I have been craving this particular breakfast for months now but every time I would go to buy granola my health conscious conscience got the better of me. It seems even at the health food stores granola has a ton of extra crap in it that my body just doesn’t need. I don’t know about you but I don’t want salt  + sugar in my breakfast….at least not all the time. In the end I finally decided to just get over my lazy self and make some granola the way I wanted it.

. 1 cup of oats

. 1/4 cup of steel cut oats

. 1/2 cup of shredded coconut (unsweetened)

. 1/2 cup of pumpkin seeds

. 1/2 cup of dried apricots, chopped into small pieces

. 1/2 cup of dried figs, chopped into small pieces

. 2 tbsp of chia, flax or hemp seeds (a mixture of, or you can use just one)

. 2 tbsp of coconut oil, melted

. 2 tbsp of maple syrup

Preheat the oven to 300. Dump everything into a large bowl and mix it together using your hands. Spread the mixture out onto a baking sheet and bake for 30 minutes, flipping halfway through. Remove from the oven and let cool. Store in an airtight glass jar for a week or two.

To serve: I have been eating this batch of granola with some plain greek yogurt and sliced pineapple but you can pretty much serve it with any fresh fruit!

*Want to mix it up a bit? Try adding any of the following to your granola

. sliced almonds

. walnuts, chopped

. pecans, chopped

. raisins

. dried cherries

We decided to take advantage of our Family Day long weekend by inviting a few friends over for a bit of food and a little play time with Poppy. The flirtng was instant as Pop began to work her magic. Sharon was the first recipient of the our little one’s flirty flirty ways and then it was on to the boys. There was a ton of fun to be had with jumbo chalk, books, bowling, and a few tattoos ( thank you paul for teaching poppy it is o.k. to draw on something other than paper ).  Top it all off with a little dance party and I would say the day was a sucess.

Makes about 15 med-small biscuits 

For the biscuits:

2 1/4 cups all purpose flour

2 tsp sugar

2 1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

6 tbsp butter, chilled and diced or grated

1 cup feta, crumbled

6 stalks scallions, finely chopped, green parts only

1 cup plain yogurt ( I used greek 2% )

preheat the oven to 450. Line two baking sheets with parchment paper and set aside. Sift together the flour, sugar, baking powder, baking soda and salt. In your stand mixer using the pastry attachment add the dry ingredients and cut in the chilled butter. Using the paddle attachment fold in the feta and scallions. Now add the yogurt and mix until just combined. Place two inch balls of the dough on the prepared baking sheets and bake for about 15-20 minutes or until the tops and bottoms begin to turn a nice golden brown.

for the spread:

1/4 cup cream cheese

1/4 cup sour cream

1 tsp lemon juice

1/2 tsp lemon zest

1 heaping tbsp dill, coppped

1 heaping tbsp scallions, chopped

Add all of the above to your food processor and mix until combined.

Additional ingredients:

300g smoked salmon

capers

Lemony Greens:

1 small tub of mixed greens

lemons

olive oil

baby tomatoes

cucumber

red onion

To assemble:

cut biscuits in half, add a good sized dollop of the cream cheese spread and top with smoked salmon, capers and some lemony greens. We served these with a side of scrambled eggs and a little side salad made with leftover lemony greens, some red onion, heirloom tomatoes and cucumber. Enjoy!

*recipe adapted from baconeggcheesecake