Homemade Granola

Breakfast. The most important meal of the day. When it comes to breakfast there are just so many choices, combinations galore, from the classic full English to the fruit salad and all the oozy egg varieties and bakers experiments in between. In my house breakfast is the most sociable meal of the day, a nice cup of green tea, poached eggs and avocado on toast and the general chatter that comes from sharing your home with some of your best friends.

This week’s call for home made granola comes from DIY,  French lifestyle blog  Make my Lemonade.  The easy-to-make recipe comes with an equally mouthwatering ice cream recipe, well, when it comes to breakfast – anything goes! Add this concoction to your breakfast table and be sure to  1)  know exactly what you’re eating and 2) wow your breakfast guests, be them friends or family.

Homemade Granola

To make it you will need:

150 g of raw millet, 

150g of oat, 
40g of blanched almonds, 
40g of hazelnuts, 
50g of squash seeds, 
50g of sunflower seeds,
40g of flaxseeds, a few pine nuts and other seeds that you might think of…
1 teaspoon of cinnamon, 
To make the binder: 50 g  agave syrup and 8 cl of water.

Before doing anything, pre heat your oven at 180°C, and cover your baking tray with baking paper. In a mixing bowl, add all the dry ingredients and mix well. Then add the water and the agave syrup, mix until the ingredients stick to each other. Spread the mix on the baking tray . Bake for 40 minutes. Stir every 10 minutes. Then let it cool completely before placing it into an air tight box.

Cinnamon and Almond Ice-cream

To make it you will need:

3 egg yolks, 
80g of brown sugar, 
25cl of almond milk,
20 cl of almond cooking cream (available in organic stores)
1 teaspoon of cinnamon and one teaspoon of vanilla extract.

In a mixing bowl, put the sugar, the cinnamon and the egg yolks, whip until it gets blanched.

In another mixing bowl, mix the almond milk, the cream and the vanilla, and add it to the other mixture. Pour the lot into a sauce pan on a low heat in order for it to thicken, Don’t stop stirring until cream coats the spoon. Let the mixing cool down completely by putting it to one side, it shouldn’t take too much time… Then put it into your ice-cream maker for 15 minutes.


Put into a small bowl: put 3 tablespoons of soy yogurt, a handful of your homemade granola, a scope of almond and cinnamon ice-cream and add some agave syrup on top!