Breakfast is supposedly the most important meal of the day, and whether it is or not, it is certainly the sleepiest. I like to have something small and light with my first cup of tea; I can't face a big meal right on waking but I need something to sustain my energy for the mornings' tasks.

It is usually fruit or something cold from the night before, but my favourite is this delicious granola. It is light, quick and easy to put together a bowl whilst my tea brews and kick-starts my appetite for the day until I have something more substantial later in the morning. 

This yummy granola is extra delicious topped with fresh strawberries, blueberries or raspberries - the soft, juicy sweetness of the berries goes well with the crunchy, nutty, honey-coconut mix. 

You can also sprinkle the granola on top of plain greek yogurt, drizzle with honey and top with extra coconut.

Makes about 8-10 cups
all measurements are metric

You will need:

Wet Ingredients
1/3 cup of raw honey
1/4 cup of maple syrup or rice malt syrup
1/3 cup of extra virgin olive oil
2 tablespoons of water

Dry Ingredients
1/2 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
1/4 teaspoon of celtic sea salt
3-4 cups of rolled oats
1/4 cup of sunflower seeds
1/4 cup of pepita seeds
3/4 cup of nuts, chopped (pecan, walnut, cashew, almond of other of your choice)
1 - 1/2 cups of shredded coconut

Dried Fruit
1/2 cup of currants
1/4 cup of sultanas
1/4 cup of raisins
1/4 cup of sour cherries
1/4 cup of chopped apricots (sun dried, sulphur free)

Preheat the oven to 150°C.
Measure and combine the wet ingredients in a large mixing bowl.
Add 3 cups of the rolled oats and dry ingredients to the wet mixture and combine - a small spatula works excellently.

For the seeds, you can also add or substitute sesame, chia, or any other seed of your choice.
Only add the extra cup of rolled oats or more coconut if the mixture is too wet.
It should be crumbly, sticky, but well combined.

Spread the mixture onto a large baking tray lined with baking paper.
Bake for approx 30 mins until golden brown, stirring every 10mins to ensure even baking.

Once baking is complete, add the dried fruit and combine.
Leave on the tray to cool.

The granola will keep in the refrigerator for approx 2-3wks.

Top with your fruit of choice and serve with milk.

You can also substitute the sugars for one or the other (ie all rice malt syrup or honey).
Most of the ingredients can be switched for anything from your pantry and you can adjust the rolled oat to coconut ratio to your taste. Sometimes I will do 2-3 cups of coconut, and only 2 cups of the oats.

If you have any questions about the recipe, or you try your own variation, leave a comment below, or head over to instagram to share your thoughts!

Kelsey xx