Who says granola has to be served in a bowl with spoon in hand? This whimsical make-ahead riff on a breakfast classic removes the woulda-coulda-shoulda about starting the day on a solid nutritional note. And it provides a nourishing mixture of quality carbs, protein, and healthy fats.
Let the little ones have fun mixing together all of the ingredients in a bowl and then pouring the nutritional goodness into a cake pan.
The size of granola pie slices can be adjusted based on appetites and reheated in the microwave or oven.
Preheat oven to 325 F (160 C). Line bottom of 8 or 9 in (20 or 23 cm) round cake pan with parchment paper, and grease sides.
In large bowl, stir together oats, wheat germ, pecans, raisins, hemp hearts, baking powder, cinnamon, and salt. In separate bowl, lightly beat eggs and stir in grated apple and coconut oil. Add wet ingredients to dry mixture and mix until everything is moist.
Place mixture in prepared pan and firmly pack down into an even layer. Bake for 30 minutes, or until edges are golden and centre is set. Remove and cool thoroughly before topping with yogurt.
Stir together yogurt, maple syrup, and vanilla. Serve slices of granola pie topped with maple yogurt mixture and blueberries.
This recipe is part of the Yum Yum, Gimme Some! collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.