Breakfast

Coconut Granola Bark

Crispy granola that is great for munching on for a healthy snack or breakfast. It is also really good served with yogurt or fruit salad.

Ingredients:
3 cups rolled oats (not quick oats)
1 cup slivered almonds
1 cup unsweetened coconut flakes
1/4 cup flax meal ( you can make your own by grinding flax seed)
1 tsp Salt
1/4 cup pure maple syrup
1/2 cup packed brown sugar
4 Tablespoons water
1/4 cup of your favorite olive oil from Olive Oil Etcetera
1 egg white
1 tsp vanilla extract

Directions:
Preheat the oven to 350F. Line a 10 x 15 inch rimmed baking pan with parchment paper, make sure to drape the paper over the sides.
In a medium bowl, mix together the oats, almonds, coconut, flax meal and salt.
In a small saucepan, heat the syrup, brown sugar and 1 tablespoon of water over medium heat. Stirring the mixture often and just until the sugar dissolves, this will take about 2 minutes. Remove the pan from the heat and let the mixture cool. Then add the remaining 3 Tablespoons water, olive oil, egg white and vanilla extract. Mix all together until combined.
Combine the dry and wet ingredients and then spread evenly into baking pan.
Cook for about 40 minutes or until the edges are golden brown. Let cool about 30 minutes before breaking apart.

*Recipe adapted from "Best Lunch Box Ever" by Katie Morford


Crispy Breakfast Potatoes

Ingredients:
1 lb 5 oz potatoes, peeled and diced into 3/4 inch cubes
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
Sea salt and fresh ground pepper, to taste
Directions:
Preheat oven to 400F. Place the potatoes in a bowl and toss with olive oil until evenly coated. Put the potatoes on a baking sheet and cook them for about 30 minutes, or until golden and crispy. Remove from heat and season with salt and pepper.

*Recipe adapted from Bill's Open Kitchen cookbook by Bill Granger

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Roasted Breakfast Tomatoes

Ingredients:
8 whole small tomatoes (cherry or grape)
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
Sea salt and ground pepper to taste

Directions:
Preheat oven to 400F. Place tomatoes in an ovenproof dish and drizzle with olive oil, salt and pepper. Cook for 30 minutes and let cool for 10 before serving.

*Recipe adapted from Bill's Open Kitchen cookbook by Bill Granger

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