9 September 2011

Let There Be Breakfast

And there was granola. And it was good. I might be paraphrasing the Bible ever so slightly, but what is writing without some artistic licence? Either way, you get the gist of it.

I adore breakfasts. Absolutely love 'em. The very thought of what I'm going to eat the next morning excites me throughout the entire day. I'm not joking. Like most people, I detest waking up, very much preferring to hibernate, but breakfasts... ahh breakfasts. Breakfast is the only thing which can pry my lifeless body out of bed each morning. Then again, my breakfasts don't consist of boring bread and butter. I don't mean to brag, but my breakfasts are fantastic, and I spend more time than I care to admit making breakfast treats. Often I make buns. Other times I make breads. And sometimes, I make granola. 
Lately I've been hooked on this particular granola, based on Jamie Oliver's (yes him again) Easy Granola from his Food Revolution programme. I've made some adjustments here and there to satisfy my palate (ie. adding roasted hazelnuts), and even created a special weekend version (ie. adding chocolate flakes.) What I really love about this recipe is that it's so easy to make, so tasty, so full of life. Using maple syrup rather than sugar leaves the granola with a sweet flavour without being too artificial or cloying.

Just a subtle sweetness, which goes well with the natural seeds and nut flavours. The original recipe calls for dried cherries and apricots, but I'm not one for dried fruits (save for raisins.) I very much prefer rodent chow. Nonetheless, I'm a big believer in allowing people to put pretty much whatever they want to their granola. I won't judge anyone who adds apricots or whatever to their granola. What you put in it is your business. Mix and mingle all you wish, and voilà! 

{Easy Granola}
Adapted from Jamie Oliver

185 g. rolled oats
130 g. whole almonds
130 g. whole hazelnuts
3 heaping tbsp. of pumpkin seeds
3 heaping tbsp. of sunflower seeds
3 heaping tbsp. of flax seeds
3 heaping tbsp. of sesame seeds
1 tsp. cinnamon
70 g. desiccated coconut
2 generous pinches of fleur de sel
3 tbsp. of maple syrup
2 tbsp. olive oil

Prewarm the oven to 177°C. Mix all the dry ingredients together, then add the liquids and stir together. Spread evenly on a baking sheet and bake for approximately 20-25 minutes. Stir every once in a while. Let the granola cool before you start eating it.

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