Granola

Do you have morning routines? Just after I get up, I usually practice yoga for about half an hour, to wake up my body after a long night of sleep. Then comes breakfast, my favourite meal of the day. I couldn’t skip it, I love it too much. In the morning, I like to take my time. I am unable to get ready in a rush, and always end up being late if I don’t give myself enough time.

During week time, I would typically eat either bread with jam or honey or cereals such as muesli, granola or porridge. Granola comes to the top of my list, always homemade. I usually prepare a big batch that will last me a couple of weeks. But sometimes it doesn’t take me that long to finish it as I find myself snacking on it at all times of the day! Here is the latest granola recipe I made, inspired by the season – I hope you like it.

Granola Recipe – makes a big jar

• 300g oats
• Apple and pear compote: 2 cooking apples (peeled, cored and cubed), 1 pear (peeled, cored and cubed), juice of ½ lemon, 25g agave syrup
• 100g dry figs, chopped
• 100g dry dates, chopped
• A chunk of fresh ginger
• 150g maple syrup or agave nectar or honey
• 50g walnuts
• 50g hazelnuts
• 75g pumpkin seeds
• 30g poppy seeds
• 2tbsp sunflower oil

1. Start by preparing the apple and pear compote: put all the ingredients in a saucepan and cook on a medium heat, with a lid on, for about 10min, until the apples and pear are mushy. If needs be, mash with a potato masher or blend until smooth.
2. Preheat the oven to 160°C.
3. In a large bowl, mix the oats with the walnuts, hazelnuts, pumpkin and poppy seeds.
4. In a large saucepan, mix the compote with the maple syrup, ginger and sunflower oil. Heat for a few minutes until smooth. Add onto the oats and mix.
5. Spread on a baking tray. Put in the oven for 45min, taking out and mixing it all every 10min.
6. Leave to cool down, then add the figs and dates and mix well. Store in a glass jar.
7. Enjoy! I love it with almond milk or goat’s cheese yogurt and fresh fruits.