Here’s my simple recipe for Granola – a breakfast staple in our house.  It makes a decent size batch that will last 2 people a week.  Serve simply with some milk or with yogurt and fresh fruit.  I made this recipe originally for Borough Market in London a couple of years ago, then it appeared in my 2nd series of Becws on S4C.  I recently made it for Eleri Sion on BBC Radio Wales’s Foodie Friday slot, so thought I’d share it again on my blog.  Use whichever fruits and nuts you fancy – the nutritional breakdown stated below is for the nuts, seeds and dried fruit in this recipe, and so will vary if you change any ingredients.

Serves 12


  • 400g Oats – Use Gluten free if you wish
  • 150g Blanched Almonds, roughly chopped – or any nuts you prefer – hazelnuts, pecans, etc
  • 50g Flaked Coconut
  • 25g Desicated Coconut
  • 75g Mixture of Pumpkin Seeds, Sunflower Seeds, Sesame Seeds, etc
  • 3 tbsp Coconut Oil
  • 50ml each of Maple Syrup & Honey
  • 240g of any dried fruit you wish! Prunes, Apricots, Dates & Cranberries

Nutritional Breakdown per serving

  • Calories 387
  • Protein 9.5g
  • Carbs 42g of which sugars – 19g
  • Fat 20g
  • Fiber 7g


Preheat the oven to gas mark 2/130fan/150C.

Heat the oil and syrups together in a saucepan, but don’t bring to a boil.  Place the oats, nuts, coconut and seeds in a bowl and pour over the liquid.  Mix well then spread out onto a greaseproof lined baking tray; you will probably need to use 2 trays so that the mixture can bake properly in the oven.


Bake in the oven for 20 minutes then add the chopped dried fruit, mix well and bake for a further 20 minutes.  Leave to cool completely before storing in an airtight container like a glass jar.  The granola will keep for a month.  Great as a healthy breakfast with milk or yogurt and berries or as a snack on the go.


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