I’m obsessed with granola. Oops.
I’ve been obsessed with eating granola for the entirety of 2017 more or less. The only danger of granola is – it can be mind numbingly boring. Honestly. If done wrong, granola can literally be the culinary equivalent of eating sand. Dreadful stuff. That’s why I’ve been trying to do as many different things with it as possible to make breakfast more interesting than my usual 2016 breakfasts – a cup of strong coffee and a deep breath.
Playing around with different textures and punchy flavours keeps granola from being a mundane go-to and becomes something you actually crave to kick-start your day. And again, as with my previous recipe for Toasted Coconut & Raspberry Granola – this isn’t a recipe for actual granola. I don’t have time for that. This is a recipe for what you can add to the granola to make the shop-bought stuff even better.
So as simple as it sounds – pour some granola in a bowl. Add some desiccated coconut along with a small pinch of cinnamon. Roughly chop up some dried apricots and throw in before roughing all up with a fork to evenly combine. In a dry pan, fry some pumpkin seeds until they start gently making a popping nice. Leave these to one side.
Put a few tablespoons of Greek yoghurt into a cup of a mug and add a teaspoon of rose water. Stir this with a fork before drizzling over the granola. Finish off with the toasted pumpkin seeds.
MIKEY AND THE KITCHEN. 