A lot of times the only thing that convinces me to leave my cosy and comfy bed is breakfast. Often, I lay in bed thinking of the options and only manage to jump up when I’ve decided on something that tickles my fancy. Though french toast or even this brussel sprout hash would be ideal most of the time, it’s not exactly ideal on a weekday. I’m looking for minimal output and maximum taste options that are quick to whip up and are easy to change on a day to day basis. Did I mention that I hate eating the same thing two days in a row? I know, I’m difficult, but breakfast is an important subject and happens to be one of my favorite meals, so I do take it very seriously!
Granola is usually one of my go tos. I can eat it with yogurt and fruits or with some almond milk or even on top of a smoothie. I love that I can change the fruit and the accompaniments based on the season and have a completely different breakfast year round.
There are millions of granola recipes online and lots of different variations, but over time I’ve come to love this particular one. It’s light on the oil and sugar and has a mellow taste which makes it a great pair for what you can think up. I really like to add hemp hearts and chia seeds to the mixture as I’m incredibly forgetful (usually just way too eager to eat) and always miss these nutritional goodies out. It makes life easier and I’m all for that!
Date, Coconut & Almond Oat Granola
Makes about 5 cups
- 3 cups Old Fashioned Oats
- 1/3 cup Maple Syrup, grade B
- 2 tbsp olive oil
- 1/2 cup medjool dates, roughly chopped
- 1/2 cup almonds, sliced
- 1/2 cup unsweetened coconut, flaked
- 1/2 cup raw pumpkin seeds
- 1/8 cup chia seeds
- 1/8 cup hemp hearts
Preheat the oven to 400°F/200°C. In a large bowl combine the oats, oil and syrup. Using your hands or a large spoon, make sure all the oats are evenly covered. Tip out and spread into a thin layer on a large baking sheet lined with parchment paper. You want to be sure to have a thin layer or the oats will end up steaming rather than getting lovely and crunchy. Bake for about 20 minutes, stirring occasionally to ensure even browning. Take out from the oven when all the oats are a light brown color and leave to cool for 5 minutes.
Then add all of the remaining ingredients and mix it all together so everything is evenly distributed. Let it cool completely before storing in a airtight container. It should keep for about a month – if it even lasts that long!
Fig & Honey 