My perfect relaxed weekend at home would start with breakfast at Baltzersens in Harrogate. This Scandinavian inspired café has something for everyone in our family. The Boy loves their waffles, there’s plenty of choice for Glutenfree Man and a real mix of savoury/sweet, healthy/indulgent to tempt me depending upon my mood. They also serve great coffee.
Whatever else ends up on our table I almost always order the Yorkshire Skyr with buckwheat granola and seasonal fruit compote. So this recipe has been inspired partly by Baltzersens and partly by a realisation that I was eating oats for breakfast much too frequently. Absolutely nothing wrong with oats – a bowl of porridge is a great way to start the day – but I believe variety is important. For me, this is a way of mixing up those midweek breakfasts a bit.
On to the recipe. This serves 4 – 6 as a topping for yoghurt. If you want a bigger bowl with milk or are feeding a crowd then the recipe will easily double. This one is not bad for a quick dessert either.
Buckwheat (sometimes called buckwheat groats) is a seed rather than a grain and is gluten free. More supermarkets in the UK are starting to stock this now, usually in the wholefoods aisle.
Preheat oven to 160°C.
Place all of the dry ingredients in a large mixing bowl. Stir so that the spices are evenly distributed.
Add oil and syrup and mix well using your fingers so that the nuts and seeds are coated.
Line a baking sheet with greaseproof paper and spread the granola evenly in a thin layer.
Bake for 10 – 15 mins (depending on your oven) until golden.
Once cooled keeps in an airtight container for up to a month so scale up the recipe if you want to batch bake and store for easy midweek breakfasts.
Don’t like cashews? Hazelnut or pecans are great too.
If nuts aren’t your thing substitute for pumpkin or other seeds.
You can switch the coconut oil for softened butter and the maple syrup for honey depending on personal preference.
Cacao nibs are a great addition. Mix in ¼ cup after cooking.
I love this dumped in a bowl with yoghurt and fresh or dried fruit for breakfast but it layers up really prettily in glasses for an easy dessert.
Oh, and if you are in the area then do give Baltzersens a try.
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.