I like routine. I’m very much a creature of habit. Both of these facts mean, despite the fact I’m not all that great a person before 9am, every morning I religiously make porridge, made with milk and cinnamon. So to mix things up a little and after drooling over Deliciously Ella’s blog for inspiration and alternative healthy breakfast ideas, I’ve concocted a batch of granola, paired with beautifully poached plums in vanilla.
Plums are coming into their own as August draws to a close and they should be at their very best for the next few weeks. Serve over the granola with the gorgeous gooey syrup or with Greek Yogurt for another breakfast alternative. Aswell as tasting too good to be true the aroma from the plums and the granola promise to be sweet and sublime, so it’s definitely worth your time. I guarantee it will be worth getting out of bed for!
1 vanilla pod
4 tsp. Xylitol
200g jumbo porridge oats
85g crushed pecan nuts (place in a plastic bag and bash with a rolling pin!)
35g flaked almonds
110g pumpkin seeds
70g cashew nuts
110g of raisins
3 tbsp. runny honey
4tbsp. coconut oil
4tbsp. maple syrup
The Baking Bit…
1. Place the nuts and the porridge oats along with the cinnamon into a bowl and mix the ingredients all together.
2. Place the coconut oil, maple syrup and honey into a pot on the hob and on a low heat gently simmer until the oil has dissolved into the honey and the syrup and a runny liquid has formed.
3. Fold the hot runny liquid into the dry ingredients, ensuring everything is covered.
4. Transfer the granola mixture onto a baking tray and bake in the oven for 35 minutes at 180C. Every 5 to 10 minutes stir the mixture in the oven to ensure the top of the granola doesn’t burn and the entire mixture is baked through.
5. Remove from the oven and leave to cool before adding in the raisins and then store in an airtight tin.
6. To make the poached plums, half and remove the stones of four plums. Place them face down in a pot, ensuring they’re not on top of one and other. Cover them with enough water that the plums are just covered and no more. Add the seed of one vanilla pod and the xylitol.
7. Bring to the boil and then on a low heat allow them to gently simmer for 5 to 10 minutes. Remove the plums and heat the remaining juices on a higher heat until a syrup has formed.