Easy Granola

For a moreish make-ahead breakfast that will keep you going through the day, and last a good couple of weeks in your larder, Melissa Hemsley's easy granola recipe ticks all the boxes, packed with nourishing ingredients and comforting flavours.

From the book

Eat Happy: 30 Minute Feel-good Food by
Eat Happy: 30 Minute Feel-good Food
Easy midweek meals
Vegetarian mains
Feelgood desserts

Introduction

The ingredients in this recipe are relatively expensive but worth it as granola is perfect for breakfast or a snack. It lasts for about two weeks in an airtight container and would make a great gift too. As granola is so portable, I like to eat a cooked breakfast at home and save granola for the mornings when I need something ‘to go’. Use an empty jar and layer the granola with yoghurt and some fresh berries or roasted fruit (p. 239), or grate over some apple or even carrot! You can play around with spices as well: ground cinnamon adds a natural sweetness, but you could swap it for ground cardamom, ginger or nutmeg.

Makes 1.5kg granola (12-14 portions)
Easy

Ingredients

250g quinoa or buckwheat flakes
5 tbsp coconut oil
3 tbsp maple syrup
2 tsp vanilla extract
1 tbsp ground cinnamon
A pinch sea salt
200g coconut flakes
200g mixed dried fruit (such as cranberries, raisins, apricots or chopped dates)
Nuts and seeds:
400g mixed nuts (such as pecans, hazelnuts or Brazil nuts)
400g mixed seeds (such as pumpkin, sunflower or sesame seeds)

Essential kit

You will need: a food processor.

Instructions

1. Preheat the oven to fan 160°C/Gas mark 4.

2. Place the mixed nuts in a food processor and pulse briefly so they are roughly chopped. Add to a large bowl with the quinoa or buckwheat flakes and the mixed seeds.

3. In a small pan, gently warm through the coconut oil, maple syrup, vanilla extract, cinnamon and salt until the coconut oil has melted. Pour into the bowl and stir in to coat the nut mixture.

4. Spread out on two large baking trays and bake in the oven for 20 minutes until just golden brown. Toss halfway through cooking and add the coconut flakes.

5. Remove from the oven and pour back into the bowl. Mix in the dried fruit and, once cooled, transfer to a big jar (sterilised first) or an airtight container.

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