Posted On July 26, 2019 By In Island Table, Regulars With 249 Views

Island Dish – A Summer Breakfast

by Chris Compton –

I’ll admit it: I hate making breakfast. I would rather drink a cup of coffee and begin my day than spend the time to make breakfast. Unfortunately, that is not a healthy choice and it leads to snacking later in the day. I don’t know if it really is the most important meal of the day, but I feel better when I start with something delicious. This granola recipe takes a bit of time, but most of it is hands off and can be done with pretty minimal supervision. You can mix and match the type of fruit and nuts you are using to suit how you feel. I enjoy this with some yogurt and sliced fruit. This will keep around three weeks in an airtight container, but I have never had any last that long.

Makes approximately 10 cups


3 cups rolled oats ½ cup wheat germ

¼ cup chia seeds 1 cup buttermilk

8 tbsp butter 1 cup sugar

1 tsp salt


½ cup chopped pecans ¼ cup pumpkin seeds

½ cup chopped almonds ¼ cup hemp seeds

¼ cup puffed rice ½ cup dried apricots

½ cup dried tart cherries ½ cup dried blueberries

2 tbsp butter 3 tbsp honey

Preheat the oven to 350ºF

Add the oats, wheat germ and chia seeds to a large bowl. Melt butter completely and combine with buttermilk, pour over oat mixture and let sit for 30 minutes. When the oats have absorbed the milk add sugar and salt and allow to sit for another 30 minutes or until the sugar appears to have completely dissolved.

While you are letting the oats sit, toast the nuts and pumpkin seeds in the oven for about 12 to 15 minutes. Be sure to keep an eye on them as they are toasting; you want a golden brown colour and they can easily burn. Chop your dried fruit into pieces about the same size as your nuts and pumpkin seeds. Mix the remaining ingredients into a large bowl. Heat the honey and the butter together until melted and the butter stops foaming, pour over nut mixture and stir until thoroughly combined.

Reduce the oven to 300°F

Spread the oat mixture on a parchment-lined baking sheet. Make sure to spread into an even layer. Bake for about one hour and 40 minutes. Every 20 minutes, check for colour and mix granola around the sheet ensuring rotation and that the outer edges aren’t getting too dark.

When the oats are golden brown and dry turn off the oven. Mix the oats and fruit together until thoroughly combined and then transfer back into the pan and put back into the oven and allow to sit for about 15 minutes.

Take out and let cool for about an hour and then transfer to an airtight container. Enjoy!

Watermelon Mimosa

1/3 medium watermelon (remove the hard black seeds)

1 bottle prosecco, cava, or champagne

Cut the watermelon and blend thoroughly, pass the watermelon juice through a fine mesh sieve. Reserve the juice and chill. Make sure the sparkling wine is very cold and put your glasses in the fridge for 10 to 15 minutes before serving.

Fill champagne flutes halfway with the wine and then top with the watermelon juice, leaving some room at the top. Cheers!



Your West Coast Culture. A magazine about the people and places that make the Saanich Peninsula the little piece of paradise we call home.

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