After eating delicious Turkish breakfasts for two weeks, when we returned home we started to go through withdrawal. So we decided to make our own!
Below is a photo of the breakfast spread we were treated to every day – can you handle all this goodness? Fresh, healthy and filling, a Turkish breakfast is the best way to kick start your day. I love the relaxed nature of the spread – every day I would assemble something different. Should I make a little tomato and cheese sandwich today? Meat and cucumber? How about everything? And olives! So many olives.
Homemade Turkish breakfast
My boyfriend and I attempted our version of a Turkish breakfast, complete with Turkish coffee and an Ottoman trivet! I think this is going to become a regular weekend breakfast treat. So easy to put together and this breakfast kept us going all day on a busy Saturday until dinnertime. I love how we brought some of Turkey back home with us.
I love making homemade granola! Simple and fun, it’s a great way to use up leftover ingredients and makes a healthy, filling breakfast or snack. My granola recipes tend to end up in my Midnight Baker blog series because I always end up turning the oven on around midnight, and this time was no exception! I was inspired to create this granola after I pureed some fresh pumpkin. I decided to use the pumpkin seeds to add some crunch, and they are also high in zinc and magnesium which support your immune system and heart. Plus, any reason to use pumpkin spice is a good one! Sweet, chewy and full of good nutrients this pumpkin granola is a hearty fall breakfast and will make your home smell like pumpkin pie!
In a large bowl, combine the oats, nuts, seed, pumpkin spice and sea salt. In a separate bowl, combine honey, maple syrup and coconut oil. Combine both mixtures and pour onto a parchment paper lined baking sheet.
Bake for 1 hour tossing every 15 minutes until granola is no longer wet and is golden brown.
Remove from oven and cool on wire rack.
Cool and serve over Greek Yogurt with a swirl of raw honey or with almond milk.
Store in an airtight container at room temperature for up to a month.