Reducing the sugar in my breakfast granola


Serves 2 for about 10 days

Judicious shopping for the seeds and fruits, and indeed the cereal flakes, makes homemade granola affordable but the mix is so satisfying that you will need much less of this than any commercial brand.

  • 75g extra virgin olive oil
  • 5g vanilla extract
  • a good shake of Tabasco or other un-sweetened chilli sauce
  • 300g cereal flakes - I like rolled oats or spelt flakes best
  • 150g mixed seeds - sesame, pumpkin, sunflower
  • 100g chopped nuts - walnuts, hazelnuts, pecans, almonds (chopped or flaked)
  • 25-50g coconut flakes or chips - sometimes I add them and sometimes I don’t
  • 100-150g dried mixed fruits - as exotic as you like

  1. Place a mixing bowl on your scales and weigh the top two ingredients into it. Mix them well, then add the next 3 ingredients and mix again to coat them evenly.
  2. Spread the mixture evenly over 2 baking sheets and place them in a moderate oven at gas mark 5, 190°C, 375°F or in the Baking Oven of an Aga (use one Aga baking sheet if you have one). Cook for 15-20 minutes, then add the nuts and fruit and cook for a further 5-10 minutes. If you are cooking in 2 trays move them top to bottom when you add the nuts. Don’t expect it to go crispy: that happens as it cools down.
  3. Allow the granola to cool on the trays, then break it up and store. I keep mine in a Tupperware box. Remember that you need much less granola for a portion than other cereals - look at all the goodness (i.e. calories) that is in it!

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 To print or download this recipe, click on this picture

To print or download this recipe, click on this picture