Here's how to make a healthy breakfast that will last for a week in 20 minutes. I share a step-by-step recipe for sugar-free granola.
In our family, I am responsible for preparing breakfast. I myself always eat oatmeal for breakfast. For ten years now, and I'm not bored. But the wife loves variety.
I used to make her a smoothie in the morning. We froze a lot of berries in the summer and still can't eat them. But lately, my wife has been eating smoothies without enthusiasm, and I realized that it was time to introduce that very variety.
I decided to cook granola for my wife. And since my wife is now on a healthy lifestyle, I had to make granola without using sugar and additional fats. So let's cook!
Granola is a mixture of nuts, grains, and dried fruits that are fried in sweet syrup and then baked in the oven. Usually served in a plate with milk or yogurt.
Step-by-step recipe for how to make sugar-free granola
- Hazelnut 140 g
- Almonds 80 g
- Sunflower seeds 75 g
- Pumpkin seeds 50 g
- Jerusalem artichoke syrup 30 g
- Sesame 20 g
- Dried berries 130 g (I have a mixture of white and black raisins)
I send all the ingredients, except the berries, to a baking sheet lined with baking paper.
I have a mixture of black and white grapes as dried berries. Cherries, blueberries, and other berries are great.
Fill the mixture of nuts and seeds with Jerusalem artichoke syrup and stir so that the syrup evenly covers all the nuts and seeds. I level it over the entire surface of the baking sheet.
I send it to be baked for 10-15 minutes at a temperature of 180 ° C. If your oven has a convection mode, it is best to turn it on.
When the nuts are brown, remove from the oven and leave to cool completely. Then I break the mixture with a wooden spoon, add the raisin mixture, and the granola is ready. But I decided to go further and make more sauce for the granola.
Blueberry sauce
- Frozen blueberries 300 g
- Jerusalem artichoke syrup 50 g
- Lemon juice 30 g
I had a bag of blueberries in the freezer, and I decided to make a sauce in addition to the granola. To do this, add Jerusalem artichoke syrup and lemon juice to the blueberries. Bring to a boil and cook for 3 minutes.
Then I strain the berries from the juice and put them in a jar. I send the syrup back to the stove and boil it for 5 minutes after boiling. I add the boiled syrup to the berries.
Innings
It's very easy to assemble such a breakfast First I spread a couple of tablespoons of blueberry sauce, then 100-125 grams of Greek yogurt and 2-3 tablespoons of granola on top. It's time to try.
It turned out to be breathtakingly tasty. In the process of eating, all layers, of course, will mix, but before eating it looks very beautiful. Breakfast for my wife turned out to be just right.
Crispy and moderately sweet granola goes well with sour Greek yogurt. And the blueberry sauce adds its own flavor, or rather the blueberry. Best of all, granola can be cooked once and then simply mixed with yogurt or milk before serving.
What to look for:
- after baking, it will seem that the syrup is not dry yet and needs to be dried. But after cooling, the syrup will set;
- add dried berries after baking, since at high temperatures they can burn and spoil the taste of granola;
- store granola in a container without air access. When exposed to air, the syrup will begin to absorb moisture from the surroundings and the crispness will go away;
- Jerusalem artichoke syrup can be substituted with any other liquid sweetener or sugar syrup can be boiled.