I am not a morning person. I am not a cereal person. Breakfast is a meal usually had on weekends and contains glorious poached eggs, thick stack-able pancakes drowning in syrup, heavenly hollandaise, salty cured bacon or some sort of avocado toast. Breakfast is a slow affair to be savoured that takes upwards of three hours with a bajillion coffees to be drunk. Breakfast during the week, when you are governed by work schedules and due dates and the monotonous inertia of routine, can often be forgotten. Weekday breakfast usually involves one to two coffees, sometimes blended with my salty tears (tears of despair at being separated from my duvet).
I get constant lectures about how I have to eat breakfast to start the day-off "right" usually from smug morning people who drink their green juices and exude healthy from every pore. So here is my attempt to encourage myself to eat better breakfasts. On the days I do right, I have it with a spoonful of Greek yogurt and a whopping big handful of blueberries. And in the event that I don't succeed in ever eating breakfasts again it will make for a delicious crumble topping.
CRUNCHY-MUNCHY TOASTED GRANOLA
- 2 cups rolled oats
- ¾ cup raw almond, coarsely chopped
- ¼ cup pumpkin or sunflower seeds
- ¼ cup chia seeds (or flaxseeds)
- ¼ cup quinoa puffs
- ¼ cup raisins (or any dried fruit, chopped into small pieces)
- Handful of coconut flakes
- 4 tbsp. coconut oil (LIQUIDY - Do not add solid coconut oil)
- 4 tbsp. honey or maple syrup
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- Pinch of salt
- Preheat oven to 180 degrees C
- In a large bowl, mix everything together except the dried fruit and coconut flakes.
- Spread the mixture on a non-stick baking tray lined with baking paper, and bake in oven until golden brown (roughly 20 mins), taking the tray out every 5-10 min to mix the granola quickly and re-spread. This helps it brown more evenly and stops the edges burning.
- Remove from the oven, add the raisins (or chopped dried fruit of choice) while the granola is still hot, mix through and leave to cool completely.
- Store in an airtight container at room temperature for up to a week.
• For a more caramelized flavour and slightly clumpy granola, add 2 tbsp. coconut sugar to the mixture before baking.
• This is just a blue print. Try different combinations of nuts, seeds and fruit or you know put whatever the fuck you want to eat in it because its morning and everything tastes like cardboard before midday anyway.