Category Archives: Oats

how to make granola

Video: How To Make Delicious Granola

how to make granola

Homemade granola was one of the first recipes I ever perfected and it’s still one of my favourites, I always have a huge jar of granola in my kitchen so that I can enjoy it anytime! I love eating it for breakfast, it’s amazing with homemade almond milk and berries, sprinkled onto a smoothie bowl for a little crunch or mixed into some coconut yoghurt with chopped banana. It’s also the best afternoon snack, as it’s a little sweet yet still very satisfying and not at all sickly – I could eat handfuls and handfuls of it straight out the jar, it’s just so moorish. There are so many different varieties of granola that you can make but this cinnamon and pecan version is just such a classic, it’s so easy to make and everyone always loves it. The full recipe is on this blog post and the recipe video is below! It’s the most nourishing breakfast, it’s full of goodness with lots of wonderful plant protein, fibre, healthy fats and of course an abundance of vitamins and minerals, so you’ll feel amazing and so energised for hours!

P.S. I hope that you’re enjoying the videos I’ve been adding to the site, I know that they’re something lots of you wanted and I’m excited to make a lot more of them in the future. There will also be lots of videos added to my youtube channel, which won’t be added to the blog – so please subscribe to my channel to stay up to date with all the latest videos!

how to make granola

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Overnight Chia Oats with Coconut Yoghurt

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This is my favourite breakfast at the moment. It’s honestly one of the most delicious things I’ve ever eaten and I can’t stop craving it this week – on Tuesday I ended up eating it for my breakfast, afternoon snack and as part of my dinner and I still woke up on Wednesday wanting more, it’s that good! Each bite is just so unbelievably creamy, which is my favourite thing about it. It’s a wonderfully simple recipe too and just contains four amazing ingredients: oats, chia seeds, coconut yoghurt and almond milk. The oats and chia seeds are soaked overnight in the yoghurt and almond milk, which means that the oats become wonderfully soft and the chia seeds expand to create a wonderful mix of textures. I then add a mixture of things to it in the morning to add extra goodness and flavour. My go-to’s are sliced banana, cacao nibs, goji berries, almond butter and pumpkin seeds but you can add anything you like – slices of mango, fresh berries, granola, honey, grated apple, raisins and nuts all taste amazing with it. The other awesome thing about this is that it only takes two minutes to mix together, it also requires no chopping, cooking time or washing up and it’s so portable so it makes an amazing breakfast if you’re mornings are very rushed. Just take the jar to work with you and enjoy it there! It’ll make you feel amazing too as it’s bursting with great fibre, omega-3′s, healthy fats and plant protein so you’ll be glowing from the inside out!

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Serves 1

- 3 tablespoons of oats

- 4 tablespoons of almond milk

- 2 tablespoons of coconut yoghurt (I use plain or vanilla Coyo)

- 2 teaspoons of chia seeds

Serve with a mixture of the following

- 1/2 a banana

- a tablespoon of almond butter

- a handful of cacao nibs, goji berries or raisins

- nuts or pumpkin seeds

- granola

- grated apple

- fresh berries or mango slices

- a drizzling of raw honey or maple syrup

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Simply place the oats, chia seeds, almond milk and coconut yoghurt into a jar and stir them together. Then place the lid on the jar and store it in the fridge overnight, or for at least four hours.

Once it’s ready to eat add your toppings and enjoy!

This should last about two to three days in the fridge if it’s kept in an air-tight container.

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Buckwheat and Ginger Granola

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I love granola, it’s one of my go to foods – partly because I secretly love eating breakfast three times a day and partly because handfuls of granola make one of the best, easy snacks. I’ve been obsessively making and loving my cinnamon pecan granola for the last three years and I honestly never thought I could stray away from it but I’ve been totally converted by this buckwheat and ginger granola, so much so that I have to admit I think it’s my new favourite. The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there’s just a little more going on in between them. The taste of this is pretty insane too, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. Honestly when you mix up these ingredients in the blender please try them before you pour them onto the granola, because trust me you will absolutely adore what you taste – it’s unreal! So sweet, creamy and flavoursome. There’s definitely a great recipe to come from that mix alone some day. It’s actually so good that I had to make it all over again before I could cook the granola because I somehow manage to ‘taste-test’ about half the mix, it’s that good! Of course there’s so much goodness in here too and it’s nut free, which I know is unusual for a granola recipe but I’m aware that there are lots of people who can’t eat nuts but who need granola – so I hope this works for you! You’ll also be pleased to hear that from now on I’ll always be adding the gram measurement of each ingredient, as well as the cups!

I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!

