Weird order of preference for a baking obsessed 20 something pastry chef… I know. I just love having a mini lie-in on my day off and leisurely getting ready to face the outside world; the only thing propelling me forward is the thought of breakfast waiting for me at the end like a glistening prize. Theres something so glamorous about going out to eat breakfast.
Eating out for breakfast is the best possible start to my day. I get to see friends and family, order a nutritious smoothie whilst also ordering pancakes swimming in maple syrup with a side of salty crisp bacon. Balance guys.
Hash brown, english muffin, toast, fresh juices, waffles, granola, yoghurt, fruit compote; the list goes on. Oh and the eggs. Don’t even get me started on the eggs. Any eggs; fried, scrambled or poached. Just give me eggs!
Unfortunately though, my life doesn’t have a time slot for such luxuries everyday. So I make it my personal mission to make an effort at breakfast time during the week. I get up half an hour early everyday to make room for a relaxed 10 minutes in the kitchen, whipping up a bowl of delicious food. It honestly cheers me up. Oddly, it gives me a sense that I’m taking care of myself. It’s all I can do really, for all the strain I put my body under.
As I’ve gotten older, my taste has significantly changed. Granola would never have been on the menu about a year ago and yoghurt just reminded me of off milk. Don’t ask me why. But now I can’t get enough.
This Granola is so simple to make. It’s packed full of nutritious ingredients such as; almonds, sunflower seeds, pumpkin seeds, oats and coconut. A great meal to start the day and keep you full until lunch time. After eating Granola for a while now, I get that it’s a personal thing. Like Porridge; everyone has their own preferences. Some like dried fruits, some hate added spices, some may prefer different nuts and seeds; please feel free to edit my recipe to suit you!
For me, there genuinely isn’t a better prospect in the morning than an alluring bowl of nutty granola with tangy yoghurt and fresh berries. Give me my five minutes in the dim light of the rising sun before I face the world. Just me, my bowl and my thoughts. Ingredients
Note: this recipe makes a lot of Granola. I get sick of making it often so I make a big amount at once. Feel free to halve the recipe if you’re wanting a more demure size!
- 150g honey
- 1 1/2 tsp. vanilla extract
- 350g oats
- 100g sunflower seeds
- 100g flaked almonds
- 100g pumpkin seeds
- 1/2 tsp. ground nutmeg
- 1 tbsp. ground cinnamon
- 100g shredded coconut
Preheat your oven to 150C and have two baking trays ready to toast your granola.
Place the honey and vanilla into a small saucepan and place over medium heat. Heat through until hot and fluid. Meanwhile place all other ingredients, apart from the coconut, into a large bowl. Mix these roughly to distribute the ingredients and spices. Pour over the hot honey and mix thoroughly, until all the oats are coated.
Divide in half over the two baking trays. Bake for 20-25 minutes until golden brown and crisp. About 5 minutes before your granola is ready, sprinkle on the shredded coconut and toast for the remaining time.
Keep in an airtight container and enjoy!