Store cupboard | Breakfast


My granola – with a healthy dollop of Greek (style) yoghurt

As we all know, a good granola is not just for breakfast. But there’s something apt about having this particular recipe as my first post – rise and shine, isthisfood.

It’s a Saturday evening and I’ve been eating with friends all day. But that won’t stop me! I want to make something. I just bought some organic whole milk for 49p (inspired by Hook and Son’s lovely unpasteurised white stuff) so what better to make than some not-too-unhealthy granola?

I think you could store this for a few days, if you had the willpower.

Notes on my recipe


My version is based this fantastic recipe from pip & little blue – make sure you have a good mooch around this stunning blog.


As this was very much thrown together, I didn’t do measurements (sorry!).


  • Thick rolled oats
  • Pumpkin seeds
  • Sunflower seeds
  • Unsweetened desiccated coconut
  • Broken mixed nuts
  • Coconut oil
  • Honey
  • Dried mixed fruit
  • A pinch of salt


  1. Pre-heat your oven to about 150°C.
  2. Place a sheet of foil on a baking tray.
  3. Put a couple (or a few depending on number of mouths and level of hunger) of handfuls of oats onto the foil. Add the desiccated coconut, salt and the desired seeds and nuts. Spread the mixture across the foil so it’s a fairly shallow layer.
  4. Put some dollops of honey on the mixture if you like. My honey had crystallised and I melted a little bit (maybe a teaspoon or so) but decided that the coconut and fruit would make my granola sweet enough. I soon abandoned the honey faff and instead put a couple of teaspoonfuls of coconut oil on top of the oaty mixture. Don’t worry if the honey/oil is not spread throughout the mixture at this point. After a couple of minutes of heat, they’ll melt and you can mix it up and make it nice.
  5. Keep checking, mixing and turning your granola as it cooks to ensure nothing burns. Try not eat it at this point otherwise you’ll end up with a burnt tongue!
  6. When the mixture is nicely browned (no longer the beige of uncooked oats but no darker than brown sugar), remove it from the oven and add your dried fruit.
  7. Allow the mixture to rest and cool, before adding milk, yoghurt, berries – anything you fancy really.

Other possibilities

  • Add spices (cinnamon or ground ginger would work well) before cooking – make sure any spices are well mixed in.
  • Omit the honey altogether. I used a negligible amount – almost undetectable and not necessary. I guess if you want granola clusters, you might need the honey as a sticking agent. That aesthetic is your prerogative, and at your peril.

Please feel free to share your granola tips and tricks below.

7 thoughts on “Granola

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s