This recipe makes four servings of granola, but you can double the quantities and make a bigger batch as it’ll keep well in an airtight container for a couple of weeks. There are no hard and fast rules about what you put in, so feel free to use whatever you’ve got to hand: walnuts, pecans, almonds, chopped dates, dried cranberries etc., but note that this will affect the calorie count per serving. I like to serve it with yoghurt, sliced banana, stewed rhubarb or any seasonal fruits.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 4 oz/1¼ cups (100 g) rolled oats
- 1½ oz/scant ¼ cup (40 g) roughly chopped hazelnuts
- 1 oz/scant ¼ cup (25 g) sunflower seeds
- 1 oz/scant ¼ cup (25 g) pumpkin seeds
- 2 tbsp sesame seeds
- 2 oz/scant ½ cup (50 g) raisins
- ½ tsp ground cinnamon
- 7 oz (200 g) strawberries or raspberries
- 7 oz/scant 1 cup (200 g) 0% fat Greek yoghurt
- runny honey, for drizzling (optional)
- Preheat the oven to 170°C/150°C fan/325°F/gas 3. Line a large baking tray (cookie sheet) with parchment paper.
- Heat the coconut oil and maple syrup in a saucepan set over a low heat. When the coconut oil melts, stir in the oats, nuts, seeds, raisins and cinnamon. Make sure that everything is well coated.
- Spread the mixture out in a thin layer on the lined baking tray and bake in the oven for 15–20 minutes, stirring once or twice, until golden brown and crisp. Leave to cool before transferring to an airtight container.
- Serve the granola with the berries and yoghurt, drizzled with honey, if using.