One of my favorite things on the breakfast menus here in Sydney are definitely all the million different granola/fruit/yoghurt combinations, and I’m always super inspired to see all the various ingredients the chefs pair together. But it all starts with a nice granola base, and what better way to have it whenever you like than to make it at home (Especially because lots of store-bought varieties are packed with sugar and hydrogenated fats, which could easily be avoided). So here is my recipe, which can of course be altered with all the different seeds, nuts, dried fruits… Whatever you like really:) And my favorite breakfast combination? Greek yoghurt, fresh mango, granola and a few pieces of fresh mint<3

INGREDIENTS:

• 1 cup of rolled oats
• 1 cup sunflower / pumpkin seeds combination
• 1/2 cup shredded coconut
• handful of dried raisins / cranberries
• 1/2 cup chopped almonds and pecans
• generous 3 tbsp honey
• 3 tbsp virgin coconut oil
• pinch of salt

METHOD:

1. Put the oats, seeds, coconut, raisins, nuts and salt in a large bowl and mix.
2. Heat the oil and honey over medium heat until the honey is really nice and runny and pour over the dry ingredients. Mix well again.
3. Arrange it nicely on a large baking tray covered with a sheet of non-sticking paper and bake for 10 minutes, then gently stir and move around a bit, and continue baking for another 10-15 minutes, until nice and golden brown.
4. While still hot, transfer the granola on one or two large dining plates – if it cools on the trays it will stick to the paper and will be impossible to remove.
5. When cooled simply transfer into a nice storage glass or box and it should stay crunchy for a few weeks, but I’m sure it won’t last as long anyway.