Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Perfect Little Lunchbox Treats October 9, 2016

nobake

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

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Smoothie Ice Lollies May 25, 2015

Smoothie Lollies

First off let me say ‘Thank you’ to my new followers and for all the likes πŸ™‚

Made with fresh and frozen fruit, oats and fruit juice these are a nice healthy alternative to those shop bought lollies.

 

Ingredients

 

1 large banana

300g frozen berries (I used strawberries but you can use a mix of berries or just your favourite)

50g porridge oats (shhh don’t tell the kid’s & they won’t know πŸ˜‰ )

400ml apple juice, unsweetened

1 Tbsp honey, optional

 

 

Method

 

Put the banana, berries, oats and apple juice in a liquidiser. Start off using it on pulse to break those frozen berries up a bit, then turn it up and whizz for several minutes until it’s all completely smooth and there’s no sight of those oats ;-).

Taste for sweetness, depending on what fruit you’ve added it might be a bit tart and need the honey added.

Divide the mixture into ice lolly molds and freeze for at least 4 hours.

If you don’t use it all up in the lolly molds then add some more apple juice and simply serve as a smoothie drink.

 

Banana and Blueberry Muffins April 21, 2013

Banana-Blueberry Muff

 

Ingredients

 

300g self raising flour

1 tsp bicarbonate of soda

100g light brown sugar

50g porridge oats, plus 1 Tbsp for topping

2 medium bananas, the riper the better

284ml buttermilk

5Tbsp olive oil

2 egg whites

150g blueberries

 

Method

 

Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.

Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases – they will be quite full – then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 25 – 30 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

Makes 12 – 16 depending on size.

 

 

Feel-Good Muffins April 18, 2013

Feel-Good Muff

This muffin recipe contains fibre-packed prunes and oats – enjoy them without guilt!

 

Ingredients

 

175g self raising flour

50g porridge oats

130g light brown sugar

2 tsp ground cinnamon

1/2 tsp bicarbonate of soda

1 egg, beaten

150ml buttermilk

1 tsp vanilla extract

6 Tbsp either sunflower or olive oil

175g ready to eat prunes, chopped

85g roughly chopped nuts, of your choice

 

Method

 

Preheat the oven to 200C/gas 6.

Butter muffin tin or line them with muffin cases.

Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then mix well together to make sure all is well combined.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the cases, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Makes 8.

 

Flapjack Heaven! March 19, 2013

Flapjack

Ok, I know, I’m on a flapjack roll. There is a really good reason for it though. My Son is doing the ”Three Peaks Challenge” in May and will need to take with him some healthy, slow release, energy snacks. Which is why I’m making a few different one’s to find his favourite (it’s what Mum’s do ;-))

For those of you who aren’t familiar with the ”Three Peaks Challenge”, here’s a link to my Son’s page… https://mydonate.bt.com/fundraisers/pauljamesnewton1#.UUEPnhjV7pU.facebook.

The one on the right in the photo is a Raisin & Apricot Flapjack & the one on the left is a Fruit, Nut and Seed Flapjack.

 

Ingredients

 

175/6oz butter

175/6oz golden syrup

175/6oz dark brown sugar

325g/11oz porridge oats

100g/4oz pack of raisin and apricot mix or 100g/4oz pack of fruit, nut and seed mix, I used Whitworths.

 

Method

 

Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.

Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats along with either the raisin and apricot mix or the fruit, nut and seed mix.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.

 

Flapjacks March 18, 2013

Flapjack 1

Classic, chewy and good for you, flapjacks are simple to make and hard to beat!

 

Ingredients

 

175/6oz butter

175/6oz golden syrup

175/6oz dark brown sugar

350g/12oz porridge oats

pinch of ground ginger

 

Method

 

Preheat the oven to 150C/gas 2 and line a 20cm/8in square baking tin with baking paper.

Melt the butter in a medium pan over a low heat. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.These flapjacks are delicious in a packed lunch or as a grab-and-go breakfast.

 

 

 
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