Enjoy a relaxing breakfast with this Strawberry and Granola Open Faced Sandwich, inspired by the Scandinavian smorrebred. You can make the rye bread and vanilla and cinnamon butter the night before, so all you need to do in the morning is to layer on the ingredients.

Course - Toasts and Sandwiches
Cuisine - American
Keyword - Granola Sandwich
Special Diet - Vegetarian
Prep Time - 5 Minutes
Cook Time - 20 minutes
Total Time - 25 minutes
Servings - 4
Calories - 602kcal
Author - The Worktop

Ingredients

For the rye granola

●      200 grams rye bread

●      75 grams light brown sugar

●      50 grams cold-pressed virgin coconut oil

●      1 teaspoon ground cinnamon

●      pinch of salt

For the vanilla and cinnamon butter

●      75 grams unsalted butter - softened

●      35 grams caster sugar

●      1/2 tablespoon ground cinnamon

●      1/2 teaspoon vanilla sea salt (or 1/2 teaspoon sea salt and the seeds from 1/4 of a vanilla pod mixed together)

For the strawberry and granola open faced sandwich

●      200 grams strawberries - washed, hulled and quartered

●      2 tablespoons caster sugar

●      4 slices of thin rye bread

●      Plain Greek yogurt (for topping, you can also use honey or strawberry flavored Greek yogurt for a sweeter taste)

●      almond flakes (for topping)

Instructions

For the rye granola

1. Preheat oven to 400°F / 205°C. Line a baking sheet with parchment paper.
2. In a medium bowl, break up the rye bread with your hands until you have small crumbs. Mix in the brown sugar, coconut oil, cinnamon and salt.
3. Spread the mixture evenly on the baking sheet and bake for about 15 minutes, until some, but not all, of the granola pieces start to just about burn. Remove from the oven and allow the granola to cool on the tray. It will crisp up as it cools. Once cool, gently break apart the larger pieces.

For the vanilla and cinnamon butter

1. In a small bowl, cream the butter with a spoon until smooth. Add in the remaining ingredients and mix well.

For the strawberry and granola open faced sandwich

1. In a medium bowl, mix together the strawberries and caster sugar. Allow to sit for at least 5 minutes.
2. Lightly toast the rye bread. Spread the vanilla and cinnamon butter on the rye bread. Spread a spoonful of Greek yogurt on the bread. Place the strawberries on top. Scatter the rye granola and almond flakes on top. Serve immediately.

Notes

This recipe is only very slightly adapted from Scandilicious Baking by Signe Johansen.

Nutrition

Calories: 602kcal | Carbohydrates: 77g | Protein: 7g | Fat: 30g | Saturated Fat 20g | Cholesterol: 40mg | Sodium: 502mg | Potassium: 237mg | Fiber: 6g | Sugar: 38g | Vitamin A: 470iu | Vitamin C: 29.4mg | Calcium: 103mg | Iron 2.7mg

Get this recipe for Strawberry and Granola Open Faced Sandwich at: https://www.theworktop.com/breakfast-brunch-recipes/strawberry-granola-open-faced-sandwich/