Breakfast and I, we're not good friends. I'm a morning person, but I detest all breakfast foods. Cereal - yuck, toast - yuck, porridge - over done it, eggs - bleurgh first thing in the morning. It's a challenge.
I recently re-discovered Pret Breakfast Pots on a trip to London and suddenly my mornings were saved (until I overdo it and go off them of course). But currently they're the perfect breakfast for me - not too sweet, not soggy, not bready, just filling, nutritious and yummy.
The only problem is that Prets (can I say Prets??) are few and far between in deepest, darkest Lincolnshire, so I've had to make my own. I searched and searched for a recipe or even an ingredients list to no avail. So in the name of research I forced myself to sit on a train home from London and eat a Pret Breakfast Pot very slowly at 5pm trying to work out what is in their granola recipe. After a bit of fiddling in the kitchen I think I've got somewhere near it. Chewy and crunchy and slightly spiced, with not too much fruit.
The great thing about granola is that you can adapt it to suit you and your family. This is a very simple granola without nuts or a tonne of dried fruit - which I find too sweet in the morning. But of course you can add what you like - maybe some pecans, dried cranberries or almonds.
My children love these pots too and they make a good nutritious snack as well as a more balanced breakfast. You could even top fresh berries with yogurt and granola if you don't want to make the compote.
To get you started you will need:
For the granola
4 cups (360g - approx) of oats (I used the jumbo ones) 3/4 cup (175ml) sunflower oil 1/2 cup (125ml) honey (I use a light honey so that the flavour doesn't over power the granola) 1tsp ground cinnamon 5 ready to eat apricots - chopped 5 ready to eat prunes - chopped
For the fruit compote
1/2 a bag frozen summer berries 2 handful fresh strawberries 1 handful fresh raspberries 2tbsp sugar 1tsp cornflour (optional)
Greek yogurt to serve
Makes a large jar of granola,enough for a week or two and enough compote for one week.
Pre-heat your oven to 150c
Whisk together the oil and honey and pour it over the oats, mix in well with the cinnamon. Spread the mixture onto a lined baking sheet and press out evenly. Put into the oven and bake for 25-30 minutes, turning tossing the granola every now and again so it browns evenly. Keep checking how it's doing because there is a very fine line between crunchy and chewy granola and burned to a cinder granola.
Meanwhile put your frozen berries in a saucepan with the sugar over a medium heat. When they start to release their juices throw in your raspberries and half of the strawberries (I quartered my strawberries first) and turn the heat down a little - it should simmer gently, not boil. After about five minutes when all the fruit is soft blitz it up in a blender until smooth. You can leave it chunky if you prefer.
Mix a little of the compote with the cornflower and a spot of water to make a paste, then add it to your berry mixture. Heat for a few minutes until it thickens. This gives it a jammy texture without the need for tonnes of sugar or boiling away the goodness.
Chop the remaining strawberries up into small pieces and fold through the compote to give it some texture. Leave to cool.
Remove your granola from the oven and allow it to cool. Crumble it into large chunks and fold through the dried fruit.
Spoon a little compote into the bottom of your pot or bowl and top with some Greek yogurt and finally with some granola.