Recently I’ve been on a bit of a mission to find delicious and easy breakfast options that make you want to roll out of bed in the morning.
Granola in my opinion is like muesli royalty. It’s essentially the same list of ingredients but by baking them, you end up with this crunchy, caramelised goodness that feels more like a warm hug than a breakfast cereal.
I think the appeal of granola is the beautiful sweetness of the oats, nuts and seeds, after being baked in honey or brown sugar. You just want to eat it right out of the jar. I’ve made my granola with agave syrup to add a little bit of natural sweetness but I prefer to let the fruit and honey do the talking when you put it altogether.
Granola can be made ahead of time and stored in an airtight container – it’s a nice crunchy option to add to the breakfast rotation. It’s also a good one to pack for a breakfast picnic!
Crunchy granola with berries and yoghurt
For the granola
2 cups rolled oats
1/2 cup coconut flakes
1/2 cup pumpkin seeds
1/3 cup sunflower seeds
1/2 cup flaked almonds (or whole almonds roughly chopped)
1 cup macadamia nuts, roughly chopped
5 tbs agave syrup
3 tbs coconut oil, melted
1 tsp cinnamon
1/2 cup dried fruit (I used cranberries and currents)
2 tbs chia seeds
For the granola, combine all the dry ingredients in a bowl. Add the agave syrup, coconut oil and cinnamon and mix through so the oats, seeds and nuts are nicely coated. Place mixture on a lined baking tray (I spread mine across 2 trays) and place in the oven at 180 degrees for 15 – 25 minutes, or until nice and golden. Keep an eye on it to make sure it doesn’t brown up too much – you may need to turn over a couple of times during cooking so it toasts evenly.
When cooked, take out of the oven and leave to cool. It will be beautiful and crunchy. Add the dried fruit and chia seeds. Store in an airtight container.
Serve crunchy granola with a couple of big spoonfuls of greek yoghurt, mango, berries, shredded coconut and honey. You can use whatever fruit is in season. Poached nectarines would also be nice with this recipe…