Our friends at hush are all about long mornings lounging about in bed, hidden from the rest of the world, snuggled up in an incredibly cosy pair of pyjamas - so, when wanted to find the perfect breakfast in bed recipe for the Mother's Day weekend, we knew who to turn to!
With the weekend coming up and Mother's Day on Sunday, hush have let us in on one of their favourite breakfast recipes. There’s nowhere better than the comfort of your own bed to tuck into this luxurious baked pistachio granola recipe with apricot compote and yoghurt by Alice Hart, the perfect addition to a lazy morning lie-in...
Makes 12 generous bowlfuls (The granola will keep for 3 weeks)
For the granola:
600g jumbo oats
60g each; sesame, pumpkin and sunflower seeds
75g shelled, unsalted pistachios - roughly chopped
2 tbsp walnut oil, almond oil or mild olive oil
200ml maple syrup
1/2 tsp ground cinnamon
280g apple sauce (from a jar or homemade)
250g dried apricots, snipped into pieces
For the compote:
1 vanilla pod, split lengthwise
18 ripe apricots
100ml maple syrup
Ice-cold milk or plain yogurt
Start with a quick apple sauce for the granola. Gently simmer the chopped apple in a covered saucepan with a splash of water until the apple breaks down, about 10 minutes. Stir in 2 tablespoons of the syrup.
Preheat the oven to 160C. Combine the apple sauce with the oats, seeds, nuts, oil, cinnamon, and rest of the syrup. Spread out on a large baking sheet lined with baking parchment. Bake for 25 minutes, stirring every 10 minutes or so to make sure it browns evenly. Add the apricots and bake for 10-15 minutes longer. Do keep an eye on it and reduce the heat if it browns too quickly. Cool the granola on the sheet, then use right away, or store in an airtight container in a cool, dark place for up to 3 weeks. If the oats start to go soft, refresh the granola by giving it a blast in a hot oven to re-crisp.
To make the compote, scape the seeds from the vanilla bean with the tip of a knife. Heat the apricots with the syrup, vanilla pod, and seeds in a small pan over gentle heat until soft, about 10 minutes. Stir now and then, but remove from the heat before the apricots start to lose their shape. Let cool, then fish out the vanilla pod. Serve the compote with the granola and milk or yogurt.
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