Who doesn’t love nutella? (update: I have found actual living breathing human beings who do not like nutella and they are currently under observation right now for mental illness and/or extra terrestrial taste buds)
I love granola bars. They’re the perfect snack but the store bought ones are so expensive and unnecessary when it’s so unbelievably easy to make your own at home!
You can eat them anytime – take them to school, eat them as a midnight snack, eat them for dessert, eat them for breakfast, eat them with more nutella on top, eat more than half the batch while you’re photographing them..
You can play around with the ingredients and mix and match to your liking.
Don’t like nuts? Don’t put them in.
LOVE nuts? Put in more!
Like your granola bars crunchy? Add 2tbsp. more oil to the batter and bake for a few minutes longer!
These make approximately 8-10 bars, depending on how big you cut them and how much of the mixture you ‘taste’ before baking.
Nutella Granola Bars
2 cups oats
1/2 cup flour
1/2 cup mix nuts and dried fruit
6 tbsp nutella
5 tbsp honey
1.5 tbsp oil
1 egg, beaten
1/2 cup chocolate chips (optional but strongly recommended)
Preheat oven to 160 degrees Celcius and grease a baking pan.
Mix oats, flour and nuts/dried fruit in a large bowl.
Easy to whip up dessert when you want something sweet without all the hassle of making a large serving! If you want to make more though feel free to double, triple or quadruple the recipe.
All the ingredients needed for this recipe are ones you probably have lying around! And the type of fruit used is flexible too. I have used apple, banana and strawberries but you can also sub in other berries, cherries, pears, peaches, plums or mangoes. Actually this would be to die for with some peaches so I can’t wait to try it again in the summer when peaches are in season!
This is great on it’s own but it might not hurt if you decide to top it with a scoop of ice cream. Just saying.
So what are you waiting for?
Individual Serving Fruit Crumble
1 cup fruit (equivalent to 1/2 small apple + 1/2 banana or 1 cup berries or 2 peaches)
1 tsp lemon juice
1 tsp + 1 tablespoon brown sugar
1 tsp cinnamon
2 tablespoon oats (I used quick oats but whatever oats you have on hand will work)
1 tablespoon almond meal (ground almonds)
1 tablespoon butter softened
1 tablespoon nuts and dried fruits, roughly chopped (optional but highly reccomended)
Preheat oven to 180 degrees Celsius
Dice the fruit
Mix the fruit with lemon juice, 1/2 tsp cinnamon and 1 tsp brown sugar and then place in the ramekin you will be baking in.
In another bowl mix together the oats, almond meal, butter, remaining 1 tablespoon brown sugar, 1/2 tsp cinnamon, nuts and dried fruit until well combined
Put the oat mixture on top of the fruit and bake in oven for around 25 minutes until the top is lightly browned
Top with ice cream or whipped cream or more fresh fruit if desired and enjoy!
The perfect little appetizer. Mushrooms stuffed with a flavorful and hearty mixture of feta, spinach, onion and spices. Great to serve at a party or if you want to make something special for dinner. It’s quite an easy recipe but it does take a bit of effort to scoop filling into each of the mushrooms, so be ready for a bit of time in the kitchen. But the end product is definitely worth it!
I used button mushrooms, but I think large, succulent portabella ones would be amazing! A great way to not waste the mushroom stems is to chop them finely and add them to the filling!
6 ounce mushrooms (around 15 mushrooms), washed and destemmed
1.5 cups spinach, washed and chopped finely
2 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced or diced
1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, chilli flakes according to taste
1/2 cup feta cheese, crumbled
Preheat oven to 175 degrees Celcius
Chop mushroom stems finely
Heat 1/2 tablespoon olive oil in a pan
Add onion and garlic and sautee until browned
Add spinach, mushroom stems and spices and cook for a few minutes until cooked
Arrange mushroom caps on a baking tray and scoop around a tablespoon of filling into each (I like piling it quite high, but be careful as you’re doing this.)
Drizzle the remaining olive oil on top of the stuffed mushrooms
Bake for 20-25 minutes until mushrooms are browned