Finding the time to make a healthy, tasty breakfast can seem as appealing as tidying your wardrobe, however this doesn’t have to be the case, if you set aside an hour or so, your breakfast can be planned for several weeks in advance, and trust us, this is one breakfast you will not get fed up with!
So, what is this game changing breakfast? Well it is a crunchy, nutty granola that is baked in a lavender infused maple syrup, with a touch of mango, a pinch of pecans and much, much more.
If you do find yourself getting a little bored of the same breakfast, why not change it up, instead of the mango try strawberries, raspberries or which ever fruit you fancy.
Now, onto the fun part creating a mouth watering breakfast to get you started for the day.
Lavender & Mango Granola
2/3 cup (160ml) maple syrup
2 and 1/2 tsp dried culinary lavender
1 and 1/4 cups (240g) buckwheat groats
1 and 1/4 cups (100g) rolled oats
1 cup (120g) raw cashews
1/2 cup (55g) chopped pecans
1/4 cup (30g) roasted unsalted peanuts
1 tsp cinnamon
small pinch of salt
2 TBS coconut oil
1 tsp pure vanilla extract
3/4 cup (85g) chopped dried mango
Pour the maple syrup into a saucepan, and add the dried lavender. Heat the saucepan over medium-low heat. When the syrup starts to boil, stir it. Turn down the heat just a little and wait for the syrup to bubble again. When it starts bubbling, stir the syrup, and let it continue bubbling for about 2 minutes. Turn off the heat, and let the syrup stand for about 2 hours.
When the maple syrup has been infused with the lavender, preheat the oven to 325 degrees F (165 degrees C). Line a large baking sheet with parchment paper.
Mix all the dry ingredients in a large bowl (buckwheat groats, oatmeal, cashews, pecans, peanuts, cinnamon, and salt).
You’ll notice that the maple syrup is very sticky and stiff. Heat the maple syrup with the coconut oil over medium-low heat, until the oil has melted and the liquid is runny. Turn off the heat and add in the vanilla. Pour the wet mixture with the dry ingredients, and stir everything until well incorporated.
Spread the granola mixture on the prepared baking sheet. Bake for 35 to 45 minutes, or until the granola is browned. Rotate the baking sheet once for even heat distribution.
Let the granola cool before breaking it up. Mix the dried mango with the granola when it is cool enough to handle.
Store the granola in an airtight container in room temperature for 1 to 2 weeks.