My mom never bought us sugary breakfast cereals, no matter how much we begged. Our cupboards were crammed with corn flakes, rice krispies, Special K and cheerios. Nothing that strongly influenced the colour of the milk.
I considered her denial of froot loops and cinnamon toast crunch downright unfair. In hindsight, I should have shut my yapper and been grateful that I never went hungry at all, but such is the egocentric worldview of a five-year-old.
I was the type of kid who couldn’t stand floppy cereal saturated with milk. To say I poured milk over cereal is an overstatement – it was more like I lightly drizzled it until the cereal was just dampened, and then I gently tipped each spoonful against the side of the bowl to drain off any excess liquid before bringing it to my mouth.
There was nothing worse than the kids who doused their cereal until the bowl almost overflowed and the flakes lost their crunch and texture, except for the kids who sucked back the leftover milk like an animal.
Used cereal milk? Eww. Eww. Eww. Ewwwwww. Right? No? Just me?
While I adore eating savory, veggie-based breakfasts, I also enjoy the texture and crunch of a good bowl of granola, which is why I decided to attempt a savory version.
You might call this idea crazy. I’m gonna declare it a delicious and nutritious success.
A bowl of this gives you an intense dose of protein, fibre and healthy fats, along with a bunch of useful minerals like magnesium, zinc, potassium and iron, which help us build bones, boost immunity, maintain blood pressure and build energy, respectively.
However, if the notion of downing a bowl of curry-flavoured granola on a Tuesday morning makes you wanna hurl, this recipe also makes a great afternoon snack instead.
- 2 cups wheat-free rolled oats
- 1 cup cashew pieces (to make it nut-free, use sunflower or pumpkin seeds)
- 1 cup cooked lentils
- ½ cup unsweetened shredded coconut (I used large flakes, but you could use any size)
- ¼ cup olive oil
- 1 tsp curry powder
- 1 tsp salt
- 1 tsp maple syrup (optional)
- Preheat the oven to 300 degrees F.
- In a large bowl, combine the oats, cashew pieces, cooked lentils, shredded coconut, curry powder and salt.
- Stir in the olive oil and maple syrup, if using. Mix well to ensure the granola is evenly coated with the oil. Taste and adjust the amount of curry powder or salt if necessary.
- Bake for 40 minutes, stirring the granola every 10 minutes or so to ensure it cooks evenly.