It just so happens to be National Breakfast Week but in my opinion every week of the year should be National Breakfast Week. As cliche as it may sound, there is no better way to fuel your day than to enjoy a hearty breakfast, helping you feel fuller for longer and breakfast also helps stamp out any sugar cravings you may have mid morning.
We’re porridge lovers in our house but to mix things up a little I often make batches of Granolla, which is so easy and the results are delicious. It’s also far more satisfying than any shop bought Granolla and far better for you too.
It’s also another great recipe to get children involved in, whether it’s measuring out the nuts, dried fruit and oats or mixing everything together.
1. Begin my preheating the oven to 180c and gently melting together 3 tbsp. runny honey, 4 tbsp. maple syrup & 4 tbsp. of coconut oil in a pan. This should only take a minute or so. Remove off the heat and set aside.
2. Measure out 3 cups of porridge oats, 2 & 1/2 cups of nuts (mixture of Brazil nuts, hazelnuts, almonds and flaked almonds & 2 cups of dried cranberries, raisins and sultanas). Put all the dried ingredients, except for the dried fruit, into a mixing bowl. Pour the warm melted liquid into the dry ingredients and mix everything together.
4. Evenly spread the Granolla mixture onto a large baking tray and bake for 25 -30 minutes at 180c.
5. Finally remove from the oven and mix the dried fruit through the mixture. Leave to cool for 30 minutes before transferring into a sealed Tupperware tub.