The Breakfast Club

Move over, avocado on toast. Add some morning sunshine with these tasty LA-style recipes

Year-round warmth, actual palm trees and so. many. people. on. roller-skates. California feels a world away. But most, if not all, of the food trends we now know and love (juicing, cold-brew coffee, brightly colored fruit on toast) first caught on in the Golden State. Thankfully, a new book, California: Living + Eating, brings a taste of the area to your breakfast table. (Sunglasses optional.)

COCONUT JUMBO OAT GRANOLA

Makes: 1.5kg (15 portions) COCONUT GRANOLA

-100g flame or jumbo raisins

-50g whole skin-on almonds, roughly chopped

-50g shelled unsalted pistachios, roughly chopped

-50g pecans, roughly chopped

-250g jumbo oats

-25g pumpkin seeds

-25g chia seeds

-4 tbsp coconut oil

-5 tbsp maple syrup

-1 tsp vanilla bean paste

-1 tsp ground cinnamon

-½ tsp flaky sea salt

-50g coconut flakes

TO SERVE (PER PERSON)

-1 nectarine, peach or apricot, halved and stoned

-1 teaspoon melted unsalted butter

-150g Greek or natural yogurt -A few edible flowers (optional)

1 Preheat a fan oven to 150°C and line a large baking tray with parchment. Soak the raisins in a bowl of just-boiled water while you prepare the other ingredients.

2 In a large mixing bowl combine the chopped nuts, oats and seeds. Put the coconut oil, maple syrup, vanilla, cinnamon and 4 tbsp water in a small saucepan and heat until it comes to a simmer. Drain the raisins and tip them into the saucepan, then pour everything over the nuts, oat and seeds mixture. Sprinkle in the salt and mix together well.