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Enjoy the taste of summer with a tropical granola breakfast tart

<p><span style="font-weight: 400;">Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up.</span></p> <p><span style="font-weight: 400;"><strong>Serves:</strong> 4</span></p> <p><strong>Cooking time: </strong>20 minutes</p> <p><span style="font-weight: 400;"><strong>Ingredients</strong>:</span></p> <p><strong>Tarts</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">3 Cups rolled oats</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Cup sunflower seeds</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 Tsp vanilla paste</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">¼ Cup honey</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">½ Tsp cinnamon</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">4 Tbsp melted coconut oil</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">         </span><span style="font-weight: 400;">1 egg white</span></li> </ul> <p><strong>Topping</strong></p> <ul> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tub coconut yoghurt</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">    </span><span style="font-weight: 400;">Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">Shaved coconut</span></li> <li><span style="font-weight: 400;"></span><span style="font-weight: 400;">   </span><span style="font-weight: 400;">1 Tbsp honey</span></li> </ul> <p><span style="font-weight: 400;"><strong>Method</strong>:</span></p> <ol> <li><span style="font-weight: 400;">Preheat the oven to 120 degrees.</span></li> <li><span style="font-weight: 400;">Lightly spray 4 small tart tins with vegetable oil.</span></li> <li><span style="font-weight: 400;">In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</span></li> <li><span style="font-weight: 400;">Bake for 20 minutes or until light and golden brown.</span></li> <li><span style="font-weight: 400;">Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</span></li> <li><span style="font-weight: 400;">When completely cool, gently remove.</span></li> <li><span style="font-weight: 400;">Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</span></li> </ol> <p><em><span style="font-weight: 400;">Recipe and photo courtesy of Ruby Ryse Papaya.</span></em></p>

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Blueberry and yoghurt granola tarts

<p>Using granola for the tart shells transforms this beautiful looking tart into the ultimate breakfast snack.</p> <p><strong><span style="text-decoration: underline;">Makes</span>:</strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 cup rolled oats</li> <li>½ cup finely shredded coconut</li> <li>2 tablespoon brown sugar</li> <li>1 teaspoon ground cinnamon</li> <li>2 tablespoons honey</li> <li>2 tablespoon butter, melted </li> <li>Pinch of salt</li> </ul> <p><em>For filling</em></p> <ul> <li>Blueberries</li> <li>Greek yoghurt</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Preheat oven to 180°C. Grease muffin pan and set aside.</li> <li>Combine oats, coconut, sugar, cinnamon and salt together in bowl. Add butter and honey, stirring until combined.</li> <li>Place two tablespoons of mixture into each muffin cup, pressing down the bottom until a tart shape forms.</li> <li>Place in oven and bake for 10 minutes or until golden brown. Remove from oven and cool completely. Use a knife to loosen shells from pan.</li> <li>Fill each shell with a dollop of yoghurt and garnish with blueberries.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/breakfast-smoothie-bowls/">Healthy breakfast smoothie bowls</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/pineapple-upside-down-cake/">Pineapple upside down cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/red-velvet-cheesecake-bars/">Red velvet cheesecake bars</a></strong></em></span></p>

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Coco-nutty granola recipe for Father's Day

