eat your breakfast



With a dash of cold milk, topped on creamy yoghurt or simply enjoyed with fresh, seasonal fruit, this honey and nut granola is ideal anytime of day – for a breakfast on the go, a leisurely light lunch or mid-afternoon pick-me-up.

Make a batch in advance and store away in a secret stash as this is something not to be shared!


150g raw almonds
150g organic desiccated coconut
300g rolled oats
Pinch of salt
120g honey
50g brown sugar
3 tbsp coconut oil (melted)


Preheat the oven to 180ºC/gas 4. Roughly chop the almonds and place in a large bowl along with the coconut, oats and a pinch of salt.

Add the honey, sugar and coconut oil before stirring together all the ingredient.  Spoon out onto a baking tray lined with baking parchment, and spread out to ensure an even layer of oats.

Bake in the oven for 10 minutes, the remove from oven and turn the oats using a spoon to ensure all of the oats and nuts are toasted.  Return to the oven for a further 10 – 15 minutes.

Remove from the oven an tip onto a tray to cool and allow your granola to crisp up.  Once completely cooled, tip into an airtight container and keep for up to 4 weeks.

Recipe by Helen Upshall

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