Making mornings easy

Mornings are hard at the moment. And I'm a morning person, so that's saying something!

While we are being spoilt with warm winter sunshine in the middle of the day, the early mornings are cold with a capital C. We are being hit with the kind of icy winds that make people in Wollongong say things like, "it must be snowing somewhere!" The thought of letting my toes touch the cold bare floorboards in the morning is enough to make me shudder. Add to that a little person who still wants to check in with us a few times during the night and the snooze buttons looks mighty inviting.

But there IS something I can do to help start the day right and motivate myself to make it to the kitchen. It does take a teensy amount of planning but it is always worth it. The trick is: plan a delicious breakfast. Looking forward to eating something amazing takes the sting out of getting out bed. Oh, and a hot cup of tea helps too, but that goes without saying it, doesn't it?

Last weekend I took my own advice and toasted a batch of granola to enjoy during the week. The macadamia nuts and dried peaches in this recipe remind me of warmer weather, so it is perfect right now. Granola is so simple to make and you can customise the ingredients to suit your own tastes. 

I'll say it again. Mornings are hard.

Make breakfast easy. 

Peach and Nut Granola

1 cup whole raw macadamia nuts

1/2 cup raw almonds

2 cups rolled oats

1/2 cup raw buckwheat

1/4 cup sunflower kernels

1/4 cup shredded coconut

1Tbsp brown sugar

1/2tsp cinnamon

1/4 cup olive oil (don't use a heavily flavoured variety)

1/4 cup pure maple syrup

1/3 cup dried peaches, roughly chopped

Preheat oven to 150•c. Line a baking tray with baking paper.

Halve the macadamia nuts and roughly chop the almonds.  Place the nuts into a large bowl with the rolled oats, buckwheat, sunflower kernels, coconut, sugar and cinnamon. Mix together, then add the oil and syrup. Stir to ensure the wet ingredients are evenly mixed through.

Pour the mixture onto the baking tray and spread into an even layer. Bake for 30 minutes, stirring 3-4 times to ensure the mixture is evenly toasted.

Allow to cool completely on the tray, then mix the chopped dried peaches into the toasted muesli. Store in an airtight container. 

Enjoy with milk or plain greek or natural yoghurt. I like to add extra fresh fruit too.


N.B. While typing up this blog post I was delivered a slice of my neighbours Raspberry Bread. It was incredible.