Super seedy cinnamon granola and blueberry vanilla compote with yogurt anyone?
I love brunch, I could quite happily have brunch everyday and nothing else.
I think I’ve mentioned more than a few times how much I love eggs to start the day, and I definitely try and steer towards protein heavy meals which personally keep me fuller for longer. When I was asked by M&S to come up with a #SuperBrunch recipe or two I was all a dither as my brunches tend to be the typical bacon and eggs with a couple of sides consisting of perhaps grilled tomatoes or fried garlicky mushrooms or, if I’m feeling really decadent it will be eggs Benedict.
I suddenly had a real craving for something simple and fresh, and really tasty and it’s been a while since I’ve made granola (again, silly because it is such a quick recipe) and I thought it would go really well with a fruity compote.
Cinnamon Granola and Blueberry Vanilla Compote
Oats are a fabulous way to start the day as they release energy slowly, combine that with seeds; pumpkin for energy, sesame for it’s omega 6 fatty acid, sunflower for it’s vitamins and minerals although the list goes on…feel free to add your own favourite combination including chia and hemp.
I also added a variety of nuts which are also packed full of vitamins, minerals and healthy fats as well as tasting great and giving granola an even bigger crunch. I don’t usually chop the nuts as I like eating them whole but do what you prefer.
Adding cinnamon to the granola not only gives it an autumnal/winter flavour, perfect for this time of year, it is also super charged with health benefits, the list is long but it includes lowering blood sugar levels, antifungal and antibacterial properties and so much more.
I used a Chef Tri ply saucepan from M&S to do the first stage of the granola recipe, I particularly like the depth of the pan without it taking up too much room on the hob. Great for large quantities. It has superior conductivity with oven safe brass effect handles, the aluminium sandwiched between two layers of stainless steel helps conduct heat quickly across the whole pan.
I also wanted an excuse to use the Chef mini copper frying pan, you’ve got to admit it’s super cute. It is absolutely perfect for making small amounts of blueberry compote, or sauces for drizzling without having to use a ridiculously large sized pan. As well as looking good it is also oven safe making it a great pan for baked eggs for one. Anyway, I used the pan to make enough compote for one or two servings and as the recipe is speedy it won’t feel like an overindulgent dish when making it for one.
The vanilla flavour mixed with the tart blueberries is a match made in heaven and sweetened with just maple syrup this recipe is refined sugar free. Plus, if you didn’t know, blueberries are packed full of antioxidents, high in potassium and vitamin C, are anti-inflammatory and have many more attributes earning them their superfood status.
I think you’ll agree the combination of this super seedy cinnamon granola and blueberry vanilla compote served atop Greek yogurt is a great superbrunch. I think I even convinced myself to change things up a little more often in my brunch choices. The children can’t get enough of the combination either…that is a win in my book!
Cinnamon Granola recipe…
- 1 tbsp solid coconut oil
- 6 tbsp maple syrup
- 150g rolled oats (gluten free)
- 150g mixed nuts
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp sesame seeds
- 2 tsp ground cinnamon
- 1 tsp vanilla extract - optional
- Preheat the oven to 150ºC
- In a large pan melt the coconut oil with the syrup on a gentle heat.
- Take off the heat.
- Add the rest of the ingredients to the pan and mix well ensuring that they are all covered in oil and syrup.
- Tip the mixture onto a lined baking tray. Spread out to a single layer.
- *Bake for approximately 30 minutes stirring stirring every 10 minutes or so until the oats are golden and crisp.
- Remove from the oven and leave to cool, stirring every so often to break up large clumps (although I like this in clusters)
- *If using a Tefal Actifry place in the basket and cook for 8 minutes. Leave to cool stirring every so often.
This compote is really quick and easy to make and tastes fantastic, it really peps up plain yogurt and is also refined sugar free and whilst I’d recommend making the granola up in advance this is delicious served warm drizzled over natural yogurt before finishing off with the granola, although it tastes just as amazing stirred into yogurt for a healthy treat anytime.
Blueberry Vanilla Compote recipe…
- 100g blueberries
- 50 ml water
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Squeeze fresh lemon juice
- Place ⅔ of the blueberries, the vanilla extract and lemon juice into a very small pan and add the water
- Simmer the blueberries and liquid for approximately 10 minutes until it starts to thicken slightly
- Add the remaining blueberries and cook for another couple of minutes
- Remove from the heat and allow to cool for a few minutes (otherwise you could burn yourself)
- Use to top natural yogurt and stir through
- If you have any leftover compote decant into a jar or dish and keep in the fridge
I love the look of the cookware and it’s ability to be used in the oven makes it a great asset to our kitchen. Absolutely love the diddy frying pan and I know it will become a firm favourite of mine…I’ll be thinking up things to cook just so I can use it!
Do you have a favourite brunch recipe? Do you prefer a savoury or sweet start to the day? I have a lovely sweet potato and kale hash brunch recipe coming up…
Post written in partnership with M&S using products from the M&S range of cook and dine products but all words and opinions are my own.
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