Store in airtight container to preserve the crispiness.

Now that it’s a bit warmer outside I have exchanged my porridge breakfast to granola and yoghurt. Maybe it’s just me but I just can’t have a cold breakfast when it’s winter time. I think it has to do with growing up in Sweden and we would have some crazy cold winters so with a belly full of warm filling porridge it wouldn’t feel as bad walking to school while it was freezing cold.

I have been making this nutty granola for a couple of years now. I usually only have it with some plant based yoghurt as it is rich in taste in itself due to the nuts and seeds but every once in a while I will add some fruit or berries for some extra flavour. This is a quick and easy granola recipe and it also works as a mid day healthy snack.

Hope you enjoy!


Oven temperature 180C/160C fan for 15-20min

250g oats, 150g buckwheat, 25g sunflower seeds, 25g pumpkin seeds, 125g mixed nuts, 2tbs chia seeds, 2tbs runny honey & 2tbs neutral cooking oil.

Line a baking sheet with baking paper. Start by chopping the nuts in chunks. Mix all the dry ingredients until fully incorporated. Heat up the oil and 1.5tbs honey together (this will make the honey even runnier so it’s easier to coat the granola mix). Mix in the oil and honey and once the dry granola ingredients are fully coated pour it all onto the prepared baking sheet. Drizzle the rest of the honey on top and put in the oven for 15-20 mins or until crispy and golden in colour. Stir around half way to make sure everuthing gets fully cooked. Please be advised ovens may vary.

Make sure all the dry ingredients are fully coated in the oil and honey mix.

Serve with some yoghurt and fruit (optional) and enjoy!



2 thoughts on “Nutty granola

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