In Sarah what's-her-face's annoying column in Sunday Life (The Age) magazine I read that highly successful people eat the same boring same slop breakfasts every day. Apparently it's because they don't want to tax themselves with decisions. I'd never thought my lack of success could be isolated to my passion for varied breakfasts but I can accept this as a high, but reasonable price, for my love of this meal. Every now and again when I'm resting from crepes a la Orange, quinoa porridge or poached eggs with everything I like to make homemade granola. This one has been doing breakfast duty for 2 weeks running. I make a batch on Saturday and make my way through it over the course of the week. I named it Hazelnut, Blood Orange and Maple Syrup Granola but when I listed the ingredients over coffee with a friend (including Honey, Brown Sugar, Maple Syrup) she literally shrieked in horror "Three Sugars!" So I've renamed it Sugar 3 Ways Granola.
Last week I added Medula dates. This week it was blood orange. Use what ever is on hand.
2 cups of rolled oats
125 gm butter
1 cup of honey
60 ml of maple syrup
1 tablespoon brown sugar
1/2 cup of dessicated coconut
1 cup of chopped hazelnuts (I had hazelnut meal in the pantry)
1 blood orange. Zest skin, slice thinly.
1. Place oats in a bowl.
2. Melt the butter and honey is a small saucepan.
Add the brown sugar. Once melted pour over the oats and combine. It should be nice and wet.
4. Add coconut, hazelnut and orange zest. Stir well.
5. Grease an oven tray and spread the oat mixture well. Shake the maple syrup over the top.
6. Slice the orange thinly and place on a baking tray.
7. Bake for 25 minutes at 160 degrees. Keep an eye on it. You don't want it to burn. The orange might need longer. You want it dry but not burnt. Once it cool use a spoon to break it up.
8. Store in an airtight container. I eat it with milk and yogurt. Enjoy.