delicious and nutritious
Chocolate And Ginger Granola
The gut wall contains fast dividing cells and is constantly renewing itself. Feed your gut the right foods and it will love you back
So what are the ‘right’ foods? Big question … and the answer is different for every individual.
Let’s look at how oats fit into this:
Oats contain beta-glucans which create a gorgeous prebiotic fibre in your large intestine. In turn feeding beneficial gut microbiota and ultimately helping to boost your immunity and mood and aid in balancing your blood glucose levels and cholesterol.
Food that creates a mucilaginous bollus (yes that’s a thing) mean that the digesting matter becomes all slimy and soft, just the texture your gut wall likes. The wall itself is all slimy and goopy, housing lots of beneficial bacteria that affect your mood and mind, just as much as your overall body health and vitality. I often have Mood And Food Cooking Demos and Talks on this subject – if you’d like to know more, click here. Oats are one of those foods that are mucilaginous forming.
Oats are naturally a gluten free whole grain; Companies can’t claim the gluten free status on most oat packaging since oats are usually processed in the same premises as gluten containing grains and therefore can potentially become contaminated with other grains such as wheat. If a packet of oats, or a product containing oats, says it’s gluten free then it has been processed in a gluten free environment.
Some people tell me they can eat oats if they are soaked, like Bircher Muesli or porridge, but not raw. Others seem fine with eating oats raw.
Soaking overnight and/or cooking oats porridge-style appears to pre-digest the oats for our digestive system and this can be a good thing. This is personal preference so go with what your gut likes best.
I use oats in loads of dishes!
I often have them at breakfast time in my ‘Pink Oat Breakfast’ dish – combining oats, natural unsweetened yoghurt, loads of berries, raw almonds and chia seeds – all mushed together so they turn a pretty pink colour!
Or I make up a big bowl of oat porridge and stir through berries, nuts, seeds and finish with a dollop of natural unsweetened yoghurt on top.
I know oats are a very common food in the UK/Australia but that doesn’t make them any less special!
Chocolate And Ginger Granola
Oats are full of prebiotic goodness and here I’ve teamed them up with other prebiotic foods – cocoa, banana, ginger, almonds (raw with skin on).
It’s a really simple granola to make. Easily done in about 20 minutes, plus cooling time. I often can’t wait, so I eat it whilst its still warm, its just as delicious even if its not as crunchy!
Whats In It
Makes about 4 portions or lots of topping to sprinkle over other breakfasts like porridge
Oven set at 180˚C
1 ripe banana, mashed
1 ½ tablespoons extra virgin olive oil
½ tsp vanilla extract or seeds
11g/ 1 heaped tablespoon cocoa or cacao
2 teaspoons grated fresh ginger
125g whole rolled oats
20g raw almonds, roughly chopped
20g pumpkin seeds
- Using your hands (its a bit messy) thoroughly massage all the ingredients together except for the nuts/seeds.
- Tip this mixture out onto a lined baking tray, spread out thinly & pop in the oven for 15 minutes.
- After about 8 minutes take it out of the oven, add the nuts/seeds & stir around taking the outside bits in & inside bits out!
- Pop back in the oven for another 7 minutes.
- Then bring out of the oven to cool; The granola goes crunchier as it cools.
- Once cold, store in an airtight container for a couple of weeks.
I often double or triple the recipe amount.
I like to add a portion to a bowl with some blueberries, grated apple, natural yoghurt & ground flax seeds.
Or I pop some in a small container and snack on it in the day.