I’ve mentioned my terrible breakfast habits before. Despite always being famished from the moment I wake up, I often don’t make time for the first meal of the day. Winters are the worst. From November to March when my alarm goes off it’s dark outside and the lack of natural light makes waking up a real struggle. On these weekday mornings given the choice of 10 more minutes in bed or a nutritious breakfast, I invariably choose the latter and end up munching on white toast and jam in front of my registration class. It’s not the best start to the day and it’s not a very good example to set either.
So, I’ve decided to make a late New Year’s resolution to start eating breakfast at home. I’ve got a new, louder alarm that I’ve placed more than an arms length away from my bed and I’m looking around for tempting breakfast ideas to coax me out from under my cosy duvet. My only criteria for these breakfasts are the following:
- It’s got to be quick and easy to make.
- It’s got to be filling.
- It’s got to be tasty.
When I saw a post on Warda’s blog for “The Best Granola”, it seemed like a good place to start. Altering the ingredients to suit my whims and my storecupboard, I whipped up a batch on Sunday afternoon and was very impressed with the gently spiced, super-crunchy results. Though a bowl of this alone would be a little sweet for my taste (perhaps all granolas are? I’ve never tried it before), sprinkled over a blander cereal like Weetabix, it’s the perfect start to a day.
Sweet & Spicy Granola (adapted from here)
225g Porridge Oats
75g Plain Flour
50g Desicated Coconut
50g Flax Seeds
150g Brazil Nuts, bashed up
50g Dried Cranberries
200g Brown Sugar
1/2 tspn Salt
1/2 tspn Nutmeg
1/2 tspn Cinnamon
1/2 tspn Cardamon Seeds
1 tspn Vanilla Essence
Preheat oven to 150oC.
Mix the porridge, bran, flour, coconut, cranberries and nuts in a large bowl.
Melt the butter and honey gently in a small pan until a smooth consistency. Add the spices, vanilla essence and salt. Stir well.
Add the wet ingredients to the dry and combine well using your hands.
Lay the mixture out on baking trays lined with baking paper.
Bake in the oven for 45-1 hour taking out frequently and turning mixture to brown evenly and break up into small chunks.
The granola is ready to be taken out the oven when dried and evenly browned.
Leave to cool before storing in an airtight container.