Quick breakfast ideas + banana/cinnamon granola recipe
Sponsored. This post is made in collaboration with Valio – taste which is offered completely lactose-free
Morning lovelies, are you ready for some breakfast inspiration? You know how much I love my breakfast and I always make it a priority no matter how busy I am. However, on some mornings I simply do not have the time to make anything too elaborate and then I always make sure to have a delicious, healthy and super easy breakfast option on hand. This is for example the case on the days where I have to shoot a lot of recipes. I only work with natural light, which means that for every hour passing I am quickly loosing daylight, so I have to get up early and cook my butt off + take photos before the proper light starts disappearing. One of my go-to’s for those early mornings are skyr or yoghurt topped with homemade granola (made in advance of course) and some berries or fresh fruit, it is so quick and easy + super delicious and healthy.
For this post I have made the most delicious (and colorful) little yoghurt bowls with Valio yoghurts, some of you might remember that I have written about them before? My favorite is the peach/raspberry/apricot flavored one, it is so fresh and summery + the best part is that it is completely lactose free (perfect for my lactose intolerant lil sis), it is thick and creamy (not a fan of watery yoghurts), it does not contain any artificial sweeteners and it only contains 2% fat. I topped the yoghurt bowls with my homemade banana/cinnamon granola for some added crunch (recipe below) and one of them I also topped with sliced banana and blueberries, the other one I topped with raspberries and freeze dried raspberry, so delicious!
3 bananas, ripe with brown dots
2 teaspoons cinnamon
1 teaspoon pure vanilla powder
2 deciliter (equals about 0.8 cup) rolled oats
2 deciliter (equals about 0.8 cup) rye flakes*
1 deciliter (equals about 0.4 cup) almonds
1 deciliter (equals about 0.4 cup) sunflower seeds
*you can use more rolled oats instead
Start by preheating your oven to 175 c // 350 f. Then mash the bananas with a fork until you have a banana puree without any chunks. Add the cinnamon and vanilla to the banana puree and mix well. Add the oats, rye flakes, almonds, sunflower seeds and banana mix to a bowl, stir until everything is well coated in the banana mix. Pour the mixture onto a baking pan lined with baking paper and make sure to divide it evenly. Bake the granola in the oven for about 25 minutes and make sure to stir it every 5 minutes. It is done when it is golden (but not burned, keep an eye on it!) and nice and crispy. Store it in an airtight jar, it should keep for about a week. Enjoy!