It’s February, which means the focus this month is on my favourite meal of the day, breakfast. Each week I’ll be sharing a breakfast recipe that you can make with your mini sous chefs. The perfect way to kick off the weekend, as I guess you’re not likely to have much time to be stirring up a mess during the week!
And the first of our breakfast recipes is homemade granola. It’s so much cheaper than the shop bought stuff and I think it tastes much better too. You’re able to chuck in pretty much any sort of nuts and seeds you have lurking in your cupboards and you know exactly what is going into it.
We make a lot of granola but the magic ingredient in this recipe for my honey and coconut granola is definitely the honey. But no ordinary honey. We’ve used Scottish Heather Honey from the Scottish Bee Company. Concerned about the rapidly declining bee population they have hives up and down the country and are driven by a team of expert bee farmers, who work tirelessly to make sure our bee population is thriving. Not only is the honey delicious but each jar comes with a packet of seeds to plant, so you can give something back to the bees and it’s a great way to educate children about the importance of bees to our environment. A win win in my view.
The making and the eating is unsurprisingly a hit with kids. The whole process is very similar to making flap jacks but you don’t even need an excuse to eat it for breakfast. Serve with milk or sprinkle over yoghurt with raspberries and blueberries.
1. Pre heat the oven to 200C and line a baking tray with baking paper.
2. Gently stir together 200g. of Scottish Heather Honey and 5tbsp. of rapeseed oil in a pan over a low heat. Remove from the heat once mixed together and smooth.
3. Add 300g. of porridge oats, 35g. of mixed seeds (we used pumpkin and sunflower seeds), 70g. of sultanas, 80g. of desiccated coconut and 40g. of flaked almonds to the honey mixture. Fold all the dry ingredients together, making sure it is all covered in the honey mixture.
4. Transfer the mixture on to the baking tray and bake at 200C for 18 minutes.
5. Leave to cool before transferring the granola into an airtight jar.
* Always make sure children are supervised when operating hobs and ovens.
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