Breakfast was never anything I was big on. Well, let me clarify… first thing in the morning trying to come up with anything interesting to eat was the furthest thing from my mind. If we happened to be on vacation or out and about early sure eating always sounded great and I do love many breakfast foods but preparing them myself right when I get up is no fun. This lead to Sunday brunch… well, it’s lunch but I like to think of it as brunch because I serve breakfast foods for lunch. I do love making various breakfast foods so doing them as our Sunday lunch allowed me to enjoy them but not first thing in the morning.
Then this last fall I started reinventing my husbands multi grain porridge. It began with a dining experience at Highland Grill in St. Paul, Minnesota. Then with the inspiration they offered me I created Quinoa Oatmeal with Persimmons and Pears. It exceeded expectations then as winter was coming I wanted to find a new flavor profile. I created our Teff Oatmeal with Chocolate, Chestnuts, and Winter Fruits. Spring got me excited for the fresh and bright flavors and with some help form The Spice Companion I was able to take our porridge to a whole new level and created my Kamut Oatmeal with Rosa Mallow and Strawberry but as Summer was coming I was at a loss. The flavors I was thinking of didn’t seem to scream delicious multigrain oatmeal. When I thought of Summer fruits I was drawn to all the melons. Sure I could have gone the rout of stone fruits but melons kept grabbing my attention when I would think about the flavors of Summer.
The more I thought about the melons I became determined to come up with a breakfast that would use them. I immediately thought of the breakfast we enjoyed on one of our vacations to Bali while staying at Villa Kubu. Every morning our day would start with a cappuccino and a delicious fruit bowl. It was fairly simple but the fruit was so refreshing. They also added papaya and banana to their melon pieces. Now, this was no ordinary banana. It was sweet, smooth, almost creamy and the actual sizes of the pieces were even a bit smaller than normal. They topped all of that with some granola and a bit of honey.
What made this idea even better was that in our local grocery stores, here in the midwest, tropical fruits are becoming a staple in the stores. Things like Jackfruit, Dragon Fruit, Mango, Papaya, Red Banana, and more have a whole section in the produce department now. So I headed into the store and picked fruit assortment and started working on my Summer breakfast. A big key to this is trying to get in grains and fiber which is still something I am struggling with but by making my own granola I am able to add some there. I am sure, through the corse of the summer, this recipe will get modified but so far this is a total winner!
FOR THE GRANOLA:
- 240 grams Rolled Oats
- 150 grams Sliced Almonds
- 150 grams Macadamia Nuts
- 150 grams Flaked Coconut
- 40 grams Psyllium Husks
- 40 grams Wheat Bran
- 40 grams Flax Meal
- 50 grams Sunflower Seeds
- 50 grams Pumpkin Seeds
- 10 grams Sweet Verbena Spice Blend
- 90 grams Dark Brown Sugar
- 120 grams Maple Syrup
- 120 grams Honey
- 2 ounces Coconut Oil, melted
- ¾ teaspoon Salt
- 150 grams Dried Pineapple Rings, quartered
- 150 grams Dried Papaya, cut into ½ inch pieces
- 50 grams Hazelnuts
FOR THE FRUIT MIXTURE:
- Watermelon, about 8 ½ 9 pounds 6 ½ ounces per serving
- Honeydew, just over 4 pounds, 2 ¾ ounces per serving
- Cantaloupe, about 3 pounds 11 ounces, 2 ½ ounces per serving
- Papaya, about 2 ½ pounds, 2 ounces per serving
- 7 Red Bananas, ½ per serving
FOR THE TOPPING:
- Jackfruit, 1 ½ ounces per serving (You can purchase a whole jackfruit, open it, remove all the fruit, and portion it out in to weekly amount of 21 ounce bags, vacuum seal it and freeze it. 1 jack fruit makes almost an entire summers worth of servings for 2 people.)
- 2 ounces Granola
- A swirl of Honey
- A pinch of Sweet Verbena
FOR THE SWEET VERBENA SPICE BLEND:
- 10 grams Lemon Myrtle (This is a spice commonly found in Australia and New Zealand. This is a critical ingredient and should not be substituted. The flavor is truly something special. I was only able to find it on Lior’s website: https://shop.laboiteny.com/collections/all. )
- 5 grams Coriander Seeds
- 3 grams Anise Seed
- 1 gram Cinnamon, preferably a piece of a stick
FOR THE GRANOLA:
Preheat the oven to 250ºF and line two half-sheet pans with parchment. Next make your spice blend. This can be done with a mortar and pestle but I prefer to do all my spice blend in my electric spice grinder. Add all the listed spices and blend until they are a fine powder.
In a food processor add the almonds, macadamia, and coconut. Pulse just until the macadamia are in pieces and no while macadamia’s can be seen. Pour the contents into a the largest bowl you have. Add the Oats, Psyllium, Bran, Flax, and both seeds. Toss well to mix.
In a separate small bowl combine the maple syrup, oil, brown sugar, sweet verbena and salt. Whisk well to help dissolve the sugar. Pour over the dry mixture, toss well, then divide between the two baking sheets. Bake for 2 hours rotating the baking sheets every 30 minutes and carefully stirring the granola on the baking sheet at each rotation to help with even browning.
While it’s cooking prepare the dried fruits. You can chop this all by hand but some of these are pretty tough so instead I like to get the fruit to the size pieces I like in a food processor. The issue is that some dried fruits will get gummy in the food processor. The solution is to chop something dry with them so I added the hazelnuts at this point. Pulse the dried fruit and nuts until you get your desired texture.
As soon as the granola comes out of the oven pour back into the large mixing bowl and add the dried fruit mixture. Toss well. Let fully cool. Store in the pantry in an air tight container.
FOR THE FRUIT BOWLS:
For all of the melons, trim off the rinds, scoop out any seed clusters, and cut into cubes. I then weigh each fruit one at a time and portion them out for the week. I then add the banana and store in airtight containers in the fridge.
Pour the contents of the melon mixture into a bowl, top with the granola, add the jackfruit, add a swirl of honey, and top with a pinch of the spice blend.