I’ve always been a bit of an odd one when it comes to breakfast. Unlike my SO, who wakes up ravenous every morning (before you get concerned, he’s well-fed at dinner time!), it takes me at least an hour after waking up before I feel like eating anything substantial. I’m much more of a brunch person when it comes to the first meal of the day. I’m all for taking the time to leisurely cook pancakes or French toast on a weekend morning, but let’s be honest this is never going to happen during the week (and it’s probably better for our waistlines that it doesn’t). Something a bit speedier is in order during the week. I’ve also never had a regular go-to breakfast of choice – I remember once going through a cucumber on crackers phase as a kid. I never said I wasn’t a weird child…but then who was a normal child, right?!…
So on to breakfast solutions! Smoothies are a tasty and quick option, and I always have a bag or two of frozen fruit in the freezer. For a more substantial meal, and if I have an extra few minutes when getting ready, then I might make an egg-based breakfast (usually a poached or boiled egg with toast) or if I’ve been even better prepared the night before then overnight oats are very convenient come morning. But for an in-between breakfast, both quick and filling, granola is one of my favourite options right now. As with all my recipes, adjust this granola to your own tastes. Slivers of dried coconut would be a lovely addition, and use any dried fruit you like: raisins, sultanas, cranberries, blueberries, cherries, strawberries, chopped apricots or figs or pineapple, mango, apple, banana chips…
A little note on agave nectar: I’d had a bottle in the cupboard for a couple of years. I think I bought it when it was going through its health superfood phase, but never quite knew what to do with it. In fact, agave nectar is no better for you than other sugar products like honey (it’s actually quite high in fructose), but it works well in this recipe as it’s light and not as sticky as honey. A bit of both seems to do the trick in terms of both texture and flavour. On the other hand, agave nectar is plant-based so perfect for vegans – if that’s your concern then just replace the honey with extra agave nectar.
Ingredients (makes one large jar or tub of granola)
1 tbsp sunflower or vegetable oil
100ml agave nectar
1 tsp vanilla extract
400g porridge oats
100g flaked almonds
150g dried fruit of your choice
1. Preheat the oven to 160C/140C fan/Gas Mark 3. Measure out the liquids (oil, agave nectar, honey and vanilla extract) and mix.
2. Place the oats in a large bowl and pour over the wet mixture, mixing well to coat the oats.
3. Stir through the flaked almonds.
4. Spread the oats out onto two large baking trays – don’t pile them any thicker than about half an inch so they cook evenly in the oven.
5. Bake for 15 minutes until just starting to turn golden brown (keep an eye on the trays while they’re in the oven as they can catch and burn quickly). Leave to cool for 10 minutes on the trays.
6. Tip the granola back into your large bowl, breaking it into small chunks.
7. Stir through the dried fruit.
8. Pack the granola into a large jar or tupperware tub.
The granola will keep for weeks in an airtight container. Serve with your choice of fruit, yogurt or milk for a filling breakfast – some accompaniment ideas here (stewed apples and plums) and here (stewed rhubarb).