we went away this summer we were staying in self catering accommodation, so four bags of granola made their way across the pond with me in my suitcase. I also love giving it away as presents too, it makes the nicest gift, especially if you have a Kilner style jar to pop it in.Continue reading
Category Archives: Breakfast
Two ingredient granola butter
Now I’m sure I’ve told you over and over again how much I adore granola, but I’m a little bit fickle when it comes to the bottom of the jar. You see I love the chunky clusters, but when it’s basically just granola dust leftover I’m not quite as interested. I don’t like throwing food away though so I figured I should turn it into something else.Continue reading
Banana bread granola
I’m not sure if there’s anyone who loves granola more than I do. I love the crunch, I love the texture, I love the flavours and I love that each bite is different; you might even luck out and get a huge clustery bit if you’re lucky.
Most granolas use honey to get everything to stick together, but because I don’t use honey I need to find other ingredients that can bind in the same way. Nut butters work really well, as do bananas. This granola is so very special as it’s got all the gorgeous sweet banana bread flavours in it too. I mean what could be better right?
This one can also be nut free, just pop some seeds or dried fruit in instead of pecans. If you do use dried fruit though it’s best to add it in at the end as it can burn easily in the oven.
This recipe has been so popular and I know people who make it week in week out, so I really hope you love it too!
Makes one large jar full
- 1/4 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 tbsp ground cinnamon
- 1 large ripe banana
- 3 cups jumbo oats
- 1 cup pecans
Preheat your oven to 175C. Add the coconut oil, maple syrup and cinnamon to a bowl and stir, then add in the banana, mash it well with a fork and stir again. Next add in the oats and pecans, and stir once more until mixed well.
Place the mixture on a lined baking tray and spread it out evenly, then bake for 15 minutes in the oven. Leave to cool then enjoy! Store it in an airtight container or jar for upto two weeks.
Love, Mrs H xx
Chocolate chip pancakes
Shrove Tuesday. I bloody love it. This year will be the 9th year that I host my annual pancake party for my friends and I just can’t wait! For starters I’m a whole lot better at flipping them these days given that baby H demands them most mornings, but also it’s just such a nice tradition to have, hopefully I can carry it on for many more years! Continue reading
Choco banana crumble sandwiches
Sandwiches for me are a bit of a thing of the past – I don’t really eat bread, I try to stay away from butter and I’m kinda fussy about fillings. BUT there’s a new type of sandwich in town – the crumble sandwich.
Now how did this creation come into existence I hear you ask? Well. I love a good crumble topping (it’s the best bit right?) and last time I was baking one I thought to myself ‘why can’t the crumble topping be on the bottom too’? I couldn’t think of any reason why not, so I got thinking and this is the result! Continue reading
Coffee banoffee ice cream shake
I used to drink coffee like it was going out of fashion (which if you ask matcha, it has) back in the days when I was working in finance and Mrs H’s was just a twinkle in my eye. I gave it up before my wedding in December 2014, and although I’m partial to the odd decaf here and there, it wasn’t until the jetlag resulting from visiting Australia with a 6 month baby in tow that I felt it was necessary to get my caffeine on. Continue reading
Instant mint choc chip mousse
I just love a bit of mint choc chip – it’s sweet but also refreshing with a perfect chocolately crunch – and for that reason it’s always been one of my favourite flavour combinations. It was definitely my ice cream cone flavour of choice when I was younger, and my tastes don’t seem to have changed very much since! But of course nowadays seeing as I don’t eat dairy or refined sugar the traditional ice cream version tends to be off the cards, so I wanted to create something healthy and guilt free that also combines the minty and chocolatey flavours that seem to go so well together. Continue reading
Six ingredient fig rolls
I was making my Christmas granola, and as I sprinkled in the figs at the end I realised that in all my time creating healthy recipes I’ve kind of neglected them as a fruit! So this recipe is effectively my apology to all the figs out there, although for all I know, they probably don’t even give a fig. Right then, obligatory fig pun out of the way let’s forget it ever happened and cut to the chase shall we? Continue reading
I’ve decided to try and make most of my Christmas presents this year, as I feel like I’m so often just buying people more ‘stuff’ that they may not necessarily want or need and I just wanted to do something a bit more personal.
Plus with baby H around leisurely perusing (be it online or in-store) for thoughtful gifts is pretty much a thing of the past, but on the flip side I do have a lot more time on my hands (during nap times at least) to get creative at home. Continue reading
Three ingredient berry smoothie bowl
I swear these days every other photo I see on Instagram is a smoothie bowl. And these aren’t just any smoothie bowls people, these are works of art – seriously some of them are downright gallery worthy. Next year’s Turner prize perhaps? It’d get my vote over an unmade bed any day that’s for sure. Continue reading