Breakfast bar

Balance. I'm forever searching for the perfect balance. Whether it's between aesthetically pleasing or highly functioning. Sugar rush yummy or tummy helping healthy. This spot combines both those quests. Using precious, and by that I mean sparse, kitchen countertop purely for display or storing more unsightly packages of food? Eating something fun and easy in the mornings or a power-packed fiber king?

I opted for a bit of both. The kitchen cupboard real estate is still a display spot. Except now it holds our breakfast goods. We now know how much coffee is left instead of having a half a bag stuck in hiding in a different cupboard each week. My new favourite spread because I'll always be a sucker for coconut. Most important though, are the giant amounts for cereal. Nut packed for my guy and homemade cherry for me.

Ah, I feel settled and zen, already. Have a great week.

Cherry nutty granola

500 grams 4-grain flakes 

500 whole wheat flakes

125 grams brown almonds

125 grams bitter almonds

125 hazelnut pieces

400 grams unsweetened dried cherries

1 tablespoon cinnamon

1 teaspoon salt

75 grams coconut oil

1 tablespoon vanilla paste

100 grams maple syrup

heat oven to 180 celsius. Mixed all the dry ingredients in a large bowl. Melt the coconut oil and add the vanilla paste and maple syrup to mix. Coat the grain, nut and cherry mixture and toss to coat. Bake in a single sheet on moderate heat for about ten minutes. let coo and break into bite-sized clusters.