The Jars ceramics Tourron fruit cup is the ideal size and shallowness (5.5" wide, 2.36" high) for a breakfast bowl. Great for muesli or granola, yogurt, grits, oatmeal, or fruit. This is homemade granola, heavy on the coconut and almonds, with some fresh berries.
I paired this stunning jade glaze with a dark purple linen napkin, Libeco's 100% Belgian linen Vence napkin in grape. A great little spoon is the Alessi Mami teaspoon. Some like a more generous breakfast spoon but for me this size suits beautifully, with an elegantly flared handle that is pleasant and easy to grasp.
Here's the granola recipe I used, which I've adapted from a Fannie Farmer recipe. Granola is a flexible creature, though. The main thing is having enough of the oil/honey mixture to coat the dry ingredients evenly.
3 c oats
1+ c almonds (flakes, whole, or both)
1 c pumpkin seeds
1 c sunflower seeds
1 c coconut flakes
1/4 c dried cranberries (or any dried fruit)
1/4 c flax seeds
1/4 c sesame seeds
1/2 c pistachios or pecans
1 tsp cinnamon (adjust to your taste)
1/4 tsp nutmeg
1/4 tsp salt
1/4 c coconut oil
1/2 c honey
2 tsp vanilla extract
Preheat oven to 350 degrees. Mix dry ingredients in a large bowl. Warm oil, honey, and vanilla in a saucepan and mix well into dry ingredients, coating evenly. Spread granola mixture evenly in a baking pan or sheet (line it with parchment paper for easy stirring and removal). Bake, stirring every 10 minutes, until granola is deep golden brown, about 35 minutes (the shallower the mixture on your baking pan/sheet, the less time it will take). Add dried fruit around the last 5 minutes of baking time. Let cool before eating or storing (it will harden as it cools, so expect it to seem slightly underdone when first removed from the oven). Store in an airtight container.
Check out great baking pans and tools at Local Root.