What’s not to love about Bill Granger? I came across his name when I was on holiday in Sydney earlier in the year. The recommendation came through from a colleague that I must *must* visit Bill’s in Surry Hills, for breakfast one morning.
Bill Granger is known for his modern twist on breakfast and brunch-food and excels in such dishes. While I was in Australia, I was lucky enough to enjoy a couple of bowlfuls of what is labeled on the menu as ‘Bill’s Granola’ – served with greek yoghurt and fruit compote, this was divine. I went back a few more times to enjoy the same meal.
Recently I was back over in Sydney and a visit to Bill’s in Surry Hills had become quite high on my list. Surry Hills is a delightful wee suburb, minutes on foot from the CBD and well worth the small trek especially in the early morning sunshine and fresh spring air. I went back for the granola again, and then later in the week tried the ricotta hotcakes, with banana, topped with a slice of honeycomb butter – this dish was also pretty exceptional and I could have done with a tub of the honeycomb butter to take home with me. I have since found the recipe online, and this will be appearing on my blog one day very soon.
When I eventually arrived home I couldn’t believe my eyes when I came across Bill’s granola recipe in a blog post written by the man himself, and couldn’t wait to get in the kitchen and make it…so here we are (with some of my own additions….).
Granola for breakfast!
- 100 grams jumbo porridge oats
- 50 grams mixed seeds
- 50 grams blanched almonds, roughly chopped
- 50 grams pecans, roughly chopped
- 25 grams desiccated coconut
- ½ tsp cinnamon
- ½ tsp mixed spice
- 2 tbsp oil
- 2 tbsp runny honey
- Greek yoghurt, to serve
- rhubarb, or a selection of berries
Preheat the oven to 180 degrees. In a large bowl, mix all of the granola ingredients together. Tip out on to a lined baking sheet and spread out to form an even layer. Cook for 15 to 20 minutes, stirring a couple of times until the nuts are toasted and golden-brown. Remove from the oven and allow to cool completely.
Serve with rhubarb and thick Greek yoghurt. Enjoy!