Granola is such a popular breakfast choice but so many shop bought versions are high in sugar and additives. I frequently get asked for healthy recipe alternatives and I think this works really well. Starting the day with some protein, essential fats and carbohydrates helps to keep your energy levels steady and can determine your food choices for the rest of the day. I like to make this in batches and as I tend to use it for a topping on natural yogurt or fruit, a large batch can last for weeks! If you have nut allergies, please leave out the nuts and add extra seeds. If you’d like a little extra sweetness, mix in some gogi berries and chopped dates.
125g rolled oats
125g buckwheat groats
75g Chopped nuts – a mixture of hazelnuts, almonds, cashews, brazilnuts
75g flaked almonds
150g mixed seeds (Tesco 3 seed mix works well)
50g ground almonds
2tbsp runny honey
2tbsp rapeseed oil or coconut oil
- Soak the buckwheat groats in cold water for 24 hours (rinse and replace the water after 12 hours) then rinse and allow to drain for 20 minutes. Heat the oven to 100C.
- In a large bowl, mix the oats, buckwheat groats, nuts and seeds (leaving out the ground almonds).
- In a small saucepan heat the oil and honey until it’s smooth and runny and then pour over the dry mixture and mix well until it’s all evenly coated.
- Once everything is coated mix in the ground almonds and transfer onto a large baking tray and spread out evenly.Bake in oven for 1.5 hours, until it’s nice and crunchy (may need slightly longer depending on the oven). Give it a stir after about 45 minutes so that it can cook evenly. Don’t be tempted to turn the oven up to a hotter temperature as it is likely to burn the top layer – good granola is a labour of love 🙂
- Serve with fresh fruit and natural yogurt.
Fruit compote is so easy to make – my favourite combination is chopped pear and mixed frozen berries. Heat the fruit on a low heat for 10-15 minutes until it starts to break down. Allow to cool before popping it in a blender.