Current obsession? Taking pictures of my breakfast.
I’m on holidays, so every day I’m trying something new for breakfast, like this bright and beautiful Almond, Apricot and Buckwheat Granola that I’m currently loving on. Then I photograph it and devour it. I enjoy experimenting with breakfast goodies because I know that shortly I’ll be headed back to work and eating breakfast out of a jar. Not that that’s a bad thing, I pack as much nutrition as I can in those jars, I just don’t put as much care into the presentation and all. Believe me, it feels like the only meal I do right some days.
Breakfast is the meal I probably put the most thought into. I just can’t do cereal anymore. Maybe all those years of eating cereal for every meal at college has ruined it for me (along with tubes of cookie dough and boxed macaroni, blech). A bowl of thick homemade yogurt topped with a crunchy granola and some fruit is more my style these days or a steaming bowl of oatmeal. Whatever the dish, hot or cold, buckwheat seems to be the star ingredient for me. This superfood is actually a seed, not a grain, that is full of essential nutrients and easily digestible proteins. Research is showing that the high level of tannins found in buckwheat are good for the gut and help keep our intestines clean and resistant to harmful bacteria.
And red wine has a high amount of tannins too. I’m just going to leave that information with you.
Apricot and almonds are a favourite combination of mine. I’ve also added some white chocolate chips in here because chocolate just makes me happy. I’ve discovered, purely by being impatient, that if you add the chocolate to the granola when it’s still slightly warm, it melts and creates the most amazing sweet, glorious granola clusters. Any granola stores really well, which makes throwing together a quick breakfast really easy when you’re pressed for time. A bowl of yogurt, a good handful of granola and some fresh fruit is a great way to start the day. And don’t think granola is only for breakfast! It’s a great snack to pack when you’re on the run and also eaten by the handful when your feeling a little peckish, say just before dinner time?
Hurray for holidays, lazy mornings and good for you food!
Apricot, Almond and Buckwheat Granola
*yield is approximately 4 cups of granola
- 1 1/2 cups rolled oats
- 1/2 cup raw buckwheat
- 1/4 cup raw sunflower seeds
- 2 tbsp. brown sugar
- 1/4 tsp kosher salt
- 1/4 tsp cinnamon
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 tsp almond extract
- 1/2 cup dried apricots, chopped
- 1/4 pepitas
- 1/4 cup almond slivers
- 1/4 cup white chocolate chips
- Preheat the oven to 300° and line a sheet pan with parchment.
- In a large bowl, combine the oats, buckwheat, sunflower seeds, brown sugar cinnamon and salt; set aside. In a small dish microwave the coconut oil until melted and stir in the honey and almond extract. Pour that on top of the oat mixture and stir to combine.
- Spread oat mixture in a thin layer on parchment the lined sheet. Bake for 20 minutes. Add the pepitas and almonds to the oat mixture and stir on the baking sheet. Bake for an additional 15-20 minutes until oats are golden.
- Remove from oven and allow the mixture to cool on the baking sheet. Once the oats have cooled. stir in the apricots and white chocolate (you can add them when it is still slightly warm and the chocolate will melt and create yummy clusters). It will firm up as it cools.
- Store granola in an airtight container for up to 3 weeks.
Notes: Serve this granola scattered on top of this easy DIY Homemade Yogurt.
Want more granola goodness?
Try this Strawberry Almond Granola