Well, at least to me it is. Granola is something you have in the morning and those are usually spent with those you love; even if it’s just you, because you know, love thyself!

There’s something very intimate about breakfast and mornings, there’s a vulnerability to them that seems that time has expanded and your connection to the outside world seems elusive. My idea of a perfect morning is the no-rush kind, when you’re not fully awake yet, presumably pyjamas still on and coffee in hand. You’re slowly awakening to the world around you and everything is soft paced, even you. And this makes it the best time to sit back and enjoy a nice breakfast.

Truth is I’m not a morning person and yet I somehow love everything about it: the light, the food, the down-tempo. Since I’m not at my best in the early hours, I’m a big fan of make-ahead breakfasts, these perfectly nourishing meals that help you kickstart the day without having to cook so early, in a zombie-like state of mind.

I love everything about this granola. It’s sweet, yet sugar-free, it’s nutty and just the right amount of crunchy. It’s really easy to make and it’s the perfect breakfast on the run. Also, have you noticed how expensive good quality store bought granola is? This is a much more cost-effective version and if pecan nuts are a bit too expensive to your taste, feel free to substitute with walnuts.

I love having this granola with yoghurt or almond milk, but I think it probably pairs equally well with cow milk. Oh, and make sure to add chunks of your favourite fruit for extra pleasure.

This particular batch of granola I made to share with dear friends on an upcoming trip we’re taking. There will be a bunch of us and there’s plenty to go around, since the recipe makes about 20 servings and it keeps very well if stored in an airtight container at room temperature. For a gluten-free version, use certified gluten-free rolled oats.

Homemade Granola

350gr/4 cups rolled oats

100gr/1/2 rounded cup rough-chopped Brazil nuts

100gr/1/2 rounded cup rough-chopped pecans

100ml/1/2 cup pure maple syrup

6 tbsp olive oil

1/2 tsp ground cinnamon

A pinch of salt

200gr/1 cup unsweetened dried cranberries or sultanas

Preheat your oven to 160C/325F. Place two sheets of parchment paper on two baking trays. If you only have one tray, you will repeat the process after baking the first batch. In a large bowl combine the rolled oats, Brazil nuts, and pecans. In a coffee mug or measuring cup, combine the maple syrup, olive oil, cinnamon, sea salt and mix well with a fork. Pour the syrup mixture over the oats, stirring as you go, until the oats are uniformly coated with the syrup blend. Spread the granola mixture evenly on the two baking sheets. If you only have one baking tray like me, you will bake one batch at a time. Bake in the center of the oven for around 20-30 minutes until golden and toasted. Be careful to check them half way through baking and stir them gently. Granola burns easily, so make sure you keep an eye on it after the first 15-20 minutes. Remove from the oven and allow to cool on the parchment paper. Pour in the airtight container you will be using for storage, add in the dried cranberries and stir. Enjoy!