Granola, plain yoghurt and some berries or fruits must be the ultimate start of the day. Or maybe that’s just my humble opinion? Anyway, this is how most of my breakfasts look like.

I love long and cozy breakfasts with eggs, bacon, pancakes, grilled sandwiches and things like that. But those kinds of items only occur on our breakfast table on the weekends. As an everyday breakfast before work I rather have a bowl of granola. It’s light, healthy, simple and delicious. Gosh I like my yogurt with crisp and spicy granola! When we were abroad in the Philippines last fall I had such a huge craving for my normal breakfast after having like omelets and scrambled eggs with bacon and banana ketchup for several weeks. It felt like a huge relief when we were served yoghurt and serials on the plane back home.


Granola is an enhanced version of müsli. The distinction between these two types of yoghurt toppings lie in the roasting and the addition of oil and some kind of sweetener. The granola gets crispier since it’s roasted with, in my case, coconut oil and honey which results in a crumbly texture. Because it’s baked it’s also better suited for flavoring. Adding a ground spice to müsli which is just lightly roasted or not roasted at all will give you a dusty taste. But when the spices get a real going in the oven all the flavors burst out. When making this granola it smells cinnamon buns all over the place, and I bet even the neighbors could smell the wonderful aromas from cardamom, cinnamon, vanilla, coco and roasted nuts.

You can of course make your own tweaks to this recipe by adding your favorite nuts, use different kind of seeds and swap the dried melon and cranberries for some other dried fruit. Take another kind of oil or use agave- or golden syrup instead of honey if you’re a vegan or if you just want some variation. Only the sky is the limit.

I really hope you give this recipe a try. I promise it’ll save many everyday breakfast dilemmas 🙂




250 g rolled oats
250 g buckwheat flakes
70 g flaxseeds
70 g sunflower seeds
75 g plain hazelnuts
75 g plain almonds
150 g coconut oil
100 g mild runny honey
1 ½ tsp cardamom seeds
1 ½ tsp ground cinnamon
½ tsp vanilla powder (ground vanilla bean)
1 tsp salt

100 g coconut flakes/shavings
250 g dried cranberries
250 g dried melon

Oven: 175 C°


Turn on the oven. Place the hazelnuts on a baking tray and roast in the oven for a couple of minutes or until small cracks can be seen in the shell. Place the hot nuts in a kitchen towel and rub them against each other. It’s important to do this while the nuts are still warm otherwise the shells will stick to the nuts again.

Muddle the cardamom seeds in a pestle and mortar until finely ground. I forbid you to use pre ground cardamom since the taste is bland compared to the newly bashed one. Place coconut oil, honey and spices in a pan and bring up to gentle heat. While the oil is melted remove from the stove and stir in rolled oats, buckwheat flakes, flaxseeds, sunflower seeds and roughly chopped almonds. Make sure everything is covered with the coconut oil blend. Transfer to a baking tray lined with parchment paper and bake in the oven for 40-50 minutes or until nicely golden. Stir the granola every 10th minutes or so to get an even coloring. Roughly chop the hazelnuts and add to the tray after about half the baking time.

Let the granola cool down before adding the dried fruits and coco. Store in an airtight container to maintain the crispiness.

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