As I mentioned last time, breakfasts have been all about the smoothies lately. But you can have too much of a good thing and I donâ€™t want to get in a rut so Iâ€™m mixing things up with a new granola recipe.
Not sure where the inspiration for this came from - possibly the vaguely tropical weather weâ€™ve been enjoying in London lately! Or maybe just the tasty selection of dried fruit in my kitchen cupboards…
Youâ€™ll probably find that most packets of dried fruit have preservatives, sugar and/or oils added to them. Urban Fruit is a little different and prove that you donâ€™t need any of those things to get an amazing product.
They do loads of different dried fruit - apples & pears, cherries, mango, banana, pineapple, strawberries and blueberries & blackcurrants - none of which contain anything but fruit!
I used their “Tremendously Tropical” mix for this Crunchy Tropical Granola which contains some of my favourites: pineapple, coconut, MANGO (my very favourite!) and banana. Topped up with a few extras from my cupboard this made for a seriously fruity granola.
I kept everything else nice and simple with just oats, pumpkin seeds and sunflower seeds. Coated in a touch of coconut oil and maple syrup and baked you get a really crunchy base. Donâ€™t forget a generous pinch of salt! I promise it wonâ€™t taste salty but as youâ€™ve probably heard people say before it simply “brings out the flavours” of everything else.
In keeping with the tropical theme, I like this granola best served with tangy coconut yogurt and sliced banana. Add a drizzle of maple syrup or coconut nectar if you like a little extra sweetness.
Another option, especially if youâ€™re a smoothie person like me, is to try pouring your smoothie into a bowl, topping with a handful of this granola and then eating it with a spoon instead of slurping with a straw.
- 2 C Jumbo rolled oats
- 1/3 C Sunflower seeds
- 1/3 C Pumpkin seeds
- Large pinch of salt
- 1 Tbsp Coconut oil
- 3 Tbsp Maple syrup
- 1/3 C Dried banana coins (the chewy kind not the chips with all the sugar and oil added)
- 1/3 C Dried apricots, chopped
- 1/3 C Dried mango, chopped
- 1/3 C Dried pineapple, chopped
- 1/3 C Large coconut flakes
- 1/3 C Dried cranberries
- Preheat oven to 200C/400F.
- Mix together the oats, seeds and salt in a large bowl.
- In a small saucepan, melt the coconut oil and maple syrup together. Pour over the oat mixture and stir to coat well.
- Pour onto a lined baking try (one with sides is easiest) and bake for 30-40 minutes, stirring half-way through baking time. Use your nose - it should smell toasty but not burnt!
- Remove from oven and leave to cool fully before stirring through the dried fruit.
- Serve immediately or store in a sealed jar/container for up to a couple of weeks.
I treated myself to some fresh flowers too. Homemade granola, flowers and sunshine, what more could you want to see in the morning?!
There are a few healthy granola recipes on the blog for you to choose from:
And for more serving suggestions, take a look at this:
What have you been munching for breakfast lately?
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