I am in full on crushing mode. He’s a chef, he’s really, really fine, he’s a do-gooder, isn’t afraid to fight for his cause. Oh and have I mentioned that smile? Bradley Cooper.
Yes, Bradley Cooper. As the hot chef behind No Reservations (the comedy series) and the mega yum Face in The A Team.
YUP. This is what crushes are made of.
Speaking of The A Team, I’ve never seen the original series. But a friend tells me that it’s probably slightly dreadful to watch in this day and age. That’s ok- I’ll watch the version with Bradley Cooper in it.
And let me tell you, crushing makes you hungry. So image how famished I was when I spent the whole of last night’s movie just swooning. I figured Saturday was the perfect excuse to spend forever making breakfast and spend another 20 minutes eating it while still crushing.
Ok- you get it.
Since I can’t have half-clad Bradley Cooper serving me breakfast, I’ll just have half-naked granola. Half-naked only because it isn’t drenched in honey or oil. It’s a healthy lot until I decided to add white chocolate.
4 cups rolled oats
3/4 cup peanuts
1/2 cup sunflower seeds
1/4 cup white sesame seeds
6 tbsp aple juice
2 tbsp maple syrup
4 tbsp canola oil
2 tsp cinnamon
1/2 cup white couverture chocolate buttons
1) Preheat oven to 160 degreesC, fan forced. Line a baking sheet with baking paper.
2) Mix all the ingredients except chocolate in a big bowl until well moistened.
3) Spread granola evenly onto the baking paper.
4) Bake for 40-45 minutes, turning often (about 8 minutes). Be careful of the edges, they are likely to darken faster.
5) Let the granola cool for 10 minutes before adding the white chocolate. Allow it to melt slightly and gently toss to distribute. You want the clumps so don’t do it too evenly. Once completely cooled, store in an airtight container. I’m keeping mine in the fridge so the chocolate hardens back up.