Breakfast has always been my favourite meal of the day, whether it’s a quiet moment to myself (with a coffee in hand) or shared with friends and family. 

My maple and cinnamon granola and yoghurt breakfast board is one of my favourite ways to host breakfast at home – perfect for gathering with friends and family or to celebrate occasions like Mother’s Day.

One thing I love about a breakfast board is how versatile it is. You can adapt the ingredients based on what you and your hosts enjoy. I’m a big fan of nutritious, wholesome ingredients, and I feel my board has a great balance of just that. My granola recipe is also a firm favourite - it never lasts long in my household! 

Ingredients: 

• 225g rolled oats
  
• 65g hazelnuts, roughly chopped
  
• 65g almonds, roughly chopped
  
• 40g pumpkin seeds
  
• 1tsp ground cinnamon
  
• ¼ tsp fine sea salt
  
• 3 tbsp maple syrup
  
• 30g almond butter (you want your nut butter to be runny) 
  
• 70g dried cranberries
  

Method: 

1. Preheat the oven to 165°C (325°F), line a baking tray with baking paper
   
2. In a large bowl combine all your dry ingredients, excluding the dried cranberries 
   
3. Add the maple syrup and almond butter, stirring well until everything is evenly coated. The mixture shouldn’t look wet - just slightly glossy
   
4. Spread the mixture evenly onto the baking tray 
   
5. Bake for 20-22 minutes, stirring once halfway through, until lightly golden
   Allow the granola to cool completely on the tray before stirring through the dried
6. cranberries 
   

Top Tip: 

• The granola can be stored in an airtight container at room temperate for up to two weeks.

To create the remainder of the breakfast board I used the following ingredients:

• Natural Greek yoghurt mixed with vanilla yoghurt 
  
• Blueberries 
  
• Sliced banana
  
• Sliced apple
  
• Mixed nuts 
  
• Honey 
  
• Almond nutter
  
• Chia seeds