Homemade “Summer & Seed” granola with nectarine compote

Because the smoothies I’ve been having for breakfast are becoming a bit passé…I revisited the homemade granola thang. I went through a phase of DIY granola back when I was in NZ (we call it muesli – same same but different but not really. Actually not at all. Or maybe? I’m not the authority on this) and loved filling the house with the sweet smells of toasting oats and cinnamon.

Without further ado: I used a simple recipe and added and substituted here and there. Copy, or mix it up. You know what you want. I trust you. NB: it’s my version of a summery granola. Let’s not get into the semantics of whether or not figs are summery. There are no rules here 😉



3 cups rolled oats (not instant)
2 tablespoons packed light brown sugar (I’m not a big fan of lots of sugar and the dried fruit makes it sweeter so feel free to adjust to taste)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/3 cup honey or maple syrup
1/4 cup olive oil
1 teaspoon vanilla extract
1/2 cup small-dice dried figs and apricot
1/2 cup raw sunflower and pumpkins seeds
1/4 cup chopped walnuts (optional)

1 – Preheat oven to 300 degrees F (150 C)

2 – Mix dry ingredients in one bowl and gently heat, on low, the honey and oil until free flowing.

3 – Once heated and mixed, remove from heat and add vanilla.

4 – Make a well in the dry ingredients and pour the honey liquid in. Mix with wooden spoon until fully coated.

5 – Pour mix onto a baking paper lined baking tray, or non stick baking sheet into an even layer

6 – Bake for 15mins, take out and mix to turn oats and bake for a further 10-15mins until golden brown. Allow to cool on baking pan or carefully demolish by the fistful.

Read on for compote…

The man I’m married to was wandering the supermarket aisles with me while I was (out loudly) pondering which fruit would make a good addition to the granola/greek yoghurt magic I was creating in my head. This man was soon to be deemed a genius because he suggested I use the nectarines I got the day before and a lightbulb went off. I guess this makes the whole shimozzle (actual word) more summery than it is without the compote.

Usually nectarines sit in the fruit bowl, making the kitchen pungent with nectariney goodness as they slowly over ripen and then house dozens of fruit flies before I finally give in and throw them away. Anyway, here’s the compote recipe. Dunno if it’s “teeeeechnically” a compote. Pfft, technical schmechnical, right? No rules people, no rules.


Two (or more) nectarines
Nothing else!!

1. Halve nectarines and remove pits

2. Squootch (a term for pushing the flesh of fruit off the skin or fruit) the flesh away from the skins –  best done over top of the saucepan you’ll use to compote those stone fruit beauties, to catch the excess juice.

3. Chop, or finger chop, into small pieces – not a big deal, they’ll break down. You just wait.

4. Bring to simmer over medium to low heat and let it bloop away until the fruit has broken down and the fruit juice is more syrupy than juicy. This should take about 15-20mins

5. You can adjust the sweetness with sugar if you want but these were so sweet it just wasn’t necessary.

Enjoy your comopte with a dollop of greek yoghurt on top of your new favourite granola.


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