Okay so maybe this recipe has nothing to do with the Riviera, but it has become a staple of our breakfasts over the past few summers.  In addition, it is our first breakfast recipe.

Making your own granola is something so simple and tasty, and many of our guests this summer wanted to learn how so we decided to publish this easy recipe.  Joshua always stresses that when you make granola, the best is to use what is hanging around in your cupboards.

We use this granola to make a fresh yoghurt parfait each morning, basically adding the granola on top of plain goat’s milk yoghurt with some honey and fresh fruit (usually peaches and blueberries).  Enjoy!!

Yield: 6 cups


2 cups kasha (aka buckwheat)
2 cups oats
1/2 cup cashews, chopped
1/2 cup walnuts, chopped
1/4 cup sesame seeds
1/4 cup poppy seeds
1-2 tablespoon fennel seeds
1/4 cup coconut oil
1/4 cup grapeseed oil
1/4 cup molasses
1/4 cup brown rice syrup
1/4 cup honey
1/2 cup dried gogi berries
1/2 cup dried apricots, chopped
pinch sea salt


In a large stock pot over very low heat, toast the kasha for about 10 minutes.  Add the oats and continue toasting another 10 minutes.

 Add the nuts and seeds and toast another 10 minutes.  Add oil and a pinch of salt, mix well.  Add sweetener (molasses, brown rice syrup, honey, etc), mix well.  Add dried fruit, mix well.  If necessary, adjust sweetness by adding a little more.

For chewy granola spread out on a large piece of parchment paper to cool and let set out 5-8 hours.  For crunchier granola spread on to a large cookie sheet and toast for 1-2 hours on very low heat

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