I’m a breakfast fan. You could say I’m a breakfast advocate. But, I’ll be the first to admit that when the clouds roll in and linger into Spring even I struggle with a morning smoothie. Something about the cold gloopy liquid is just unappealing when it’s already cold.
That’s not to say though, that I think it necessary to eat a steaming bowl of just-right-baby-bear porridge or oats every morning – I just want something toasty and warming that isn’t, well, toast.
I always thought citrus was a strictly Winter fruit. Orange juice for your seasonal flu seems to never be in short supply and I guess as a result I’ve always confined it to Winter. Kumquats though are a Spring fruit.
Sure it’s still sort of Winter but, look, it isn’t technically Winter.
A kumquat isn’t much bigger than a grape, but they have a big burst of sweet-tart citrus flavour. In Chinese, kumquat means “golden orange.” Which seems a little odd, because they’re the same colour as a normal orange. They were originally grown in China so I guess that gives them naming rights, but they’re now grown all over the world. Different to other citrus fruits, the peel of the kumquat is sweet and edible, while the juicy flesh is tart. I don’t advise trying to peel a kumquat unless you have tiny Tinkerbell fingers and really, really, really love tart things.
The kind of tart that makes you smack the roof of your mouth with your tongue.
So why, you ask, would you want this fruit for breakfast?
Simple. The health benefits of kumquats include their ability to regulate digestion, help your skin, dental, eye, and hair care, and boost the immune system. They also reduce your chances of developing diabetes, lower your cholesterol levels, strengthen your bones, and improve nerve health.
Let’s focus on their possible major role in regulating your. 8 kumquats are equivalent to 10 grams of fiber – this amount of fibre helps to keep your tract moving and regulates your digestion. If, like me, you struggle to get anything moving in the morning these little fibrous helpers will gently nudge things along.
We’ve paired this Spring-cleaning fruit with warming flavours, like cinnamon, to further aid digestion, reduce inflammation and warm the body. Adding almond slithers offers a slice of your daily protein, helping you keep fuller for longer. We’ve used a vegan honey handmade from apples and maple syrup to sweeten our granola, but you can use standard honey if you prefer.
We like our granola a little toasty so we let it cook a bit longer – but remember that your granola will crisp up more once it’s cooled. Don’t despair if you have the ideal golden colour but not the crunch. As is with most vegan baking, it firms up once its out the oven. Once baked and cooled, store in an airtight jar and keep within arms reach.
This simple breakfast compliments creamy coconut yogurt perfectly.
- 3 cups Gluten Free Oats
- 2 cups Fresh Kumquats thinly sliced
- 1 cup Unsweetend Shredded Coconut
- 1/2 cup Sliced Almonds
- 1/4 cup Vegan Honey
- 1/4 cup Maple Syrup
- 1/2 tbsp Cinnamon
- 1/3 cup Coconut Oil melted
- 1 tsp Vanilla Extract
Preheat your oven to 100 degrees Celsius and line a baking tray with baking paper.
In a large bowl combine your oats, coconut, almonds, cinnamon, and salt.
In a separate medium sized bowl, combine your vegan honey, maple syrup, coconut oil, and vanilla extract. Whisk to combine until smooth.
Add your wet ingredients to the dry ingredients and fold until evenly coated. Add your sliced kumquats and fold again until evenly distributed.
Place your granola on a baking tray and spread the mixture evenly.
Bake for 40 minutes, but make sure to stir every 10 minutes. Set your timer, or you'll end up with unevenly burnt granola. If you prefer crispy granola as we do, make sure to let it brown, it'll crisp once its cooled down. If you prefer your granola soft and chewy, reduce the baking time.
Remove from the oven and let cool completely before serving and storing. Serve with coconut yogurt and fresh kumquats.
- This granola can be stored in an airtight container, at room temperature.
- The recipe can easily be doubled or tripled, just make sure to bake in batches to avoid overcrowding and burning.