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Author Notes: You may have read my previous comments on breakfast (Pudding for Breakfast, October 2012), my tiring of cereal and looking for alternatives. The situation reared its head again late last year when our chickens slowed down on their usually reliable egg laying. I believe they need a certain amount of light each day to be productive and so, suffering from sort of avian SAD, the girls were no longer maintaining their full daily quota. My boiled egg breakfast was put on hold and an emergency replacement had to be found.
Enter my granola which I used to make and had rather forgotten about. Crunchy, nutty, seedy and oaty it has zipped to the top of the hit parade once more and even, with the addition of dried cranberries it featured as our Christmas breakfast. On top of Greek yogurt with or without chopped banana it is a rocking start to the day. I feel happily full until lunchtime and even better the whole family love it. —Anna May
Serves 4 for a couple of days.
- 2 tablespoons vegetable or light olive oil
- 100 milliliters maple syrup
- 3 tablespoons runny honey
- 1 teaspoon vanilla extract
- 300g rolled oats
- 50g sunflower seeds
- 50g pumpkin seeds
- 100g chopped nuts of your choice
- 20g desiccated coconut
- 50g dried cranberries
- Preheat the oven to 150c. Mix the first 8 ingredients together in a large bowl. Spread over two baking sheets and put in the oven for 10 minutes. Remove from the oven, divide the coconut between the two and mix well. Return to the oven for a further 10 minutes, when golden remove and allow to cool. Add the cranberries, mix and put it all in an airtight jar or tin.
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Recipe with Cereal