If you’ve been following my Instagram @beautyinexcess, you would have seen my post of homemade kefir and granola yesterday. Everything is made from scratch so I know what ingredients are used and it’s a whole lot cheaper. I think though it does take a bit of prepping ahead of time, it’s really worth it. Okay, so here’s what I do.
Ingredients to Get Ahead of Time
- Kefir grain (I’ll talk more about this later, but you can buy this on Amazon)
- Milk (I use Vitamin-D homogenous whole milk, I find whole milk produces thicker and tastier kefir)
- Oatmeal (Rolled oats or old fashioned, just not instant which tends to get digested quicker)
- Sunflower seeds (peeled of course, Trade Joe’s sells a pound for ~$2)
- Peanut butter (I use Kroger Natural Crunchy peanut butter because it has 0 added sugar, and just 1g per serving—check the ingredients to make sure.)
Making the Kefir
Some notes beforehand:
Kefir is very similar to yogurt and is made from fermenting milk with the exception that kefir grains contains both friendly ‘probiotic’ bacteria found in yogurt as well as beneficial yeast. Key takeaway, it’s even better than yogurt. However, the taste takes some getting used to because it’s more tart in flavor than your typical yogurt; but it’s very low in sugar and it’s all natural.
You can buy a kefir grain starter pack from Amazon. You’ll notice that your kefir grain clump will start to increase in size. That’s because they’re growing. The bigger the colony, the faster your milk will ferment, so you’ll need to adjust either the size of the colony or the period of time you let your milk ferment. I try to limit the fermentation to 1 day at room temperature and adjust the colony as I go.
Okay, so making kefir is really simple and here’s how:
Step 1 – Use a glass jar, I bought a dozen mason jars from Amazon for $14 and just use 1 repeatedly every day. Put the kefir grain into a jar an add 1-2 cups of milk or however much you’ll consume on a daily basis. Using a paper napkin, cover the opening and twist it in place with just the outer metal cap, not the lid. It’s important to let the grains breath.
Step 2 -After a day, check in on it and if it’s starting to look like yogurt, it’s time to strain it out. You pour the content through a metal strainer and using a wooden spoon, gently push the clumps around until you’re only left with the kefir grains in the strainer.
Step 3 – At this point, I’ll wash my mason jar and put the grains back in with another serving of milk. Then the process repeats.
I like to strain at night so I can refrigerate my kefir overnight so I have fresh chilled kefir every morning. I find that I prefer the taste when it’s chilled, but you can eat it right after straining.
You can find all of this info I talked about and more on this website. There are also video tutorials and different types of grains you can buy.
Making the Granola
Step 1 – Toast your oatmeal at 350 for 15mins
Step 2 – Combine 4 parts oatmeal, 1 part raisin, 1 part sunflower seeds into a bowl (I didn’t specify quantity because I think you should make it to whatever your liking is. You might like more of one ingredient than another or make a lot or a little.)
Step 3 – Mix in honey and peanut butter (Again, go by taste and feel. If the granola needs more sweetness, add more honey. If it needs more chewiness and moisture, add more peanut butter.)
Step 4 – Pour everything into a baking tray and bake in the oven for another 10mins at 350
Step 5 – Remove and place into a zip-lock bag. I’ve stored mine for up to 1.5 weeks now and it still tastes good. I wouldn’t recommend over 2 weeks though.
All that’s left to do is combine your fresh kefir with the granola. Optional, you can add some matcha green tea powder or fresh berries on top for extra antioxidant boost.
I don’t think anyone can argue this meal isn’t a healthy breakfast packed with nutrients like vitamin B12, calcium, magnesium, vitamin K2, biotin, folate, enzymes and probiotics. There are no additives or hidden ingredients used to extend shelf lives. You can make it fresh everyday. Plus you can stretch your dollar a long way—I would say each meal is close to $0.75 compared to $6 for the same amount of food, you save $37 a week, $2000 a year. 2 iPhones you say? Good project with your kids you say? Excellent!
Thanks for reading and bon appetit!