If I had £1 for every granola recipe I have tried in the last 15 years, I would probably be a millionaire (well more like have £50 but you get my point haha!). Granola and I, do not mix. Every single kind I try ends up either burned or just not sticking together at all. Not to be beaten though, I persevered and have finally created a recipe which works perfectly every time and I love it. I make this most Sundays for the week ahead but tend to mix it up a bit, so this recipe is not hard and fast. Add different nuts, dried fruit or spices you love to make it your own and give you a bit of variety! But the key to the good granola is to have it on a low heat and stir often, so whatever you do, don’t change that!


The recipe below will do for a week’s worth of breakfasts, although they are small portions sizes. If you want to make more, double up, it lasts in an airtight container. As I am not much of a measurer, the below amounts are estimates so don’t worry if you end up with more or less of something, it really is a flexible recipe. As above the key is the low heat and stirring in the oven, not necessarily the ingredients.





  • 3 x cups oats
  • 1 x cup ground almonds
  • 1 x cup almonds (roughly crushed)
  • 1 x cup pecans (roughly crushed)
  • 2 x tablespoons cacao nibs
  • 2 x tablespoons maple syrup
  • 1 x tablespoons olive oil
  • 1 x tablespoon cinnamon (I love cinnamon so feel free to reduce!!)



Mix it all together in an oven proof dish (I use my lasagne pan) ensuring everything is well coated in the syrup and oil.

Put it in the oven at 160 degrees for about 30 minutes.

Give it a stir every 10 minutes to make sure it does not burn.

Store in an airtight container, I use a kilner jar.


Let me know what you think if you make it, I love this stuff and never grow tired of it!

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