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Makes one big container

- 2 cups of oats (220g)

- 1 cup of buckwheat (280g)

- 1 cup of sunflower seeds (200g)

- 1 cup of pumpkin seeds (200g)

- 1 and a ½ cups of pitted dates (300g)

- 1 cup of apple puree/sauce (about the size of a 360g jar)

- 6 tablespoons of coconut oil

- 4 tablesppons of raw cacao powder

- a piece of ginger (20g)

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Start by pre-heating the oven to 180C

Then place the oats, buckwheat and seeds into a large mixing bowl and stir well

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

While the dates cook peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.

Grease one large or two medium baking trays with coconut oil before spreading the granola out over them

Place the baking trays in the oven and bake for about forty five minutes. After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every five to ten minutes for the rest of the time it’s in the oven.

Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store. In an airtight container it will stay delicious for about a month or so.

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Ten Minute Mango Pancakes

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I woke up really craving something this week and couldn’t figure out for hours what is was, so I decided that it must be pancakes, mainly because pancakes are amazing and I hadn’t had them in a while. The problem was that I was away from home and so didn’t have all my ingredients with me, which meant that I had to make something really simple. I really didn’t think they were really going to work as I just threw anything we had into a food processor and whizzed it into a mix, but I was happy at the thought of enjoying a sort of pancake-esq mess so it didn’t matter, but I was so wrong – they were the best pancakes I’d ever made! Sadly I hadn’t written down the recipe as I thought it wouldn’t be worth sharing so I then spent ages yesterday trying to recreate them and finally did, so I hope you love these as much as I do! They’re honestly so simple and require so few ingredients, it’s so awesome – all you need are oats, ripe bananas, nut butter, water and some mango. So much goodness, so much simplicity, so much happiness! The ingredients take about two minutes to whizz together and then you just need to fry them up, serve them and enjoy!

Whilst I’ve been away I’ve been focusing on my book too, which is so much fun. Anyways the book is dedicated to all my amazing readers, as without you I would never be where I am today – so really thank you so much for reading this, it means so much. Anyways I would love to ask you two things, firstly I’m going to include a big questions section so that I can cover all your most frequently asked questions in depth. So I would love you to comment with all your questions under this blog post. And secondly I’d also love to include some quotes from you about the effect that Deliciously Ella food has had on you and your life, so if you’d like to share something with me then I’d absolutely love to hear from you via email to ella@deliciouslyella.com. Have a lovely Easter everyone!

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Ingredients for twenty five small pancakes:

- 2 ripe bananas (270g)

- 4 slices of mango (180g)

- 1 cup of blueberries (150g)

- 1 and a 1/2 cups of oats (240g)

- 3 tablespoons of nut butter (I used cashew butter)

- coconut oil, for greasing the pan

- 2 cups of water

- a pinch of salt

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Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute of so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid. 

While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown. It’s really important that you don’t flip the pancakes too early though – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.

These pancakes are really small so even in a small pan you can get three or four going at the same time.

Then serve and enjoy!

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Bircher Muesli with Almond Milk

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Someone on instagram asked me this week for a bircher muesli recipe, I’m not sure why I hadn’t made one before but I’m now obsessed – I had totally forgotten how delicious it is!  Each bite is so awesomely creamy and it’s the easiest breakfast ever. It takes just five minutes to throw together in the evening and then you can just grab it and go in the morning. It’s full of so much goodness too so you’ll feel amazing. Each bowl is made by simply mixing oats with mashed banana and raspberries, lots of almond milk and blueberries, and then an amazing combination of sunflower seeds, chia seeds, pumpkin seeds, maple syrup and cacao nibs. I love topping my bowl with more berries, seeds and some raisins in the morning but it’s also amazing with things like granola, coconut yoghurt, mango and dates. The only thing I’d say with this recipe is that you really should try and use homemade almond milk as it’s much creamier than anything you buy in a supermarket which is just a bit too watery for this recipe – almond milk is really the easiest thing to make though, and you can find a recipe here.

The other exciting thing is that I’ve just launched an incredible Easter giveaway competition to celebrate reaching 100,000 followers on instagram, full details for the competition are here – I can’t wait to see all your photos!

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Serves 2

- 1 cup of oats

- 1 over ripe banana

- 1 and a 1/2 cups of homemade almond milk

- 2 tablespoons of maple syrup or honey

- 1 tablespoon of chia seeds

- a handful of sunflower seeds

- a handful of pumpkin seeds

- 1/4 of a cup of raspberries

- 1/4 of a cup of blueberries

- a handful of cacao nibs

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 Start by slicing up the banana, then place the slices in a mixing bowl with the almond milk and raspberries and mash them all together with a fork. Then add in the oats, seeds, cacao nibs, chia seeds and sweetener and stir together. Place the bowl in the fridge and allow it to thicken overnight.