Catherine Devaney shares a recipe from a kitchen in the Fife countryside
I have a closely guarded secret. Just sometimes – not every day – I wake up before my husband and the two little bed invaders and eat my breakfast alone, wrapped in a blanket with proper coffee in hand, savouring the calm peace of the early morning kitchen.
Usually it’s so early that even Monty doesn’t bother to get up from his basket, but for me the best mornings are when I catch the first watery light with the dawn birdsong. I can tell that the seasons are turning now because my secret breakfast has changed. The need to ward off the darkness with warm porridge and honey is fading. Spring mornings call for the crunch of toasty homemade granola, creamy chilled yogurt and mango puree for extra zing.
For an easy crunchy granola, toast jumbo oats then mix with chopped apricots, prunes, toasted hazelnuts, flaked almonds and pumpkin seeds, then stir through warmed honey. I like to add some ground cinnamon and ginger just now for a last hint of wintry spicy warmth. Bake at 160C fan for 8-10 minutes then gently break up and turn the pieces over and give them another 5 minutes to bake. Remove from the oven and allow to cool on the tray.
My granola with a twist is my daughter Jessica’s favourite: pink granola. Softer and stickier, make this by adding pureed cherries (frozen are best) and grated fresh beetroot. The pink one will need a few extra minutes in the oven to bake. It’s delicious layered with berry compote and raspberry yogurt. Mix the two granolas together for a really pretty cereal and display proudly in a mason jar!
Music to cook to
Pharrell Williams’ Happy. The song title says it all Eat pink granola and dance…there’s no better way to start the day!