What’s not to love about home made granola? At Treseren, our home made granola recipe is served with a fruit platter and creamy Greek yoghurt as part of our table set with fruit juices and home made jams, all ready to help yourself before we cook up the main breakfast options.
We love the breakfast part of hosting stays for our wedding guests. Sometimes it’s just the couple themselves for their elopement wedding, sharing a beautiful breakfast together on the morning of their special day. For those being joined by families and friends, for their wedding, there’s a wonderful coming together over breakfast to share the excitement and set everybody up with good food and cheer ahead of the preparations.
The next day, breakfast brings everybody together again to reflect on the wedding day and enjoy special time being together. Nobody has to cook or clear up, it’s time to enjoy home cooked breakfast with us looking after you – always such a treat.
Last weekend, our guests who were not all regular fans of granola, loved it so much they asked for the recipe. I’ve been making this since our days running Treann, our five star bed and breakfast in Padstow (where we received a Gold Award and Breakfast Award from Visit Britain inspectors and lots of lovely reviews from our guests which you can check out here.)
During our ten years at Treann, it was always my Sunday ritual to make the granola for the following week’s breakfast. There are so many granola recipes out there. Mine was inspired by visits to Sydney where my sister, Bree lives. Breakfast is a big thing for Sydney-siders who enjoy weekend breakfast – brunch in the sunny mornings before the heat of the day really begins. Gorgeous bircher mueslis and granolas feature heavily in all the cafe menus and I was very much inspired by Bill Grainger, a chef in the Surrey Hills whose breakfasts are legendary.
This granola recipe has been tweaked and refined over the years. I love it with pecans, but really you can add or take away different nuts or seeds depending on personal preference.
Treseren Home made Honey Granola Recipe
200 grams jumbo porridge oats
50 grams pumpkin seeds
50 grams sunflower seeds
100 grams of flaked almonds, roughly chopped
100 grams of pecans, roughly chopped
50 grams of desiccated coconut
1 tsp ground cinnamon
4 tbsp oil (Light olive oil or ground nut oil)
4 – 6 tbsp runny honey to coat (This can easily be substituted for maple syrup to make the recipe vegan)
Greek yoghurt and fresh fruit and berries to serve
Pre heat the oven to 180 degrees (160 degrees if using a fan oven)
In a large bowl, mix all the dry ingredients together.
Add the oil and runny honey and mix. This should ‘coat’ the dry ingredients. You don’t want too much oil, but make sure there is enough oil and honey to bind the ingredients. If you feel you need to add a little more, do so a table spoon at a time.
Tip on to a lined baking sheet that has quite deep sides and spread out to form an even layer.
Bake for approximately 15 – 20 minutes. After 10 minutes, stir the ingredients, turning over to ensure even cooking and golden brown colouring. Repeat every five minutes until you are happy that the nuts are toasted and golden.
Remove from the oven and allow to cool completely.
I like to store mine in air tight kilner jars which keeps the crunch for longer and looks lovely on your breakfast table.
Note: You can double up the ingredients to make one big batch, but if you do, use two baking trays to ensure you get even and golden cooking.
For a sneak peek at our wedding feast menu, visit the blog post here.