We often repeat the same breakfast each morning, body and brain on autopilot. Sometimes it’s good to mix it up. This granola uses just seeds and nuts – no oats or grains – and is held together with coconut oil and maple syrup. It’s a great base recipe – add whatever needs using up from the store cupboard; pecans, chia or hemp can go into the mix before roasting; dates, raisins, apricots and prunes can be chopped and mixed through after the granola is out of the oven. The lassi yoghurt recipe makes enough for two people, and it is best made fresh. Add more lime if you like it tart or honey for sweetness. 

INGREDIENTS

Granola 

450g / 15 oz nuts (almonds, hazelnuts, brazil nuts, pistachio), roughly chopped, leave a handful of almonds whole 

150g / 5 oz pumpkin seeds 

100g / 3.5 oz quinoa 

50g / 1.7 oz linseeds 

3 tbsp poppy seeds 

50g / 1.7 oz coconut flakes 

60ml / 2.1 fl oz maple syrup 

50ml / 1.7 fl oz coconut oil, melted 

1 tsp vanilla extract 

1 tsp ground turmeric 

Small pinch of ground cloves 

½ tsp ground cinnamon seeds from 20 cardamom pods, crushed in a pestle and mortar (or ½ tsp ground cardamom) 

For the lassi yoghurt 

1 Alphonso mango (or the ripest mango you can find) 

100ml / 3.5 fl oz Greek yoghurt

 juice of a lime 

1 tsp honey, if required pinch of cinnamon, to garnish 

To serve 

Mint leaves and blueberries to serve 

METHOD

Pre-heat the oven to 140°C / fan 120°C / gas mark 1. 

Put the nuts, seeds and coconut in a large mixing bowl with the maple syrup, coconut oil, vanilla, turmeric, cloves, cinnamon and cardamom. Season with a pinch of sea salt if you like and stir well to mix thoroughly all the ingredients. 

Spread the mix out across a few baking sheets in thin layers. Bake in the oven for an hour, stirring the granola every 15 minutes (especially at the edges), and swapping the trays around in the oven. The granola should be well-toasted and golden. 

Cool and store in an airtight container until needed. 

To make the lassi, blitz the mango flesh, discarding the stone and skin, in a food processor. Add the yoghurt, lime juice and honey to taste and blitz briefly to combine. The mango can also be stirred through the yoghurt for a ripple effect. Top the lassi with the granola and a sprinkling of cinnamon, blueberries and mint leaves.

Turmeric and cardamom granola with mango lassi yoghurt, shown with Cereal bowl in Pebble £18 by Monoware.

For more Monoware recipes please visit the brand’s website at monoware.com