Busy mum of two, author and paediatric nutritionist Mandy Sacher, knows a little about having a full plate and the importance of pre-planning healthy, nutritious meals in order to stay on track and feel great. Mandy has just released a new cookbook, Wholesome Child: A Complete Nutrition Guide and Cookbook that can help feed even the fussiest of eaters with over 140 allergy-friendly simple tried and tested family recipes.
Mandy has kindly shared a gorgeous recipe out the cookbook and some helpful words of wisdom for meal prep and planning.
Recipe: Quick Homemade Granola
Being a Mum of two little ones below the age of seven means that planning ahead with meals and food preparation is absolutely crucial. In our house, we have what my husband affectionately refers to as two daily sessions of “insanity hour” - one in the morning, before school and work, and one at the end of the day- when tempers are frayed, limbs are exhausted and bedtime stories need to be read.
I’m a big fan of planning ahead, bulk cooking, freezing and repurposing leftovers. On weekends I often bulk cook a couple of simple meals - ideal for the freezer for those insane weeknights. In reality, there are very few of us who have either the time to spend hours slaving away in the kitchen every day… it isn’t practical and it definitely isn’t necessary.
This Granola is a perfect breakfast addition that only takes 15 minutes to make and can be stored in an airtight container for future mornings.
Prep time : 5 mins
Cooking time: 15 mins
Makes 4 cups
- 4 cups (480g) wholegrain rolled oats or gluten-free oats
- 2 tsp vanilla extract or powder
- ¼ cup (60ml maple syrup or raw honey
- ⅓ cup (80ml) coconut oil, melted
- Preheat oven to 170 degrees celsius and line a baking tray with baking paper.
- In a large bowl, combine all ingredients and stir through until all oats are coated with honey oil mixture.
- Spread mixture onto the baking tray and bake in the oven for 15 minutes, stirring occasionally.
4.Allow to cool on the tray before transferring into a glass jar or an airtight container.
Tip: Add ½ cup of slivered almonds, pepitas, chia seed or sunflower seeds for an extra nutty flavour.
This can be stored in an airtight container for up to 1 month - or freeze in an airtight container for up to 6 months.