Granola and yoghurt is my go to breakfast for when I’m pressed for time. I tend to cook a big batch on a Sunday and eat it over the next couple of weeks, sometimes snacking on a handful when I feel a bit peckish. The nuts and seeds in this recipe provide a protein pick-me-up and lots of brain-boosting omega 3 to get you going in the morning, while the agave and cinnamon make it wonderfully sweet and crunchy. Top with a handful of berries and a drizzle of honey and you’re good to go!
- 150g agave syrup or honey
- 1 egg white, whisked (this adds to the crunch and golden colour of the granola, but simply omit this ingredient to make it vegan)
- 300g oats
- 100g nuts
- 25g sunflower seeds
- 25g pumpkin seeds
- 1 tsp cinnamon
- 2 tbsps olive oil
- Fresh berries
Makes 1 large jar
- Preheat the oven to 180°C (160°C fan).
- In a large bowl, mix together the agave syrup and olive oil until combined. If using honey, heat it gently in a large saucepan for a minute or two so it’s easier to stir. You can then continue to make the granola in the saucepan, rather than using a separate bowl.
- Whisk the egg white until white and bubbly, but not stiff, and tip into the bowl. Stir again.
- Pour in the oats, nuts, seeds and cinnamon and mix well.
- Spread the granola out onto a large baking tray, breaking up any large clumps and ensuring the tray is not overfilled (you may need to use more than one).
- Bake for 20 minutes or until golden brown, turning the granola over halfway through the cooking time to ensure an even bake.
- Once cooked, leave to cool and store in an airtight container.
The granola will keep for 2-3 weeks.