I’m a typical morning person, and have kind of become more “extreme” in regards to waking up early than I used to. These days I can hardly even remember last time I slept past nine o’clock. I’m so used to waking up around six in the morning that I naturally wake up early even on the weekends which is a little annoying – I guess my body can’t tell which day it is :P.
According to a Swedish journalist (Björn Hedensjö) the whole morning- or evening personality types are not something you can control yourself but rather something that is genetic, like brown or blonde hair. I’m not sure if I believe that entirely, bu what do I know? Maybe he’s right…
And maybe it’s the same with breakfast, the most important (and delicious!) meal of the day. I LOVE breakfast, and the best ones are homemade granolas.
Here is one of my favorites…
- 2 cups oats
- 2 cupts rice puffs
- 2 cups spelt puffs
- 1 cup slivered almonds
- 1 cup dried figs, diced with trimmed stems
- 1 tsk cinnamon
- 1/4 cup agave syrup
- 2 tbsp almond butter
- 1 tbso melted coconut oil
- 1 tbsp vanilla extract
- seeds from 1 vanilla pod
- 1/2 apple mousse
- 2 cups non-dairy yoghurt
- 2 clementines, diced
- Preheat the oven at 150°C/300F. Combine all the dried ingredients except figs in a bowl.
- Whisk agavesyrup, almond butter, coconut oil, vanilla seeds and vanilla extract in a separate bowl and then add to the dry ingredients. Mix well and spread the mixture over two baking sheets lined with parchment paper. Roast in the oven for about 20 minutes.
- Remove the granola from the oven, add the figs and the roast for another 15 minutes. Let cool completely.
- Fill two glasses with 1/4 cup of granola, top with yoghurt and a few pieces of clementine. Topp with a second layer of granola and serve!
- makes 1 1/2 liter granola, 2 parfaits