IMG_2281.JPGBecause you all asked (well, beautiful ladies Makara and Kell did), and because it was so amazing, I'm sharing my mid-week granola situation in a bit more detail. I ended up tweaking the recipe because I love coconut, it was late and I was tired (in spite of my commitment to THE HUSTLE). Originally from Sarah (whose recipes I always love), I have had this granola recipe bookmarked for a while now. I'm raspberry-happy most of the time - will put them in near anything with some brown sugar and a bit of flour - so knew this would be nothing short of wonderful. I often use dry fruit in my granola and muesli, but had never tried frozen, so this was something of a revelation.  I made a half batch, as that was the amount of oats I had left, but a full batch would be well worth the work.


INGREDIENTS * 2.5 cups of oats * 1 cup or so of desiccated coconut * 1/2 a cup of pecans, roughly chopped * a couple of tablespoons of white chia seeds * 1/4 of a cup of coconut oil * 1/4 of a cup of maple syrup * 1/2 a teaspoon each of cinnamon, ground ginger and nutmeg * 1 cup of frozen raspberries

METHOD In a large roasting tray, combine the oats, coconut, pecans and chia seeds (and, really, anything else you want to throw in). In a small saucepan, melt the coconut oil and maple syrup and allow to cool a little, adding in the spices before combining in the large tray with the dry ingredients. Fold through the frozen raspberries at the last minute, as you'll want them to stay whole (so, frozen), until you transfer to the oven. Bake for about 25 - 35 minutes at 180, or until golden and crispy but not dried out (it will set a little as it cools).

I'm not sure how long it will keep, what with the (frozen / fresh) fruit - the beauty is this granola is so damn delicious it won't last more than a week anyway, you'll eat it all up. I had my first taste on Thursday morning. I stood at my desk (where I have my breakky on weekdays) and told half the people in my office that I loved myself and the concept of breakfast and that it was the best thing I'd ever baked and they wished they were me.

Sure, a little dramatic, but suffice to say this batch was an absolute dream.

* Adapted from A House in the Hills


brekky 3During the week I eat my breakfast at work. I leave the house early, usually by 7 AM after a glass of vegetable juice which I drink standing over the sink, worried I'm already late. Though, no matter if I am, I make time for a latte from my favourite local cafe and jump on the bus. My real breakfast happens at my desk, pouring over the Sydney Morning Herald and the Guardian, alongside a little New York Times and quite a bit of Pinterest - catching up on the world while I eat my muesli. It's much the same each day, a generic sugar-free muesli, some chia seeds, a bit of LSA mix, a dollop of Greek yoghurt and whatever fruit I happen to have on hand (usually blueberries, strawberries or a banana). One of my favourite blogs, however, is Simply Breakfast - a lovely bit of writing and pictures about that one special, all-important meal. I love the stunning photography, but I especially the idea of pausing for a moment, before the day gets away with you, and appreciating the beauty in the detail. Simple pleasures like a pot of coffee, or a perfectly ripe bit of fruit in season or some toast with just the right amount of crumble and lots of runny honey.

brekky 1

brekky 2* All images from Simply Breakfast, by Jennifer Causey