Breakfast Crush

This is for those of you who love oats, who like a substantial breakfast and may have been cutting down on those refined sugars. I have been making muesli, granola and the like in many different versions and incarnations over the years. Each time I try to cut out the oil or the sugar, reduce this or that hoping to make a better healthier batch of breakfast love. But it was Sarah Britton’s granola that inspired this most recent offering. And just quietly I love it. Love. It. Really.

As usual there were a few changes, just a few tweaks. I didn’t have any flaked coconut so I used desiccated coconut and I was generous with my rolled oats. What I have enjoyed for breakfast is the coconut oil – it has transformed the toasting process. And if I am honest I think the addition of sea salt just makes the toasted almonds sing. So this is my new breakfast crush. I am fussy. I like breakfast, but I get tired if it fails to perform or deliver that wow, yum factor.

This has it all – Breakfast Crush Granola.

Breakfast Crush Granola
Ingredients:
4 -6 cups rolled oats
1 cup raw almonds, chopped roughly
1.5 cups desiccated coconut
1/4 tsp. finely ground sea salt
1/3 cup liquid honey
4 Tbsp. coconut oil
Directions:
1. Preheat over to 180°C.
2. In a small saucepan over low-medium heat, whisk oil and honey together.
3. In a large bowl combine oats, almonds, coconut, and sea salt.
4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).

Hungry?

I have days when I am really bored with breakfast and just plain hungry. I am usually looking for cereal or something with a satisfying crunch. Sarah Britton’s Chunky Chocolate Buckwheat Granola looks amazing. Have you heard about Sarah from My New Roots? It is healthy eating with great commentary and images that tempt even the most reluctant healthy eater. I am going to try it this week. I am sure it will be too good to wait for breakfast. Shall we cook together and chat about our baking over a cuppa tea at the end of the week? Let me know.