Okara Granola

For many years, I have been having oatmeals or cornflakes for breakfast. I cannot tell why, but I never got bored of it. I guess it is because I have always been pretty creative with them. Today I would like to share something a bit unusual, but very healthy (as always). We are going to make breakfast cereals, but this time, with a bit of a twist. And this, we will achieve by utilizing OKARA - the leftovers you get when making soy milk.

Okara is super high in fiber, protein and calcium (the meats for vegans). However nowadays, one of the most appreciated advantage of using okara as morning muesli is that, unlike other grains, soy is gluten-free. For these (and more) reasons, I hate to hear about other people throwing this goodness away.
Doesn't a morning bowl of nice crunchy granola look a lot tastier?


OKARA MUESLI:

prep time: 100 minutes

• 2 cups okara
• 1 cup oatmeals
• 1/2 cup brown sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup yoghurt
  
• 2 tbsp syrup
• 1/2 cup coconut flakes *
  

* Note: This is a pretty forgiving recipe. You can adjust it in many ways by skipping, adding or substituting. Try dried fruits instead of coconut flakes or add chopped nuts, sunflower seeds, cocoa powder, raisins... etc. Great for using up any kinds of leftovers.

In a big bowl, mix all the ingredients together thoroughly. Spread onto a baking dish in a layer not thicker than 1.5 cm. Bake at 125 degrees Celsius for about 90 minutes, breaking the clusters every 25 - 30 minutes. Let cool down and store in airtight container. Holds pretty long time.

I love to eat these in the morning or as a dessert topped with yoghurt, soaked in soy milk or just like that, as a snack.

And now, honestly. Doesn't this leftover stuff just taste delish? I am sending this off to Foodie Pam, who is hosting her Leftover Tuesdays event again...