instagram pinterest twitter facebook rss

Jessica Joy

Knitwear designer and writer

Since I’ve been cycling a lot more these days a hearty breakfast has become a must, and the humble oat my grain of choice. I’m a big sucker for porridge but after discovering this recipe from the Kitchenist blog I decided to have a go at granola. I’ve adapted the recipe a little to fit what I had in my cupboards and it was (thankfully) delicious!

3 cups rolled oats
1/2 cup sunflower seeds (mixture with and without husk)
1/4 cup honey
1/4 cup maple syrup
1/4 cup sunflower oil
1 tsp. vanilla extract
1/2 teaspoon cinnamon
pinch of sea salt
1/2 cup raisins

There was a slight disaster from the outset when I, trying to minimise washing up, decided to use the same pan for toasting and roasting; when this happened. Who knew?! So giving in to the frying pan I toasted the oats over a low heat for about 3 minutes, added the seeds and warmed them through for another minute or so. After mixing in the syrup, honey, oil, salt and cinnamon the whole thing was transferred to the oven (pre-heated to 150C) for 30 minutes, stirring occasionally.

Outcome: Yumm! The salty husk of the sunflower seeds tasted so good with the sickly sweet honey and syrup. I’m a big fan of syrup on sausages too, in case you wondered.

Submit comment