RV Cuisine

Farm-Fresh Recipes

Tasty breakfast granola

by Kimberly Shellborn
The cover of the Farm-Fresh Recipe Book.
Farm-Fresh Recipes, written by Heather Cameron. — Photo courtesy Farm-Fresh Recipes

The name of this book gives a very good indication of what is inside the cover: recipes inspired by homegrown, flavorful ingredients. Author Heather Cameron has a passion for creating healthy, tasty and satisfying food with local produce. The book is divided into the four seasons, and has scrumptious ideas for each. It is full of beautiful, artistic photos on every page, many with little Lily, Heather’s daughter and co-chef. The recipes are all simple, using just a few easy-to-get ingredients for each.

Heather has agreed to allow us to print a couple of sample recipes from her book and I chose one that would work well for an RV kitchen. More will be printed in the future, watch for them! 

This breakfast recipe could easily be made at home and taken along if you don’t like using the oven in your RV

Granola

Here’s what Heather Cameron said about this recipe:

I make granola all year round. It’s crunchy and chewy and can be dressed up anyway you please. If you make a basic granola, you can let guests or family pick their toppings. Then everyone is happy and there isn’t a fight over the existence of raisins on the planet.

Makes about 8 cups (875 g)

4 cups (560 g) slow-cook oats
1 cup (80 g) sliced almonds
1 cup (100 g) chopped pecans or hazelnuts
1 cup (140 g) sunflower seeds
¼ cup (25 g) ground flax seeds
⅓ cup (80 ml) vegetable oil
½ cup (140 g) runny honey

1. Preheat the oven to 300F/150C/Gas 2.

2. Mix the oats, nuts, and seeds together in a large bowl. Add the oil and then the honey and mix well, tossing together.

3. Spread the mixture out on two baking sheets lined with parchment (greaseproof) paper and bake in the preheated oven for 23-25 minutes. Remove from the oven and allow to cool on the sheet.

4. When the granola has cooled completely, lift the parchment (greaseproof) paper and pour the granola into a bag or container. I avoid closing up the bag or storing in an airtight container so that it stays crunchy.

Variations:  You could also add toasted coconut, pumpkin seeds, raisins or craisins, hemp seeds, cashews, wheatgerm… the list is endless.

You can read Heather’s blog, or pick up your own Farm-Fresh Recipes at your local bookstore, or on-line

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