I grew up in a family of breakfast eaters. Like my Mum, as soon as I am awake I am starving and need to fuel my body for the start of the day. My husband on the other hand rarely eats breakfast – I don’t count his morning heart starter coffee as breakfast. The exception is if we go out for breakfast, in which case he has a big fry up.
I couldn’t fathom not having breakfast each day. My stomach would rumble, grumble and make endless demands until I filled it with something. However, while I’m a definite breakfast eater, I’m not a big breakfast eater. The usual scenario used to be two slices of toast with a cup of tea. Granted, it wasn’t particularly nutritious, but it was enough to satisfy me until lunch time.
Lately though I’ve been exploring different breakfast options and my favourites are a bowl of granola topped with fresh berries or toast topped with avocado, slow roasted tomatoes and feta. Both are delicious in their own way, but granola is the no brainer that, even in a half asleep state, I can put together. It also has the added bonus of the crunch helping to wake me up on those mornings I’m a little slow to get started.
This Maple Cinnamon Granola is a variation of my Honey Nut Granola. Packed with oats, nuts, seeds and the fragrant sweetness of maple syrup, it’s delicious, healthy and a wonderful way to start the day. Handfuls of it also make a wonderful snack between meals.
Maple Cinnamon Granola recipe
- 2 cups of rolled oats
- 1/3 cup pecans roughly chopped
- 1/4 cup pistachios roughly chopped
- 1/4 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1 1/2 tsp ground cinnamon
- tsp ¼ sea salt flakes
- 2/3 cup maple syrup
- 2 tbs coconut oil melted
- 1/3- 1/2 cup dried cranberries sultanas or other dried fruit (optional)
- Preheat the oven to 120 Celsius (250 Fahrenheit) and place the oats, nuts, seeds, salt flakes and cinnamon in a bowl. Toss to combine. Add the maple syrup and coconut oil and toss to combine, making sure everything is evenly coated.
- Spread the mixture out on a tray lined with baking paper and bake for 1 hour, stirring every 30 minutes or so to ensure the mixture browns evenly. When golden leave to cool. Add the cranberries, if using, and store in air tight jars.