As someone who often struggles to eat breakfast in the morning, I’m always on the look out for better ways to start my day. I tend to stick to porridge in the winter and granola in the summer, but I have found that shop-bought granola is ridiculously overpriced, high in sugar and generally not that great. In addition, I can be quite fussy about what I like in my granola, I do like nuts but hate coconut… dried fruit is great, but not when it’s sweetened or got added flavour.
I’ve taken to making my own granola en masse, with whatever I have at the time, and keeping it in an air-tight tupperware for an easy and filling pre-work snack. I’ve got to warn you, I don’t measure anything when I make these (or generally when I make anything) so all measurements are approximate.
I didn’t want to market this recipe as ‘gluten free’ since I know there is a lot of uncertainty as to the suitability of oats for those on a gluten free diet. I’ve come to the conclusion that oats don’t bother me one bit, but if you are coeliac then you might want to make sure to purchase certified ‘gluten free’ oats, not just the 79p Aldi ones like I have.
Easy Breakfast Granola
What you’ll need
- 300g rolled porridge oats
- 150g mixed nuts
- 75g mixed seeds
- 150g dried fruit
- 50g dark chocolate chips
- 200g clear honey
- 150g peanut butter (whatever kind suits you)
How to make it
Step one. This is so easy, I don’t even know why I am writing a recipe. First you want to turn your oven on at whatever temperature you usually use it – I’m going to say 180 degrees, but you know your oven better than I do!
Step two. Lay baking paper or foil over a oven tray ready for the mixture.
Step three. Chuck the dry ingredients into a large mixing bowl, give them a stir and make sure they are evenly distributed.
Step four. Warm the peanut butter in a pan/the microwave for a minute or two until runny.
Step five. Add honey and warm peanut butter to mixture and stir in until fully mixed.
Step six. Chuck the mixture into the baking tray, flatten out with a trusty spatula.
Step seven. Bake for 15-20 minutes
Step eight. Wait for your granola to cool down before you crumble it up into a storage container and you’re done. I prefer mine served with cold unsweetened almond milk, but you can have yours however you like. Oats are great for a slow release of energy throughout the day and this recipe also helps to curb any sweet cravings you might have first thing.