Odlums Granola Fruit Cups, perfect for brekkie on-the-go

 
 

 

Granola Fruit Cups or Bars

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 200g/10 oz Odlums Porridge Oats
  • 50g/2 oz Sunflower Seeds
  • 75g/2 oz Shamrock Pecans, chopped
  • 125g/4 oz Butter
  • 125g/4 oz Shamrock Light Muscovado Sugar
  • 3 tablespoons Rowse Honey or Buckwud Maple Syrup
  • 75g/3 oz Mixed Dried Fruit & Seeds (Shamrock Sultanas, Dried Cranberries, Goji Berries, Pumpkin Seeds, Sesame Seeds)

How to

  1. Preheat oven to 170°C/325°F/Gas 3. Grease a muffin tin or line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, honey/maple syrup into a saucepan over a low heat. Gently stir until the butter is melted.
  4. Remove from the heat and add to the dry ingredients, along with the remaining mixed dried fruit and seeds. Mix well until all the oats are well coated.
  5. For granola cups, transfer mixture into greased muffin tin. Press down well with hands dipped in cold water and hollow out the centre. For granola bars, transfer mixture to lined tin and press down well.
  6. Bake in preheated oven for about 10-15 minutes until golden.
  7. Remove from oven and gently cut into bars. Allow to cool and harden before removing from tin. Store in an airtight container.
  8. Serve with Greek yogurt and fresh fruit or berries, drizzle with honey if desired.

Try these quick & easy nutritious Granola Fruit Cups, perfect for brekkie on-the-go http://odlums.ie/recipes/catherines-weekly-recipe-granola-fruit-cups/ …

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets

Odlums Granola Fruit Cups, perfect for brekkie on-the-go

granola fruit cups bars

Granola Fruit Cups or Bars

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 200g/10 oz Odlums Porridge Oats
  • 50g/2 oz Sunflower Seeds
  • 75g/2 oz Shamrock Pecans, chopped
  • 125g/4 oz Butter
  • 125g/4 oz Shamrock Light Muscovado Sugar
  • 3 tablespoons Rowse Honey or Buckwud Maple Syrup
  • 75g/3 oz Mixed Dried Fruit & Seeds (Shamrock Sultanas, Dried Cranberries, Goji Berries, Pumpkin Seeds, Sesame Seeds)

 

How to

  1. Preheat oven to 170°C/325°F/Gas 3. Grease a muffin tin or line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, honey/maple syrup into a saucepan over a low heat. Gently stir until the butter is melted.
  4. Remove from the heat and add to the dry ingredients, along with the remaining mixed dried fruit and seeds. Mix well until all the oats are well coated.
  5. For granola cups, transfer mixture into greased muffin tin. Press down well with hands dipped in cold water and hollow out the centre. For granola bars, transfer mixture to lined tin and press down well.
  6. Bake in preheated oven for about 10-15 minutes until golden.
  7. Remove from oven and gently cut into bars. Allow to cool and harden before removing from tin. Store in an airtight container.
  8. Serve with Greek yogurt and fresh fruit or berries, drizzle with honey if desired.

Try these quick & easy nutritious Granola Fruit Cups, perfect for brekkie on-the-go

Odlums Granola Fruit Cups, perfect for brekkie on-the-go

granola fruit cups bars

Granola Fruit Cups or Bars

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 200g/10 oz Odlums Porridge Oats
  • 50g/2 oz Sunflower Seeds
  • 75g/2 oz Shamrock Pecans, chopped
  • 125g/4 oz Butter
  • 125g/4 oz Shamrock Light Muscovado Sugar
  • 3 tablespoons Rowse Honey or Buckwud Maple Syrup
  • 75g/3 oz Mixed Dried Fruit & Seeds (Shamrock Sultanas, Dried Cranberries, Goji Berries, Pumpkin Seeds, Sesame Seeds)

 

How to

  1. Preheat oven to 170°C/325°F/Gas 3. Grease a muffin tin or line a swiss roll tin with baking parchment.
  2. Mix the oats, sunflower seeds and pecans together, put into a roasting tin and toast gently for about 10 minutes. Remove from oven and allow to cool.
  3. Put the butter, sugar, honey/maple syrup into a saucepan over a low heat. Gently stir until the butter is melted.
  4. Remove from the heat and add to the dry ingredients, along with the remaining mixed dried fruit and seeds. Mix well until all the oats are well coated.
  5. For granola cups, transfer mixture into greased muffin tin. Press down well with hands dipped in cold water and hollow out the centre. For granola bars, transfer mixture to lined tin and press down well.
  6. Bake in preheated oven for about 10-15 minutes until golden.
  7. Remove from oven and gently cut into bars. Allow to cool and harden before removing from tin. Store in an airtight container.
  8. Serve with Greek yogurt and fresh fruit or berries, drizzle with honey if desired.

Try these quick & easy nutritious Granola Fruit Cups, perfect for brekkie on-the-go

Odlums 3 Ingredient Cookies for baking with kids

3 ingredient cookies

3 Ingredient Cookies

CategoryWeekly Recipe

Cook Time10-15 mins

What you need:

  • 125g/4oz Odlums Porridge Oats (or Kelkin Gluten Free Porridge Oats)
  • 50g/2oz Shamrock Coconut
  • 2-3 medium Bananas, mashed (the more ripe the better!)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a flat baking tray.
  2. Combine the oats, coconut and mashed bananas in a bowl.
  3. Place spoonfuls of the mixture on the baking tray and flatten to form cookies.
  4. Bake for 10-15 minutes until golden brown.
  5. Enjoy warm from the oven or cool completely and store in an airtight container.

Notes

  • For a gluten free version, make sure your porridge oats are gluten free.
  • Also delicious with Shamrock chocolate chips, chopped nuts or dried fruit.

3 Ingredient Cookies

Catherine’s Apple Crumble Tartlets

Apple-Crumble-Tartlets

CategoryCream Plain Flour

Cook Time18-20 mins

What you need:

Pastry

  • 375g/12oz Odlums Cream Plain Flour
  • 175g/6oz Butter
  • 150ml/¼pt Cold Water

Filling

  • 2 Large Cooking Apples
  • 2-3 tablespoons Sugar, to sweeten

Crumble

  • 125g/4oz Odlums Cream Plain Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Demerara Sugar
  • 175g/6oz Odlums Porridge Oats

How to:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease two 12 cup bun trays.
  2. Peel, core and roughly chop apples. Place in a saucepan with sugar and a little water (2-3 tablespoons) over a low heat, stirring occasionally until softened.
  3. Meanwhile, place flour in a mixing bowl, coarsely rub in the butter. Add sufficient water (about 150ml/¼pt) to mix to a soft dough.
  4. Turn onto a lightly floured board and gently knead. Roll out pastry on floured board, cut out 24 discs and place in the prepared tins. Place in the fridge while making crumble.
  5. Put the flour into a bowl, add in butter and rub into flour with your fingers until mixture resembles breadcrumbs.
  6. Add in sugar and oats and mix together.
  7. Put spoonfuls of stewed apple into each of the pastry bases and then top with crumble mixture.
  8. Bake for 18-20 minutes until golden brown. Serve warm with custard, a scoop of ice cream, freshly whipped cream or a dollop of Greek yoghurt.

Apple Crumble Tartlets