So far over 200 guests have stayed in Casa Higueras this year and that means we have made over 200 breakfasts (not to mention the beds, bathrooms cleaned etc!) So, by now, we feel we can make a pretty good breakfast and in our reviews the breakfast is often a highlight (along with Alfie obvs).

As you will know from staying in hotels, breakfast traditions and ingredients are profoundly different in different countries around the world so creating a breakfast that will suit all is quite a challenge.

We decided early on that we would not give our guests a choice of breakfast menu, we simply dont have the capacity and as we are in Spain, we have a heavily Spanish biased breakfast. The most important thing about breakfast is that there is enough, or more than enough. Guests must leave feeling they got more than their money’s worth. Usually our guests will be walking the Ruta Del Gollizno so they need to pack in the energy calories before they set off.

We also aim to prepare as much as we can ourselves so that breakfast is served with pride and ultimately unique to Casa Higueras. You can see our Breakfast Menu here. One element of breakfast that almost always gets complimented is the homemade Granola. I can make it with my eyes closed now. It’s very simple, it’s quick, it’s economical and you can adapt to your taste, seasonally or just what’s in your store cupboard.

CASA HIGUERAS GRANOLA

Serves about about 10 -15 portions

INGREDIENTS

250g dried oats (large)
75g unsalted blanched almonds, roughly chopped
50g dates, de-stoned and roughly chopped
75g dried cranberries
50g sultanas
75g pecans, roughly chopped
Zest of one orange
1tsp cinnamon
4tbsp runny honey

METHOD

Pre heat oven to 180C Fan.

In a mixing bowl pour in the oats, dried fruit, chopped almonds, pecans, cinnamon and orange zest. Mix thoroughly.

Pour in the honey (you may want to add more or less, it depends on the oats) and mix until all the oats are coated. Tip the mix onto a non-stick baking tray and spread out evenly to cover the tray.

Place in the oven and set your timer for 9 minutes. Stir the mix and put back in the oven for another 8 minutes, ovens vary so keep an eye on it as this can burn very quickly! The granola is ready when the oats are browning and the sultanas are bulging.

Leave to cool in the tray for about 45 mins, then pour into an air tight jar.

Serve with Greek style yoghurt, plum compote, fresh fruit and, if you are me, a drizzle more honey.

*Note: You can substiute the dried fruits for others such as dried apricots, figs and why not experiment with sunflower seeds and crushed hazelnuts?