Today, school heads back (virtually here in Ontario) and even though I’ve enjoyed the lack of routine for the last few weeks (so much napping!), I’m ready to get back to some sense of “normal” (though I use that terms very loosely!).
It honestly feels like nothing we’re living is anything we’ve lived before, which is why routine is so important. Even if your routine has to be wildly different than it used to be, there’s definitely some merit in trying to establish one as we navigate the next wave of the pandemic together (yep, we’re still in a wave of the pandemic over here. Sigh). In my opinion, one of the best gifts you can give to yourself everyday is breakfast. No matter what is on my agenda, I take the time every day to enjoy breakfast (I think it’s actually my favourite meal, if push came to shove!) and I’m definitely in a better mood because of it!
My breakfast most days involves some form of cereal and for the past few months, I’ve been making my own granola (since, you know, staying at home means I’ve had more time to do stuff like that! Silver lining!). My base recipe is just oats with nuts/ seeds baked with maple syrup and coconut oil and then I usually add in dried fruits, maybe more nuts and – always – chocolate (not a lot but I love finding a few chocolate chips in my cereal!).
This version feels like a great way to start this first week back at work – it’s simple to make but had the decedent flavour of macadamia nuts, making breakfast time feel special and a little bit normal, even if nothing else does.
Apricot, coconut and macadamia granola with chocolate chips
Apricot, coconut and macadamia granola with chocolate chips - an-easy-to-make but decedent-tasting granola.
Ingredients
- 2 cups large flake rolled oats (not instant)
- 75g (1/2 cup) macadamia nuts, roughly chopped
- 1/4 teaspoon salt
- 60 mL (1/4 cup) coconut oil, melted and cooled
- 60 mL (1/4 cup) maple syrup
- 40g (1/2 cup) flaked coconut
- 100g (1/2 cup) chocolate chunks
- 100g (1/2 cup) dried apricot halves, chopped into small cubes
Instructions
- Preheat the oven to 325˚F. Line a baking tray with parchment paper.
- Mix the oats, seeds and salt together in a large bowl.
- Mix the melted coconut oil, then the maple syrup into the dry ingredients being sure to coat them well.
- Spread the oat mixture evenly onto the baking tray.
- Bake for 30 minutes until the oats and nuts are golden brown (they will not be crunchy at this stage), stirring every 10 minutes.
- Place the baking tray on a wire cooling rack and allow to cool to room temperature.
- Break any granola clumps up with your hands and place in a large bowl.
- Add the coconut, chocolate and apricots.
- Serve with milk, yoghurt, fresh fruit etc..
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Starting out the day with a bowl of this makes everyday sunnier!
What about you – what part of your routine can’t you live without?
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Buy my books! In the French kitchen with kids and French Food for Everyone: le goûter (after school snacks), le dîner (dinner) and le petit-déjeuner (breakfast) are out now! Click here for details and how to order!
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Any brekkie cereal or breakfast fare that contains chocolate… is a must.