There’s something about making Granola that makes me feel like a domesticated housewife – the fancy, shiny, not so desperate kind. Maybe it’s just making breakfast in general that leaves me all warm and fuzzy inside but either way, this easy Granola recipe is one for keeps.

I took inspiration from a few recipes on this one as I haven’t made my own granola for some time but what I love about it is that you can mix it up as much as you like. I’m currently working on a more fruity version for summer months. The below however is a fairly standard but very satisfying one made pretty spesh by the addition of coconut oil – not to mention my homemade blueberry compote. It gives a really lovely, delicate coconut flavour (well, duh) but it’s not overpowering so don’t fear. If you’re loco for coco you can of course just add more and substitute it for the honey.

If I don’t have my granola with milk and some fresh fruit in the morning, I love it with a fruit compote and some natural yoghurt (again, coconut yoghurt works well here) and blueberry compote is my absolute fav. It tastes scrummy and it givesa beautiful purple flavour when mixed with the yoghurt.

Ingredients (makes around 700g or around 10-12 bowls):

For the Granola –

• 300g large rolled oats
• 2 tbsp Lucy Bee Coconut Oil
• 6 tbsp honey
• 1/2 tsp vanilla extract
• 40g sunflower seeds
• 40g cranberries
• 40g raisins
• 40g crushed hazelnuts
• 30g ground almonds
• 1 tbsp flax seeds

For the blueberry compote –

• 40g caster sugar
• 250g blueberries
• 1 tsp honey

Method:

1. Start by making your blueberry compote: Add all the ingredients into a large saucepan and over a gentle heat let the blueberries simmer in the sugar and honey for around 20 minutes. Stir continuously. I like the blueberries to still keep their shape but just decrease in size. Leave to cool and store in a glass jar, within the fridge for around a week or two
2. For the granola: Preheat the oven to 150 degrees C and line a large baking tray with grease proof paper. Start by warming the honey, vanilla and coconut oil together in a large saucepan
3. Add the nuts, oats and dried fruit to the liquid and stir. Once all is coated, pour onto the baking tray, ensuring it spreads across the whole surface. Place in the oven to cook slowly for around 20 /25 minutes – check two or three times and mix the granola mixture up across the tray so that all sides of the oats are toasted, not just the side facing up
4. Once golden, remove from the oven and leave to cool. Break up into small clusters and store into a glass airtight jar for up to a month.Serve with natural yoghurt and my homemade blueberry compote

If breakfast is your favourite meal of the day too, check out my other breakfast recipes here! Be warned, it’s mainly pancakes.

Enioy, Nic x