It’s always in the best hotels that I opt for the granola at breakfast. Yes, it’s delicious, but I also love the Kilner jar presentation, and the mouth-watering sides of berries, Greek yoghurt, and honey drizzle that it comes with. It just looks so pretty. And I’ve finally found my favourite, easy recipe, full of almonds and coconut.
‘Tis no secret I can’t cook, so don’t worry, it’s not my own concoction! But that of my dear friend and incredible Californian cook Gaby Dalkin.
On weekends, during Summertime, I set the table in the garden for breakfast outside, and we make the effort. The girls love it – in fact – my favourite breakfast collection is named after my eldest daughter, Honor. Have a look below for some breakfast tabletop ideas.
So here goes with the recipe, which can be made well in advance:
I first preheat the oven to 300 ˚F. Then I combine the dry ingredients in a large bowl which includes:
3 cups of oats, 1 cup of almonds,
½ tsp cinnamon,
¼ tsp ground cardamom,
½ tsp salt.
Next, I add 5 tbsp maple syrup,
¼ cup coconut oil
3 tbsp honey to a saucepan on medium heat.
I’ll remove the pan from the heat once the ingredients have fully melted and add 1 tsp vanilla.
I then mix the wet batter with the dry mixture on a parchment-lined baking sheet and finally place the granola in the oven for 30 minutes.
After 30 minutes, I toss the granola slightly and place it back in the oven for 10 more minutes.
Once baked, I sprinkle over 1/3 cup of cherries, cranberries and dried apricots, and let the granola cool before tucking in.
Hope you enjoy it as much as I do!
The crockery is Sharland England, from the Honor collection
xx,
