There is something special about breakfast in our house. It’s probably my favourite meal of the day and I have made the ‘Birthday Breakfast’ and the ‘Weekend Breakfast’ a thing – a ritual that I think my children value and will remember fondly as they grow up. I love laying the table at weekends and sitting down to share that first slightly sleepy meal of the day together. The day ahead is somehow full of promise for those short but precious moments. That’s until someone spills their drink all over the table and my bubble bursts! However, I stand by my assessment of the breakfast as a great thing and for those times when it must be a more hurried affair, this granola hits the spot: lovingly made and good for you.
This particular recipe is from Simply Nigella and I have to say that it is foolproof. A batch of this will keep you in healthy breakfasts for a couple of weeks. Most mornings I serve mine with Greek yogurt and some fresh fruit although it’s great sprinkled over salads for extra crunch.
300g rolled oats
2tsp ground ginger
2tsp ground cinnamon
1 tsp sea salt
100g skin on almonds
75g sunflower seeds
75g pumpkin seeds
50 brown flaxseeds
50g flaked almonds
25g sesame seeds
125ml extra virgin olive oil
125ml maple syrup
Preheat the oven to 150C and line a large baking sheet with grease-proof paper.
Mix all the dry ingredients together in a large bowl before adding the wet ingredients and stir through until well combined, tip into the baking sheet and spread the mix evenly.
Bake for 30 minutes before turning the mix and returning to the oven for a further 30 minutes. Allow to cool and store in a airtight container for up to 1 month.
Tip: In my experience you don’t have to be too prescriptive about the ingredients and you could easily substitute almonds for pecans nuts for example, I tend to make it with whatever bits and pieces I have in my cupboards. Maple syrup is quite pricey so if you would like to substitute it for honey then that would work perfectly well too.