This is one of our favourite breakfast/snack foods, we find it very hard not to eat it all as soon as it comes out of the oven!

This is my favourite combination of ingredients, but its very adaptable, so use any dried fruit, nuts or seeds that you enjoy. Also, you can use any combination of syrup and oil/butter you like, you’re just looking for about 100g of syrup, and 50g of fat. for example honey and butter is delicious(though not vegan, if that is a concern for you), and things like golden syrup and sunflower oil are more budget friendly options.

Keeping the oven heat quite low helps to ensure everything gets evenly toasted without letting things like the coconut burn, and make sure the fruit goes in after the baking, not before!


  • 25g Barley malt extract
  • 75g Maple syrup
  • 50g Coconut oil
  • 200g Oat flakes (I use jumbo oats, any kind will work)
  • 50g Almonds, roughly chopped
  • 50g Pecans, roughly chopped
  • 50g Coconut flakes
  • 40g Wheat flakes
  • 25g Pumpkin seeds
  • 25g Sunflower seeds
  • Large pinch of salt
  • Dash of cinnamon (optional)
  • 100g Dried apricots, chopped
  • 100g sultanas


Preheat oven to 140°C.

Weigh out the malt, syrup, and oil into a small jug or bowl, warm in the microwave, just until the malt and oil have melted, then stir thoroughly (if you don’t have a microwave, simply weigh everything into a small pan instead, and heat through).

In a large mixing bowl, combine all the other ingredients, apart from the dried fruits.

Stir the syrup/oil mixture into the dry ingredients, mixing thoroughly until everything is well coated.

Tip onto one very large, or two medium large baking trays, lined with greaseproof paper, and spread evenly.

Bake, stirring thoroughly every 10-15 minutes, for about 1 hour, or until evenly golden brown and dry.

Leave to cool before mixing with the sultanas and apricots, and storing in an airtight container.

Eat with milk, yoghurt, or by the handful.


2 thoughts on “Granola”

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