Breakfast, as we all know, is the most important meal of the day. With our busy lives and access to convenience foods at every turn, getting off to a nutritious start can be challenging. Having a stash of homemade everyday nut and honey granola at the ready is my morning back-up plan. Using whole rolled oats as the base ingredient with free-handed measures of nuts and dried fruit, this granola is addictively good. In our house it’s eaten by the fistfuls as in-bewtween snacks, tossed into fruit parfaits or as toppings for breakfast muffins. Often Skylar and I will sit gossiping on the kitchen counter late at night, the granola nestled between us, while I pick out the chewy blueberries and she the honey coated almonds.
Growing up in the 70’s our weekday breakfasts usually involved bowls of piping hot Jungle Oats with a splash of cold milk and gravely white sugar sprinkles. And if we were lucky, strands of golden syrup were jackson-pollocked all over the place. The joys of childhood pleasures. While the sweetenings weren’t ideal, it was one way of making sure we’d plough through our bowls of porridge.
Once regarded as ‘old people’s food’, oats is once again on the up and trending on all the hippest breakfast menus. Come winter, we’re going to to be hot-stepping it with flavour combos that’ll have you thinking it’s a cake for breakfast kind of situation. My pantry is never without this staple. Just think, without oats there’d be no South African crunchies! Almost on the scale of a national disaster, that would be. There’s something so honest and nostalgic about oats. It’s versatile, cheap as chips and packed with enough nutrition to fortify an army. To make the honey granola, you’ll need all your favourite nuts, dried fruits, whole rolled oats, coconut and honey, of course. Swapping out the usual butter for coconut oil makes this granola even healthier.
Side note: If you’re a local resident, do yourself a huge favour and order the dried blueberries from Faithful to Nature, South African’s biggest on-line food site. They stock just about everything that you’d want to throw into this granola. Their dried sour cherries are, Mwah! For more granola inspiration this gluten-free almond and puffed rice granola is another breakfast favourite in the Bibbyskitchen.
Everyday nut and honey granola
- 2 cups whole rolled oats
- 3/4 cup desiccated coconut
- 1 1/4 cup raw almonds
- 1 cup raw walnuts, roughly chopped
- 1/2 cup pumpkin seeds
- 2/3 cup sunflower seeds
- 1/4 cup sesame seeds
- 2 teaspoons ground cinnamon
- pinch salt
- 1/4 cup coconut oil
- 3 tablespoons water
- 200ml (3/4 cup plus 2 tablespoons) honey
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1/2 cup Turkish apricots, roughly chopped
- 1/4 dried blueberries
- Preheat the oven to 170º C. Line a large baking tray with parchment paper or foil and spray with non-stick cooking spray.
- Combine the oats, coconut, nuts, seeds, cinnamon and salt in a large bowl.
- In a separate jug, heat the coconut oil, water, honey and vanilla. Whisk together to combine.
- Pour the warm honey syrup over the oat mixture. Mix thoroughly to coat the oats.
- Spread the mixture onto the tray and bake for about 30 minutes, turning over several times during the cooking time.
- Remove form the oven and mix in the dried fruit. Cool completely before storing in an airtight container.
- To assemble the breakfast pots, start with a layer of honey roasted granola in a mason jar. Top with vanilla Greek yoghurt and fresh seasonal fruit. Finish with a handful of muesli and a drizzle of honey.