Small Batch Stovetop Granola

It’s been a while! Work, summer, travel, little time in between. Though I still had tea and, equally important, breakfast.

When I find something new that I really like, I sometimes have a tendency to only want to eat/wear/do/listen to that and ignore everything else for a while. Like listening to the same awesome song I’ve just discovered 20 times on repeat and then half-heartedly changing to something else because I feel I probably ought to, only to go back to the same song again after 30 seconds.

I’ve been making and eating this granola all summer, only really varying it as far as adding some vanilla or cinnamon (or both) to it once in a while. It’s really quick to make and fairly healthy (and also tasty!), which is all I really want from my weekday breakfast, and I’ve yet to get sick of it.

I quite like the combination of almonds, pistachios and cashews, but presumably this would work with many combinations of nuts, so there’s lots of scope to be adventurous (if anyone discovers any good combinations, please report back!).

Small Batch Stovetop Granola

60g porridge oats
12g flaked almonds
20g cashews
16g pistachios
32g honey
Optional: Vanilla bean paste, Cinnamon

1. Roughly chop the cashews and pistachios. Mix with the oats and flaked almonds and roast in a big pan over medium heat, stirring occasionally, until golden brown.

2. Mix vanilla or cinnamon into the honey or leave plain. When everything is lovely and golden, drizzle the honey over the oats-nuts-mixture and quickly stir it up until everything has been coated.

3. Spread onto parchment paper and let cool. Once cooled, store in an airtight container.*

* I have found that if I let the granola sit out after it’s cooled down, it can sometimes end up getting a bit sticky and losing its crunch, so I’d recommend popping it into a jar as soon as possible.

Chai-infused Porridge

The first time I had porridge was during my third year of uni in the US – I suddenly got really intrigued by the little instant oatmeal packs that came in awesome flavours like cinnamon roll and maple & brown sugar. I don’t think I ate porridge as a kid – my dad hates it and my mum’s not especially keen on it either. I guess it has sort of a general bad rep in Germany. (Then again, if you refer to something as oat mush or – even worse – oat slime, how much enthusiasm can you really expect?)

I liked the little microwavable packages, though they eventually got overshadowed by my love for Kashi cereal and Peanut Butter Cap’n Crunch. It wasn’t until I moved to Scotland for my master’s that I really got into porridge – I bought a huge box of rolled oats from ASDA (that lasted me ages!) and made it in my tiny milk pan in my flat when I didn’t have to go to uni until noon.
Personally, I think porridge is great – it’s cheap, it’s fast, and it keeps you full for absolutely ages. Perfect if you’re a poor student or intern, if you know it’ll be a while before lunch, or if you woke up and it’s raining (again) and you decide that spending the morning in PJs and watching YouTube is a perfectly acceptable alternative to going to the library and working on your dissertation. And if you’re not a militant porridge purist, there are plenty of ways to mix it up. Like this chai-infused number right here:

Chai-Infused Porridge

200 ml (1 cup minus 2 tbsp) milk
40 g (1/3 cup plus 2 tbsp) rolled oats
1 teabag (or 1 tsp loose-leaf) chai
1 tsp golden syrup (or honey)
A bit of cinnamon
A bit of nutmeg
Optional: Chopped walnuts & fruit

1. Bring the milk to a simmer in a small pot. Remove from heat, add tea and let steep for five minutes. Remove tea.
2. Add oats to the milk and bring to a boil. Stir the oats continuously over medium heat until the consistency is thick and creamy, about five minutes.
3. Stir in golden syrup, cinnamon and nutmeg. Top with chopped nuts and fruit if you feel like it.

Click picture for bigger version.