Granola is one of my favourite easy breakfasts and this version in particular is absolutely divine. The smells which come out of the oven when this is cooking are to die for. It’s so easy to make and makes lots of portions so it’s the perfect thing to rustle up to be prepared for the week ahead.

Healthier Homemade Granola

A few things to note when making this. You want to use whole rolled oats as the base as you want the granola to have as much bite as possible. You can use whichever nuts and seeds you fancy, I’ve just listed my preferences below. You can also add other flavourings such as ginger, nutmeg or even a little orange zest. Feel free to play with the recipe to your own taste.

If you don’t have maple syrup you can replace it with honey and if you prefer you can use coconut oil instead of olive oil. If you do use coconut oil, make sure you melt it in a pan with the syrup before you add to the dry mix.

If you make any changes to the recipe set out below, remember to recalculate the points/nutritional information.

Keep an eye on the granola when its in the oven as you don’t want to it catch, otherwise it will end up with a slight burned flavour which you don’t want!

I like to serve my granola with 0% fat free Greek Yoghurt and some berries and it is the most delicious way to start the day!

WW POINTS AND NUTRITIONAL INFORMATION

Makes 16 portions of granola – 30g each 

Per serving = 5 points or 208 cals, 13.3g fat, 21.3g carbs, 3.5g protein

INGREDIENTS

1. 200g whole rolled oats
2. 150g nuts/seeds of your choice (I use 50g each of walnut halves and pecans and 25g each of flaked almonds and mixed seeds) – give the larger nuts a rough chop so you don’t have huge chunks)
3. 1 tbsp cinnamon (you can add a little ground ginger if you fancy too)
4. 2 pinches salt
5. 75g olive oil
6. 75g maple syrup
7. 2 tsp vanilla extract

50g mixed dried fruit (I used raisins and cranberries)

METHOD

1. Pre heat the oven to 160c and line a large baking tray with baking paper.
2. In a large bowl add the oats, nuts and seeds, cinnamon and salt and give a good mix.
3. In a large jug mix together the olive oil, maple syrup and vanilla.
4. Pour the wet mix over the dry mix and combine.
5. Add to the lined baking tray and pop in the oven for 20 minutes.
6. Remove from the oven, move everything around so the uncooked bits underneath are on top and then pop back in the oven for another five minutes.
7. Check again and put back in the oven for a final 5 minutes (if it needs it).
8. Remove from the oven and add the dried fruit.
9. Let cool completely then add to an air tight container.
10. Enjoy!

    You can keep this for up to 4 weeks in an air tight container and the recipe makes loads. Make sure you weigh out your portion as it’s easy to over pour with this one!

    I love to serve mine with 0% fat Greek yoghurt and some fresh fruit. All 0 point additions!

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – which is available to pre order now!