Nutty granola

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

To serve

  • Yoghurt
  • Fresh berries
  • Honey

Makes 1 large jar 


  1. Preheat the oven to 180°C (160°C fan).
  2. 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.
  3. Whisk the egg white until white and bubbly, but not stiff, and tip into the bowl. Stir again.
  4. Pour in the oats, nuts, seeds and cinnamon and mix well.
  5. 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).
  6. Bake for 20 minutes or until golden brown, turning the granola over halfway through the cooking time to ensure an even bake.
  7. Once cooked, leave to cool and store in an airtight container.

The granola will keep for 2-3 weeks.

Samantha x

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