Granola for Breakfast? Recipe

Recipe: Granola for Breakfast?

After spending the usual 3-day English August Bank Holiday over-indulging ourselves (because the weather was so disgustingly dark and damp) I decided that it was time to get together all the ingredients for my new-found favourite and healthy breakfast, home-made Granola.

Cereals have never been my favourite food for breakfast.  I have always found that although crispy and attractive in the box, once poured into my special cereal bowl  the addition of milk made them instantly soggy, and the texture turned into cardboard.  But making and having Granola for breakfast has changed all  that.

I roast the oats, nuts, seeds and runny honey in the oven until very golden, then throw in the dried cranberries and blueberries to the hot mix so that they virtually caramelise, which makes the Granola crisp and incredibly tasty.

A big bowl of my caramelised Granola & a glass of Cranberry Juice makes a brilliant start to my day.

A few months ago, I decided that I needed to lose some weight but gain a lot more energy.  Erik and I do eat quite healthily (with the odd lapse when tempted) but I decided to look into the GI Diet, and came to the conclusion that it made a lot of sense.  I sent off for a recipe book, the  Good Housekeeping 101 Easy Recipes Low GI, and was amazed.  This book had amazingly tempting recipes, including Granola, which really appealed to me.

The mix of oats, nuts, seeds, honey and dried fruits sounded too good to be true for a diet recipe.  But I wasn’t disappointed.  It’s Granola now for breakfast every weekday.  And yes, I did lose some weight and gained a lot more energy for pottering in my Kitchen Garden.

If you would like the recipe for Granola, here it is …


Prep Time: 5 minutes

Cook/Chill Time: 1 hour, 5 minutes

Yield: 15 cereal bowls


  • 300g (11 oz) organic porridge oats
  • 50g (20z) each chopped Brazil nuts, flaked almonds, wheatgerm or rye flakes & sunflower seeds
  • 25g (1oz) sesame seeds
  • 100ml (3 1/2 fluid oz) sunflower oil
  • 3 tbsp runny honey
  • 100g (3 1/2oz) each raisins/dried blueberries/dried cranberries


  1. Preheat oven to 140°C (120°C fan oven) AGA shelf on lowest runners in baking oven.
  2. Put Brazil nuts in bag and smash them into small pieces. Put oats, nuts, wheatgerm or rye flakes and all seeds into a large bowl.
  3. Gently heat the oil and honey in a pan then pour it over the oat mix and stir well to combine. Spread evenly into a shallow baking tray and cook in the oven for one hour, until really golden, almost caramelised. Cool briefly.
  4. Transfer to large bowl and stir in the dried fruit. Mix well. Store in an airtight container and the Granola will keep for up to a week. Serve with milk, Soy milk or yogurt.

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2 Responses to Granola for Breakfast? Recipe

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