Breakfast in Hawaii

Lately, I’ve been going to Hawaii in the mornings. In my mind.

I’m totally in favor of shopping and eating  local and I know the environmental impacts of the transportation of our food. But, do you know those small papayas?

One morning, many years ago, at a cute little bed and breakfast on the north shore of Kauai, I was served a half of papaya filled with plain yogurt and homemade granola with a drizzle of honey on it and it was amazing! Since then, every time I go to Hawaii, I make sure to stock up on yogurt, granola and papayas (if there’s not a tree in the yard to pick from) and our family enjoys that same breakfast. Recently, I bought a case of papayas at Costco and they’ve been bringing a little sunshine to our breakfast table this winter.

I’ve been making homemade granola for a long time but I’ve never had a reliable recipe until recently when I found this one. It is so simple—6 cups of dry ingredients to 1 cup of wet—and it is great every time.

I usually use 4 cups of rolled oats and then 2 more cups of a combination of any of the following:
shredded coconut
seeds (sunflower, pumpkin, flax, hemp, sesame)
nuts (almonds, pecans, hazelnuts, walnuts)
dried fruit (raisins, apricots, dates, but add these after baking so they don’t get hard)

Wet ingredients include the sweetener and oil. I do 1/2 cup honey or maple syrup and 1/2 cup of olive oil.

Just preheat your oven to 300°F, combine your ingredients in a big bowl and add some salt and maybe cinnamon to taste (I like a pinch of garam masala, too) and spread the mixture on to a parchment lined baking sheet. Bake, gently stirring every 15 minutes, until the granola is golden-brown and dry (40 to 45 minutes).

Until Hawaii…enjoy!

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