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Easy breakfast granola - or just an afternoon snack.

Updated: Jun 30, 2021

The combinations are endless for granola. Just don’t over bake it and you’ll almost certainly be left with a delicious, filling and healthy start to your day. I used Mandarin as the fruit for this recipe as they’re in season, just sweet enough and refreshing. Play around too with the spices. I stuck with nutmeg and cinnamon but felt that ground fennel seeds could have worked well too. For the yoghurt I used a plain Greek style for the acidity.

Enjoy and remember, Food, Wine, Good Times,




4 cups of rolled oats

1 1/2 cups of mixed nuts ( almond, hazelnut etc

2 tbsp of seeds - sunflower, pepitas etc

1/2 tsp of nutmeg

1/2 tsp of cinnamon

1/2 cup of coconut oil

1/2 cup of honey

1 tsp of vanilla bean paste

1/2 tsp of sea salt

To serve:

Greek Yoghurt

Fresh mint


1.) Preheat the oven to 170 degrees and line 2 baking sheets or tins with baking parchment

2.) Heat the honey, coconut oil and vanilla in a saucepan and stir until combined. Set aside

3.) In a large bowl, mix the oats, nuts, seeds, spices and salt until combined. Pour over the warm honey mixture and mix until everything is evenly coated.

4.) Spoon the mixture onto the pre-prepared baking sheets and press down to Create an even layer. Bake in the oven for 10 minutes.

5.) Remove the sheets from the oven and stir the mixture. Sprinkle over the coconut and mix again. Return to the oven.

6.) Keep an eye on it and stir after 5 minutes then bake for a further 5 minutes or so. Remove from the oven then allow to cool completely. Store in an airtight container and use within 2 weeks.

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