Since finishing college for this year, I have been able to have more time for breakfasts, which is good as it allows me to put together different bowls of granola, and even make fresh granola once I’ve woken up! This recipe is for a gluten free version of my granola, but you could substitute the gluten free oats for ‘normal’ oats, if you don’t have problems digesting gluten, like I do.
If you follow me on Instagram, you may have noticed when I posted a photo of my breakfast a couple of weeks ago, this is the recipe for the breakfast I featured on there. To make the granola, I combined gluten free oats, ground ginger, sunflower seeds, flaked almonds and crushed pecans. I don’t have a set ratio that I use, I just add as much of each ingredient as I want to be in the granola. I’m someone who really likes nuts and seeds, so I added quite a lot into my granola, but you can just add however much you want. I then mixed all the dry ingredients with enough honey to combine all of the nuts, oats and seeds. To bake, I used a fan oven at 180 degrees Celsius and cooked the granola until it was golden brown. (About fifteen minutes). I tried Icelandic style yogurt recently, and I much prefer it to other natural yogurts, the texture is a lot thicker and it tastes nicer, like yogurt mixed with creme fraiche. I chopped up some strawberries and combined them with the yogurt to eat with my granola. To top it off, I added more crushed pecans and sunflower seeds.
Alternate serving suggestion
I also like to add slightly more fruit to my breakfast sometimes, to make it healthier and as a lot of fruit is in season now, it isn’t too expensive! For the above breakfast, I added one sliced peach and a couple of strawberries in with my yogurt and granola. I think it’d also taste really good with banana, mango, raspberries or passion fruit. Don’t worry, I didn’t eat the succulent.
Until next time,
Holly Olivia x