Those who pop over to our Blog frequently, will know that we are super lucky to be working with Giovanna Ryan ( Masterchef finalist) this year. Giovanna has been tasked with making us some extra special, exclusive breakfast ideas that we can share with you. This is number 3 , and wow, its a stunner. Dare we say say a healthy option too. Thanks so much Giovanna, we are dashing for the apricots to make this at home, it looks so wonderful.

Over to Giovanna ...

Apricots are at their absolute peak at the moment. We’ve even got amazing British fruit coming through because of the hot weather. Paired with aromatic lavender you could convince yourself you’re breakfasting in the south of France.

Serves 4

8 ripe but firm apricots

4 tablespoons honey

6 or 7 sprigs of lavender

Around 300g and mixed nuts, roughly chopped

2 handfuls rolled oats

2 tablespoons honey

1 egg white, beaten

2 tablespoons olive oil

large pinch salt

Around 400g Greek yogurt


Preheat the oven to 140C.

Whisk together the honey, egg white, olive oil and salt then pour over the nuts and oats.

Mix well and spread on a baking tray.

Roast for around 20 minutes, turning occasionally to ensure it cooks evenly. Because of the honey and the oil in the nuts it can catch very easily so keep an eye on it. It will harden as it cools so don’t worry if it’s soft when you take it out.

Leave to cool while you roast the apricots.

Turn the oven up to 180C.

Halve the apricots and take out the stones. Spread out on a baking tray with the lavender and drizzle with honey until soft and lightly coloured but not falling apart (around 20 minutes)

Serve the apricots with a big spoon of Greek yogurt and a handful of the granola.

Get back into bed and enjoy.