During the school/work week I normally prepare a hot breakfast for my darlings (!) but I feel weekends are about R&R and cooked breakfasts are not an option (other than the odd lazy brunch). Son #2 has recently joined a new soccer team that can require quite early Sunday morning starts, and I wanted to have something nutritious and filling available (which would still allow me/us to milk every last second of lie-in time!!!).
Brownieville Boy (!?!) has a
The granola is actually really good - I have made a couple of batches, and have discovered that if I make it minus chocolate chunks Brownieville Man (!) loves it too. The cocoa gives a subtle background flavour that really works well at breakfast time - he actually prefers it to my more normal cinnamon version. RESULT!!!
Cocoa and Hazelnut Granola
300g porridge oats
2 heaped tbsp pumpkin seeds
2 heaped tbsp sesame seeds
2 heaped tbsp linseeds
2 heaped tbsp sunflower seeds
1 heaped tbsp cocoa (sifted)
2 heaped tbsp soft brown sugar
100ml honey/maple syrup
150g toasted hazelnuts (or just plain if you don't mind the skin)
1 tbsp rapeseed/sunflower oil
75g good dark chocolate - chopped small (optional)
Preheat oven to 150 C
Pour all the ingredients (except chocolate) into a baking tray and bake for about 30 minutes, stirring regularly after 10 minutes. Ovens vary greatly, it could be ready after 20 minutes (you'll know when the oats begin to colour and the nuts release their beautiful smell).
Allow to cool completely.
Add chocolate pieces if using.
Store in a pretty jar (if you're into that type of thing!!)
I'll let you know about all offers for the sporting big time!