I’ve finally found my favourite, easy recipe, full of almonds and coconut.
‘Tis no secret I can’t cook, so don’t worry, it’s not my own concoction! But that of my dear friend and incredible Californian cook Gaby Dalkin.
On weekends, during Summertime, I set the table in the garden for breakfast outside, and we make the effort. The girls love it - in fact - my favourite breakfast collection is named after my eldest daughter, Honor. Have a look below for some breakfast tabletop ideas.
So here goes with the recipe, which can be made well in advance:
I first preheat the oven to 300 ˚F. Then I combine the dry ingredients in a large bowl which includes:
3 cups of oats, 1 cup of almonds,
½ tsp cinnamon,
¼ tsp ground cardamom,
½ tsp salt.
Next, I add 5 tbsp maple syrup,
¼ cup coconut oil
3 tbsp honey to a saucepan on medium heat.
I’ll remove the pan from the heat once the ingredients have fully melted and add 1 tsp vanilla.
I then mix the wet batter with the dry mixture on a parchment-lined baking sheet and finally place the granola in the oven for 30 minutes.
After 30 minutes, I toss the granola slightly and place it back in the oven for 10 more minutes.
Once baked, I sprinkle over 1/3 cup of cherries, cranberries and dried apricots, and let the granola cool before tucking in.
Hope you enjoy it as much as I do!
The crockery is from the Honor collection
