Carol’s Bircher Muesli With a Trail Mix Twist

Did you know it is National Trail Mix day on the 31st of August?

To honour this auspicious occasion I have created my own breakfast parfait that incorporates a pepita  and hazelnut trail mix (my own special combination), pear, Greek yoghurt and rolled oats.

I have offered this to a few of my house guests and got a resounding thumbs up!  I will be regularly including this on our breakfast menu.

Carol's bircher muesli with a twist

This recipe serves 4.

 

Carol’s Bircher Muesli with a Trail Mix Twist

2 pears – cored, skin on, roughly grated

100g oats (not quick oats)

100g Trail mix – a mix of hazelnuts, walnuts, pepitas, sesame seeds, sunflower seeds and almonds

½ teaspn ground cinnamon

200g full fat Greek yoghurt

200ml of cold water

 

Method

Roughly chop Trail Mix.

Place grated pear, oats, half the chopped Trail Mix and spice into a large bowl.

Mix well.

Stir through the yogurt and 200ml of cold water.

Cover with cling film and refrigerate overnight.

To serve – place in a parfait/dessert bowl etc

Top with leftover Trail Mix.

 

trail mix

 

 

Pear, Hazelnut and Ginger Granola: Real Food Projects – Kate Walsh

Real Food Projects

Recipe and images from Real Food Projects by Kate Walsh [Murdoch Books] photographer Cath Muscat.

PEAR, HAZELNUT & GINGER GRANOLA 

 

MAKES: 1 x 1 litre (32 oz) jar

“Learning the simple art of making granola will wean you off supermarket breakfast cereals forever. And there is something so satisfying about the sweet smell of toasty granola fresh out of the oven. Making it is a regular ritual in my household, so there is always a huge jar of it in the pantry.

 

Granola

 

INGREDIENTS

 

1 free-range egg white

1 tablespoon cold water

1 tablespoon light-tasting vegetable oil

90 g (3¼ oz/¼ cup) honey

1 teaspoon natural vanilla extract

1 teaspoon sea salt

1 teaspoon ground cinnamon

145 g (5 oz/1½ cups) rolled (porridge) oats (not the instant or quick-cooking variety)

100 g (3½ oz/½ cup) quinoa

40 g (1½ oz/¼ cup) pepitas (pumpkin seeds)

75 g (2½ oz/½ cup) hazelnuts, skins removed, roughly chopped

135 g (4¾ oz/¾ cup) dried pears, diced

110 g (3¾ oz/½ cup) unsugared crystallised ginger, cut into bite-sized pieces
METHOD

 

  1. Preheat the oven to 160ºC (315ºF) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill out everywhere.

 

  1. In a large bowl, whisk together the egg white and water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.

 

  1. Add the rest of the ingredients, except the dried pear and ginger. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.

 

  1. Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½inch) thick, otherwise the granola won’t crisp up nicely.

 

  1. Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.

 

  1. Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pears and ginger through.

 

  1. Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.

 

 

HOW TO USE

  • Add melted butter and extra honey and press into a tin for granola bars.
  • Bake without the nuts and serve as a healthy snack for kids’ lunchboxes.
  • Increase the amount of dried fruit and use as a healthy trail mix.
  • Use the same process, omitting the grains and increasing the amounts and variety of nuts and seeds for a paleo granola.”  (p.18)