This skillet granola comes together in a flash and is the perfect breakfast to start your day. But why stop there? Try it as a topping on your salad, sprinkle it over ice cream, or just snack on it out of hand.
Make this granola recipe your own by switching out any of the nuts or seeds for what you have on hand. You can even make it paleo by replacing oats with 1 cup (250 mL) sliced almonds and 1 cup (250 mL) coconut flakes.
Add coconut oil and maple syrup to large frying pan and bring to a boil over medium heat, about 1 minute. Stir in all remaining ingredients and cook, stirring often, until granola is toasted, golden brown, and fragrant, about 4 to 6 minutes. Remove frying pan from heat and allow granola to cool to room temperature in pan. Granola will crisp up as it cools. Once cooled, break up any large clumps and store in airtight container. Granola will keep at room temperature for up to 1 week.
This recipe is part of the Spring's Sweet Amber Elixir collection.
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.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.