For the granola:

  • 1 ¼ cup whole oats
  • ½ cup sliced almonds
  • ½ cup millet
  • ¼ cup hazelnuts
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup light brown sugar
  • 2-3 tsp sea salt
  • ½ cup honey
  • ¼ cup olive oil

For the warm fruit compote:

  • 2 pints blueberries
  • ⅓ cup unrefined sugar
  • 1 vanilla bean
  • Peel from half a lemon


For the granola:

  1. Combine all of the dry Ingredients, except for the sugar and salt in a bowl.
  2. In a small saucepot combine the sugar, salt, honey, and  olive oil.
  3. Heat over medium heat and simmer until the sugar begins to dissolve.
  4. Toss the liquid mixture onto the dry ingredients until coated and turn out onto a parchment of silpat lined baking pan.
  5. Preheat a convection oven to 250°F and bake the granola mixture for 2 hours, stirring it every 30 minutes.
  6. Remove from the oven and continue to stir regularly until the mixture has completely cooled. Once cooled, store in a covered container.

For the warm fruit compote:

  1. Combine the blueberries and sugar in a saucepan.
  2. Split a vanilla bean and scrape into the blueberry mixture.
  3. Add the lemon peel in large pieces and heat over medium heat stirring frequently.
  4. Simmer for 10 minutes until the sugar has dissolved.
  5. Once thickened remove from the heat until ready.
  6. Remove the lemon peel pieces before serving.

To serve

  • Granola
  • Warm Compote
  • Milk or Almond Milk (with vanilla bean or extract optional but recommended)
  • Fresh Blueberries and any additional Fruit Pieces or Slices

Place the granola in bowls. In a small saucepan heat the milk over medium heat until just below a simmer. Using a cappuccino steamer or aerolatte froth the milk.  Spoon the warm compote in the center and pour the milk and foam in from the side. Top with fresh fruit.

Recipe courtesy of Kyle Connaughton at SingleThread.

Kyle Connaughton Chef Feature.


Image © CityFoodsters