Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Posted by Gill Bland Tuesday, 16th December 2014
What do you normally have for breakfast on Christmas day? It’s a tough one – do you go light to leave space for extra stuffing (literally and figuratively) later on? Do you go decadent and rich? Do you wish you could go decadent and rich but really grab half a slice of lukewarm toast as the kids drag you to “see what Father Christmas brought?
After carefully considering the festive break-fast I thought that what would be most useful was a customisable option. Something that can be made easily and eaten either slowly in conjunction with a bucks fizz, or in a flurry of shredded wrapping paper with a mug of tea.
This granola can be made ahead of time and takes minimal effort. You can dress it up by serving it in a hollowed out clementine or shove it in a glass tumbler to carry with you. You can serve it straight with milk, mixed up with cranberry sauce and a tart yoghurt or go the whole way and use mascarpone. The only sugar comes from the maple syrup and dried fruit so you can easily control it and adjust the spicing for the younger people around you.
If you’ve got visitors staying why not serve it at breakfast and put a little bag of granola by each place setting for them to take home? Not so much presents at breakfast but a present that is breakfast.
Happy Christmas from TalesOfPiglingBland. See you next year for more kitchen adventures.
250g no added sugar muesli (mine had cranberries, pumpkin seeds, oats and wheat flakes in it)
[OR 200g oats + 50g cranberries and a large handful of seeds]
½ tsp ground cloves
¼ tsp ground nutmeg
2 tbsp maple syrup
4tbsp walnut oil (but sunflower oil would be fine)
50g pecan nuts roughly crushed
60g dates, ripped into bits
Optional for serving:
Satsuma / Clementine per person
Candied peel or zest of the clementine
Preheat oven to 130c and line a large baking sheet with greaseproof paper.
Mix all the ingredients together. You need to make sure the oats are coated.
If you’re not using muesli then you might need a little more oil as the oats will soak up more than a muesli mix.
(Ready for the oven)
Spread the mixture out on the baking sheet and bake for 40mins. Half way through use a spatula to turn and mix it so it bakes evenly.
Turn off the oven and leave the mix in the oven while it cools down.
It will keep in an airtight container for a good few weeks.
Cut the top off a clementine and run a sharp knife around the inside to release the flesh and scoop it out with a spoon.
Chop the flesh, put a spoonful of yoghurt then a bit of clementine then some yoghurt and top with handful of granola.
In a glass jar layer up yoghurt, cranberry sauce, yoghurt, granola, yoghurt and top with a little candied peel and a few pecan nuts
You could use the zest of a clementine to flavour the yoghurt.
Put the granola in a clear bag or glass jar, tie with a nice ribbon and give as a present.Share