Granola for breakfast!

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….).

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Granola for breakfast!
Serves 4

  • 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!

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Muesli Slice…

….Or what I like to call throw it all together slice! I’m a big one for holding on to things a little while loooonger than most would consider okay. Home and lifestyle mags, clothing, books, recipes I might never use, leftover ingredients…yes, that one tablespoon of golden syrup sitting so snuggly in the neck of that plastic bottle or a few spoonfuls of that muesli I really like but doesn’t quite span far enough for a bowl at breakfast time!

Now I think this is possibly something that came from my Mum  (don’t get me wrong, she is certainly no hoarder!). I just love turning out all those leftover packets of different cereals, dried fruit, and a few seeds and nuts lying around and creating something new. By themselves, they barely make a meal but put them together and you’ve got a very scrumptious and fairly nutritious muesli slice. Just throw it all together and ta daaaa!

This is one of the easiest slice recipes I’ve come across too. I was able to throw it all together in a matter of minutes. Again with this one I just love the versatility in adding anything you like – apricots, dried fruit, nuts….even a little bit of chocolate..ooooh.

Muesli Slice

I got this basic recipe from Sanitarium but added my own bits and pieces I had sitting around in the cupboard. Different mueslis or cereals have different flavours, so experiment with a few to see which ones you like best.

  • 2 1/2 cups untoasted muesli (I combined two or three different cereals)
  • 1/2 cup shredded coconut
  • 1/2 cup dried strawberries
  • 1/2 cup currants
  • 1/4 cup flaked almonds
  • 1 1/4 cups self raising flour
  • 125g margarine
  • 1/4 cup brown sugar
  • 3/4 cup honey

Pre heat oven to 175°C and line a 17cm x 27cm slice tin with baking paper or just spray a few times. Place muesli, coconut, strawberries, currants, almonds and flour in a large bowl. Melt margarine, with sugar and honey in a small saucepan over medium heat. Add to muesli and mix well to combine. Place mixture into prepared tin and smooth the surface. Bake 25 minutes or until golden. Cool completely before cutting into slices.

I iced my slice once it has cooled but it really is quite okay as it is!

For the icing

  • 2 tablespoons of cocoa
  • 2 and a half cups of icing sugar
Combined the cocoa and icing sugar with a little water. I always get this ratio very wrong but it seemed to be quite spreadable with 2 tablespoons. If you like a darker, more chocolaty taste – add more cocoa. This slice recipe is already quite low in fat compared to some slices but if you wanted to make it even more healthier…you could of course replace the 125 grams of margarine with 250 grams of apple sauce or puree!