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WEEKEND GRANOLA BOWL

It feels really luxurious to treat yourself to a weekend style breakfast on a regular day of the week. I made the components of this granola bowl over a weekend to make me feel happy when I drag myself out of bed on a weekday. I think the citrus is supposed to wake you up? The sugar and spice coating certainly helps.


If you don’t live somewhere with access to kumquats, you can sub any citrus-- just remove the rind + pith. 


Greek Yogurt w/ Chinese 5 Spice Kumquats, Candied Walnuts w/ Rosemary + Sesame Butter Cookies 





Chinese 5 Spice Kumquats: 


1 pint kumquats - half and seeds removed 

2 cups water 

1 cup brown sugar 

1 TB chinese 5 spice 

1 tsp cardamom 


Combine everything in a pot and bring to a boil. Reduce heat + let simmer 15-20 minutes until the liquid reduces and it’s sticky and candy-like. They’ll be very dark from the sugar + spices, don’t be alarmed.


Candied Walnuts w/ Rosemary 


1 cup walnuts 

2 sprigs (about 2 TB chopped) rosemary 

1 tsp chili flake 

1 TB butter 

2 TB brown sugar 

½ tsp salt 


In a pan (I use cast iron) over medium heat, toast the walnuts w/ the rosemary + chili flakes. Then add the butter + brown sugar. Let the brown sugar and butter melt + brown a bit. Stir until both are melted and coat the walnuts. Remove from heat and sprinkle w/ ½ tsp salt. 


Sesame Butter Cookies 


10 TB butter - softened/room temp 

1 cup brown sugar 

1 tsp vanilla 

1 egg

1 cup flour 

¼ tsp baking powder

⅛ tsp salt 

1 cup sesame seeds (I used a mixture of black + white) 


Cream together the butter, sugar + vanilla. Add in egg. Add remaining ingredients. Scoop tsp sized amounts and roll in sugar. Bake at 350 for 12 minutes.

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