The Granola and Hot Cereal Thread

Yvonne Smith

Yvonne Smith

Greeter
Staff member
This thread is about making and eating granola, but also is for other kinds of cereal, either hot or cold, that we make and eat. I have been having yogurt and granola for breakfast sometimes, and I really enjoy it as a meal anytime time of day.
Granola is really expensive compared with how cheap oatmeal is, so I decided that I am going to make my own granola and see how it goes. I remember making it before, but it was years and years ago.

I have fresh apples, so I found a recipe for using those as most of the sweetener, and then I will add chia, sesame, flax, and shredded coconut as extras. We do not have a proper stove anymore, and just the small toaster oven, but I looked online and discovered that people can make the granola right in a pan, so I will use my electric skillet instead of the toaster oven.
Then, I can add the sunflower and pumpkin seeds and some raisins or dried cranberries, and put it in a container to store it. When I am ready to eat it, then I will add fresh fruit, whichever seems to work for that day, as well as the yogurt.
I am going to make more yogurt today, too !


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I like hot oatmeal for breakfast in the winter. I put a bit of cinnamon, butter, sugar, and raisins in it. Sometimes I put blueberries instead of raisins. I also like a hot bowl of grits with butter on top. I have whole wheat toast with butter or jam with it. I'm not sure how healthy it is but it sure is good on a cold winter day. ☺️

Making granola sounds like a lot of work. I guess it depends on how much you get from the recipe. If you get enough to last for several days, it might be worth the effort.
 
Shirley Martin said:
I like hot oatmeal for breakfast in the winter. I put a bit of cinnamon, butter, sugar, and raisins in it. Sometimes I put blueberries instead of raisins. I also like a hot bowl of grits with butter on top. I have whole wheat toast with butter or jam with it. I'm not sure how healthy it is but it sure is good on a cold winter day. ☺️

Making granola sounds like a lot of work. I guess it depends on how much you get from the recipe. If you get enough to last for several days, it might be worth the effort.
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I like oatmeal too. I like a dash of cinnamon on mine and the Mr. likes maple syrup on his. Blueberries is our fruit of choice to add in the oatmeal but I will add different fruit every now and then to keep it interesting. We like a few walnuts with it too.
 
My granola is done, and the yogurt is culturing in the yogurt machine. It looks awesome, and has lots of good seeds and some dried fruit in it. I made a lot, so I will have granola for the rest of the year, most likely.
It took a while cooking it slowly in the electric skillet, but worked fine overall.
 
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My favored hot cereal of late is a cream of barley which is quick. They have a microwave recipe, but it doesn't work for me, so I just make it in a small pan on the stove. I use a heavy cream or half-and-half if I have it, but usually I use whole milk and honey as a sweetener. We still have tons of honey left from the years that we had bees. Only I can eat it since my wife doesn't eat grains in any form. We haven't made granola since we had children, but I buy a seed-type granola and eat it cold with yogurt and milk.
 
Porridge is my favourite hot cereal..
Cream of wheat is also good..
Red River is also good..
All of them are hot and really are perfect for a winter morning...
Heavy cream and brown sugar is my favourite way..
 
I hope this isn't too fr off topic...

I bought several large sacks of fried chickpeas as a snack alternative. I had intended to give several of them as gifts, but once I'd sampled them myself I realized they just won't fly with most people. So here I am, with many pounds of the stuff!

However I've found alternative uses for them, such as grinding them to "flour" and using them to thicken soups and casserole sauces.

But another way to use a somewhat coarser grind is a sorta kinda "griddle falafel."

Grind 'em up, add mix-ins such as herbs and spices or even a little sugar. Add boiling water to form a paste, dough, or batter of the consistency needed for the purpose.

Then fry it up in a little oil for a "pancake" or a lot for "falafel." For the latter I use savory mix-ins including things like bacon bits. The pancakes need a little sugar in them, but you can use low-sugar maple syrup on them. You can even mis in stuff like pineapple bits, blueberries, raisins, dried cranberries, etc.

I like my falafel fritters either straight or dipped in a barbecue or tomato sauce. The latter is good when I've added cheddar cheese.

Protein and fiber, and I'm not wasting those sacks of ill-fated snacks.
 
Jacob Petersheim said:
I hope this isn't too fr off topic...

I bought several large sacks of fried chickpeas as a snack alternative. I had intended to give several of them as gifts, but once I'd sampled them myself I realized they just won't fly with most people. So here I am, with many pounds of the stuff!

However I've found alternative uses for them, such as grinding them to "flour" and using them to thicken soups and casserole sauces.

But another way to use a somewhat coarser grind is a sorta kinda "griddle falafel."

Grind 'em up, add mix-ins such as herbs and spices or even a little sugar. Add boiling water to form a paste, dough, or batter of the consistency needed for the purpose.

Then fry it up in a little oil for a "pancake" or a lot for "falafel." For the latter I use savory mix-ins including things like bacon bits. The pancakes need a little sugar in them, but you can use low-sugar maple syrup on them. You can even mis in stuff like pineapple bits, blueberries, raisins, dried cranberries, etc.

I like my falafel fritters either straight or dipped in a barbecue or tomato sauce. The latter is good when I've added cheddar cheese.

Protein and fiber, and I'm not wasting those sacks of ill-fated snacks.
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Have you considered using a waffle iron?
 
Porridge just plain for us with a little butter in the plate before adding the steaming hot Porridge, sprinkle of raw sugar on top , hubs likes freshly grated nutmeg on his
We only eat Porridge in the chilly months of the year and I prep it the night before and put it in the mini slow cooker ( 2 ltrs ) cost $20 in Woolworths …… we set up on a timer so it’s cooked when we get up
 
I quit making steel cut oats because I've been watching my oxalate consumption lately (kidney stones.) I just read that instant oats have no oxalate because oxalate is water soluble (I did not know that) and instant oats are parboiled and then dried. Apparently you can reduce/eliminate oxalate in steel cut oats by soaking them and draining off the water.
 
John Brunner said:
I quit making steel cut oats because I've been watching my oxalate consumption lately (kidney stones.) I just read that instant oats have no oxalate because oxalate is water soluble (I did not know that) and instant oats are parboiled and then dried. Apparently you can reduce/eliminate oxalate in steel cut oats by soaking them and draining off the water.
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To us instant oats as it’s called here is like eating baby foods , however for heath issues we all have to do what suits us .
I still buy standard Australian uncle Toby’s rolled oats
 
Kate Ellery said:
To us instant oats as it’s called here is like eating baby foods , however for heath issues we all have to do what suits us .
I still buy standard Australian uncle Toby’s rolled oats
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I was eating steel cut oats quite regularly a couple of years ago. I would toast them in a little ghee (reduced butter fat), then add milk, some sliced fresh ginger root, a stick of cinnamon, sliced fruit put the lid on the pan and let them cook.
 
I have started making overnight oats again, and I really have been enjoying them. I remember I was making the Bircher-Benner Muesli for a while, and I think I will make that again, too, and it is basically a kind of overnight oats.
This video shows the oats that Princess Diana had, and she got the idea from going to the Bircher-Benner clinic in Switzerland. They added orange juice to the oats to soak in overnight instead of the usual milk or yogurt.
I don’t have orange juice, but I do have pineapple juice, so I might try that.

 
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