We have found ourselves with 3 extra bedrooms in the house after our renovations and have recently started letting them out on AirBnB. If you don’t know about AirBnB, it’s essentially a site where you can find rooms for rent for a night or more in cities around the world. Ben and I used AirBnB a few times when traveling around South East Asia and found some really cool spaces to stay in Thailand and Sri Lanka for much cheaper than a hotel of a similar quality. Plus, you are helping someone by putting a few extra dollars/pounds/bhat in his or her pocket.
I think it’s a genius idea.
Anyway, along with the rooms, I am providing a fairly basic breakfast to our guests. It’s been fun! Ben and I aren’t really breakfast eaters so I get to experiment with all sorts of breakfast recipes that I wouldn’t normally get to make.
So far, this recipe has been very popular with the guests we have had!
- 3 cups rolled oats
- ¾ cup walnuts
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 3 TBSP brown sugar
- ½ tsp sea salt
- 1 TBSP cinnamon
- ½ tsp nutmeg
- 1 TBSP whole flax seed
- ¼ cup coconut oil
- ⅓ cup golden syrup, or agave syrup
- 1 tsp vanilla extract
- 1 medium very ripe banana, mashed
- Preheat oven to 180 C (350 F).
- In a saucepan, combine coconut oil, golden syrup, vanilla extract and mashed banana over medium heat.
- Once everything has liquified, remove from heat. Set aside.
- In a large bowl mix everything else together.
- Pour syrup mixture over the dry ingredients and mix well.
- Spread the mixture evenly onto one or two baking sheets (making sure it doesn't get crowded) and bake for 23-28 minutes or until golden brow (watch closely to prevent burning).
- Remove from oven and toss quickly to break up chunks.
- Cool completely on the baking sheet or in a heat-safe bowl.