I’m not generally one for breakfasts. We usually get up and go to work on just a cup of tea. If we feel like it we might have some ‘free toast’ from work. There is an abundant supply of bread at work – ducks would be in their element.
We’ve decided to start eating breakfasts as we usually struggle to make it to lunch time and end up grazing on things. Steve at work has a jar of sweets that everyone dips into – and by 11am you find yourself scooping out it’s contents to get you through to lunchtime.
So, we’ve done the ‘perfect omelette’ (I usually save omelettes for the weekend when we need some sustenance for boat work) and today we have granola.
I made this last night. It’s not all that time consuming but I think you’ll need at least an hour to make it – and however long it takes for the granola to cool down before you add the apricots.
It’s pretty simple. You roast jumbo oats in agave syrup, cinnamon and sunflower oil. You then add in sesame seeds, pumpkin seeds, sunflower seeds and almonds and keep roasting until it’s all golden. When it’s cold you stir in some chopped dried apricots.
We had some for breakfast this morning with a handful of raspberrries and blackberries, a sliced apple and a good glug of almond milk. It looked quite nice in my new enamelware pudding basins which double up as breakfast bowls.
Very very tasty and sure to keep us going until lunchtime.
I made rather a lot of this so the rest of it I’ve decanted into a kilner jar (as the recipe suggests) so that should serve us well for several breakfasts to come.
Have a good day !