Homemade granola baking in the oven has to be one of the best and most comforting aromas in the world. Just imagining the heavenly scent of cinnamon, almond and maple syrup filling the house is enough to make me want to make another batch of this Fig, Almond + Maple Granola.
This granola recipe is simple, nutritious and downright divine. It’s a recipe I originally made for Universal Store, but it’s too good not to share with you all!
For a perfect breakfast add some granola in a bowl with fresh strawberries and yogurt. I also love sprinkling it generously atop banana ice cream, or simply popping some in a ziplock bag for a delicious on-the-go snack.
Fig, Almond + Maple Granola
Makes one large jar.
2 cups rolled oats
1/2 cup buckwheat groats
2 tsp cinnamon
1 cup almonds, roughly chopped
1/3 cup walnuts, roughly chopped
1/2 cup pepitas
1/3 shredded coconut
3 tbsp coconut oil melted
2 tsbp maple syrup
1/2 cup chopped dried figs
Preheat your oven to 170 degrees Celsius and place some baking paper on a large baking tray.
In a large mixing bowl, combine all the dry ingredients (minus the dried figs) and mix well.
Then add in the melted coconut oil and maple syrup and combine so everything is coated in coconutty, maple goodness.
Transfer the granola onto the baking tray and place in the oven for 25-30 minutes. Be sure to stir the granola after 10-15 minutes to ensure the granola is evenly toasted.
My first encounter with SOL Breads was back when I was growing up in Byron Bay — on our way back from the beach, my mum would buy a loaf of fresh SOL Breads sourdough from the local fruit & veg shop as a treat, and I have fond memories of coming home and watching eagerly as mum cut thick slices to have with lunch.
But SOL Breads has grown into more than simply a supplier of beautiful, healthy and naturally leavened organic sourdough bread. From humble beginnings in a garage in Brisbane’s West End, the SOL family has established multiple cafés around Brisbane, all which boast a wholesome, delicious breakfast and lunch menu — as well as the full range of SOL Breads products.
SOL’s most recent venture is Sol Natural Foods, a café located in the eclectic Fortitude Valley in Brisbane. True to the SOL philosophy, Sol Natural Foods offers fresh, healthy and deadly delicious breakfast, lunch and dinner. Think hearty salads, soup, tarts, savoury muffins, sandwiches and cakes — with many options to cater for those with food intolerances and dietary requirements. And although I frequent all three SOL cafés, I have even more of a soft spot for Sol Natural Foods in the Valley because of their incredible organic pizzas (with amazing vegan and gluten-free options).
Pizza aside, Sol Natural Foods offers an incredible breakfast menu — as well as its own vegan menu. The most difficult part of going to Sol Natural Foods is picking just one thing to eat. The breakfasts include Fanned Avocado on Sourdough with Danish Feta + Salsa Verde; Toasted Organic Banana Bread with Caramelised Banana + Walnuts; and the impressive Sols Breakfast Board (perfect for when you can’t make up your mind!) which consists of Avocado with Dukkah, Soft Boiled Egg, Sourdough, a Mini Croissant w/ Jam, and a Yogurt Berry Muesli trifle.
On my most recent trip to Sol Natural Foods for brunch I ordered something I hadn’t yet tried: the Tomato + Basil Salsa on Sourdough with Hummus, Avocado and Balsamic Reduction.
I was so glad I tried something new because my meal was delightful. The sourdough bread was hearty and fluffy, the hummus fresh and creamy but not overpowering, and the avocado was perfectly ripe. The tart balsamic reduction and lemon cheek cut through the creaminess of the hummus & avocado, and the Tomato Basil Salsa brought the dish to another level. Topped with fresh micro greens and paired with a chai made with house-made almond milk — just perfection.
The Sol Natural Foods café itself is what interior-lovers’ dreams are made of. The exposed ceiling and overall industrial style create an open yet welcoming space, with the wood and metal accents — as well as the pops of yellow on the walls — brightening up the space beautifully. This together with friendly, smiling staff, chilled music, and the comforting sound of the coffee machine all make for a beautiful and delicious café experience.
For me this means thick woolly socks, enjoying steaming cups of tea in bed, oversized sweaters, warming veggie soups, long baths, and of course, big bowls of porridge.
My go-to porridge recipe is my Basic Oats Recipe, but sometimes I feel like something a little extra.
Enter Maple Cinnamon Roasted Pears. These pears are a perfect way to spice up a bowl of oats. The cinnamon spice and the maple bring out the rich, sweet flavour of the pears – taking a wholesome bowl of porridge to another level of deliciousness.
But these Roasted Pears aren’t reserved for Porridge alone. They are a beautiful accompaniment atop pancakes or simply as a dessert with a scoop of yogurt or icecream and a drizzle of date syrup.
Maple Cinnamon Roasted Pears
2 ripe pears
1/2 tsp cinnamon
1 tsp pure maple syrup
1 tbsp coconut oil
Preheat your oven to 180c and line a baking tray with baking paper.
In a shallow bowl, combine the cinnamon, maple syrup and coconut oil. Cut the pears in half and evenly coat the pears in the thick maple mixture.
Now place the pear halves with the cut side facing up on to the baking tray and put them in the oven. After 10 minutes, flip the halves over and roast for another 10-15 minutes, or until lovely, golden and soft.
Meanwhile, make your porridge using my Basic Oats Recipe.
Once the pears and porridge are ready, serve the porridge in a bowl and place two halves of the Maple Cinnamon Roasted Pears on top – don’t forget to drizzle the lovely sweet syrup from the baking tray.