Does your morning routine change with the seasons? I find mine does. I’m not one to leap chirpily out of bed at any time of year, but the darker mornings make me even less inclined to do so. Whereas in summer I’m content to wander downstairs in light pyjamas and blend up a cold smoothie, even drinking it outside on the patio on particularly sunny days, the chillier autumn mornings mean that getting from duvet to dressing gown is a test of mental strength and the journey to the kitchen can only be undertaken when well wrapped up.

I know you’re probably thinking that it isn’t even that cold yet and I’m being overdramatic. Well, maybe. But either way, icy smoothies and fridge-based breakfasts are dead to me until next spring. And yet it’s not quite porridge season either. Granola is a happy middle ground, but the problem is that I don’t always have granola on hand and when I do, it doesn’t last very long. It’s a perpetual temptation, sitting in the cupboard and asking to be snacked on whenever I’m in the vicinity. Which is why this single portion is perfect — especially as it only takes a few minutes. This, served with almond milk and accompanied by hot coffee, is the perfect autumn morning in a nutshell. Whilst wearing a warm dressing gown, obviously.

Serves 1


  • 1/2 tbsp coconut oil
  • 1/2 tbsp maple syrup
  • 25g chopped nuts (I like pecans and almonds in granola)
  • 40g oats

Method: Add the oats and nuts to a frying pan and toast gently over a medium high heat until fragrant and lightly toasted — about 5-7 minutes.

  1. Turn down the heat and add the coconut oil and maple syrup to the pan. Stir quickly so that everything is coated evenly and the coconut oil is completely melted. Transfer to a bowl and leave to cool for a short while before eating.

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