Just occasionally I get bored with breakfast. In many ways it’s the one meal that can be monotonous; same cereal, same juice, same toast. One has to make a concerted effort to break the simple pattern of regularity to make a change. A recent talk I went to on ‘nutrition in children’, made me wake up and hence our rather steady breakfast routine has been dramatically changed by the constant whir, grind and grumble of my juicer and the crunch, crunch, crunch of granola.

I have been making granola for ages but somehow this one stands out from all the other variations I have tried. The coconut oil and coconut flakes is what makes it so markedly different, with lashings of almond milk or yogurt  and a dollop of poached pink rhubarb it’s pretty hard to resist. The ‘pink one’ is particularly partial to it and can occasionally be found with her hand in the kilner jar fishing out clusters long after breakfast. Quite yummy and a long way from boring!

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Ingredients:

200g maple syrup
400g jumbo organic gluten free oats
125g hazelnuts
80 g whole almonds
50g walnuts
30g pumpkin seeds
30g sesame seeds
40g coconut oil
50g coconut flakes

Method: 

1. Mix the coconut oil, syrup and oats together and place on a lined baking tray in the oven for 20 minutes at 170. Stir after 5 minutes to make sure the coconut oil has melted and is well mixed in. After 20 minutes the oats should be turning golden, remove and let cool.

2. Toast the nuts at the same time but in a separate oven tray for 10 minutes and then roughly chop

3. Toast the coconut flakes – they turn fast, so keep an eye on them.

4. Once the granola has been toasted, mix in the nuts, seeds and coconut and store in an airtight container.

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Written by the wonderful Joanna Preston of Larder Saga. Check it out for other scrumptious ideas!