<p>Looking for a breakfast-in-bed idea for&nbsp;a dad, grandad or special man in your life this Father's Day? This Coco-Nutty Granola from the I Quit Sugar cookbook is divine. Eat it like cereal or pour it over yoghurt for an afternoon snack.</p><p><strong>Makes:</strong>&nbsp;5 cups <br><strong>Preparation time:</strong> 10 minutes <br><strong>Cooking time:</strong> 25 minutes&nbsp;</p><p><strong>Ingredients:</strong></p><ul><li>3 tablespoons coconut oil or butter, melted</li><li>3 cups coconut flakes</li><li>2 cups unsalted mixed nuts, roughly chopped</li><li>2 tablespoons chia seeds</li><li>1 teaspoon ground cinnamon, optional</li><li>3 tablespoons rice malt syrup, optional (omit in weeks two to five)</li><li>1/2 cup full-fat natural yoghurt or milk to serve</li></ul><p><strong>Method:</strong></p><p>1. Preheat oven to 120ºC/250°F/Gas Mark.</p><p>2. ½ and line a baking tray with baking paper.</p><p>3. Combine all ingredients, then spread evenly on the tray.</p><p>4. Bake for about 20 to 25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.</p><p>5. Remove from the oven and allow to cool.</p><p>6. Store it in an airtight container in the pantry for up to two weeks (or in the freezer for even longer!).</p><p><strong>Note:</strong> 3/4 cup = 1 serve&nbsp;</p><p><strong>Note:</strong> I Quit Sugar encourage you to cut the sweetener down even more if you can. They've made this without any sweetener at all and it's&nbsp;delicious.&nbsp;Read more on this at I Quit Sugar&nbsp;<a href="http://iquitsugar.com/we-ask-sarah-wilson-to-clear-things-up/"><span>here</span></a>.</p><p><em><strong>This recipe is originally from Sarah Wilson's first book, I Quit Sugar which can be purchased online at our <a href="http://iquitsugar.com/">IQuitSugar.com</a></strong></em></p><p>Sarah Wilson is a best-selling author, blogger and wellness coach whose journalism career has spanned 20 years, across television, radio, magazines, newspapers and online. Sarah is the author of the Australian and UK best-sellers&nbsp;I Quit Sugar&nbsp;and&nbsp;I Quit Sugar For Life and has also authored the best-selling series of ebooks from&nbsp;IQuitSugar.com. Her 8-Week Program has seen more than 400,000 people quit sugar.</p>

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Coco-nutty granola recipe for Father's Day

<p>Looking for a breakfast-in-bed idea for&nbsp;a dad, grandad or special man in your life this Father's Day? This Coco-Nutty Granola from the I Quit Sugar cookbook is divine. Eat it like cereal or pour it over yoghurt for an afternoon snack.</p><p><strong>Makes:</strong>&nbsp;5 cups <br><strong>Preparation time:</strong> 10 minutes <br><strong>Cooking time:</strong> 25 minutes&nbsp;</p><p><strong>Ingredients:</strong></p><ul><li>3 tablespoons coconut oil or butter, melted</li><li>3 cups coconut flakes</li><li>2 cups unsalted mixed nuts, roughly chopped</li><li>2 tablespoons chia seeds</li><li>1 teaspoon ground cinnamon, optional</li><li>3 tablespoons rice malt syrup, optional (omit in weeks two to five)</li><li>1/2 cup full-fat natural yoghurt or milk to serve</li></ul><p><strong>Method:</strong></p><p>1. Preheat oven to 120ºC/250°F/Gas Mark.</p><p>2. ½ and line a baking tray with baking paper.</p><p>3. Combine all ingredients, then spread evenly on the tray.</p><p>4. Bake for about 20 to 25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.</p><p>5. Remove from the oven and allow to cool.</p><p>6. Store it in an airtight container in the pantry for up to two weeks (or in the freezer for even longer!).</p><p><strong>Note:</strong> 3/4 cup = 1 serve&nbsp;</p><p><strong>Note:</strong> I Quit Sugar encourage you to cut the sweetener down even more if you can. They've made this without any sweetener at all and it's&nbsp;delicious.&nbsp;Read more on this at I Quit Sugar&nbsp;<a href="http://iquitsugar.com/we-ask-sarah-wilson-to-clear-things-up/"><span>here</span></a>.</p><p><em><strong>This recipe is originally from Sarah Wilson's first book, I Quit Sugar which can be purchased online at our <a href="http://iquitsugar.com/">IQuitSugar.com</a></strong></em></p><p>Sarah Wilson is a best-selling author, blogger and wellness coach whose journalism career has spanned 20 years, across television, radio, magazines, newspapers and online. Sarah is the author of the Australian and UK best-sellers&nbsp;I Quit Sugar&nbsp;and&nbsp;I Quit Sugar For Life and has also authored the best-selling series of ebooks from&nbsp;IQuitSugar.com. Her 8-Week Program has seen more than 400,000 people quit sugar.</p>

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