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1. Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.
2. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.

Per serving

259 kcalories, protein 6g, carbohydrate 28g, fat 15 g, saturated fat 3g, fibre 3g, salt 0.02 g

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Results 1-20

• dean_tanya

  04 December 2007

  dean_tanya rated and commented on this recipe

  

  I have this for breakfast almost every day, and it keeps me going till lunch on a slow steady release of energy. Crunchy and wholesome, with just the right amount of sweetness from the honey and maple syrup, this is so easy to make. If you look at a lot of shop-bought granola, one of the main ingredients is almost invariably large amounts of raw cane sugar, thereby denting any claim to healthy values! I like to vary the ingredients (I'll generally add in some wheat germ and flax seed, which doesn't affect the taste but is a great health boost), and I love adding pecans for the crunch and generally use dried cranberries for their pleasant tartness.

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• rachel91

  08 January 2008

  rachel91 rated and commented on this recipe

  

  What a great recipe. This was my first attempt at making granola, and I cant believe how simple and delicious it was. I used dried strawberries and dried cranberries. I have "priced up" this recipe and found it be no more expensive than the shop bought variety - it is also much tastier!

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• Lily

  25 January 2008

  Lily rated and commented on this recipe

  

  Made this with dried blueberries and golden sultanas and I eat it every morning. I also added some cashew nuts and used linseed instead of sesame. A bowl of this at breakfast keeps me going until lunch without needing to snack.

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• pauline

  26 January 2008

  pauline commented on this recipe

  This was great, changed some things i put in pecans some mixed nuts,gave this recipie to my friends they love it. much nicer and cheaper than shop bought one`s.I`m going to try diffrent seeds etc net time.

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• WendyKr

  27 January 2008

  WendyKr rated and commented on this recipe

  

  This is delicious and very adaptable. However I'll be careful not to eat huge bowls of it as its very moreish and more calorific than plain porridge. Will portion control or use as a topping for fruit and yoghurt.

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• chanters

  25 February 2008

  chanters commented on this recipe

  Had my first portion for breakfast this morning! It was so easy to make and is very tasty. It's coming close to lunchtime now and I'm still not feeling peckish...a great start to the day!

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• blulou

  25 February 2008

  blulou rated and commented on this recipe

  

  this is a great recipe and can be used in many ways. and at least you know exactly what you are eating.

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• Paul N London

  07 March 2008

  Paul N London rated and commented on this recipe

  

  This is fab - a worrying amount didn't make it off the cooling tray into the storage container as it's so more-ish. Stopping myself scoffing it is going to be the problem here as it is so good. I couldn't find almonds so I made my first batch with chunkily chopped pecans. I look forward to ringing the changes with different fruits, nuts and seeds. Dessert tonight was banana and greek yoghurt topped with this granola - and I'll be heading back for seconds once I've submitted this!

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• Gary

  08 March 2008

  Gary commented on this recipe

  I've been making this for a couple of months and consider it by far to be the best recipe for granola. Hadn't previously used maple syrup as an ingredient but love the stuff now!

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• galaxyblue

  20 March 2008

  galaxyblue commented on this recipe

  Made this last night... it was very quick and easy to make and the ingredients make a huge quantity. Very delicious - would recommend making this. I have it with low fat natural yoghurt for breakfast.

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• Cnpfriend

  07 April 2008

  Cnpfriend rated and commented on this recipe

  

  far too moreish. Make sure you put the box away or there won't be any left by breakfast! I stired mine though and it went a bit crumbly and less lumpy. Will definitely be making it again, great with toasted hazelnuts and apricots. Delicious and so easy.

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• RoLo

  18 April 2008

  RoLo rated and commented on this recipe

  

  This is truly delicious, I make it with raisins and find that dessicated coconut is nicer than the flakes. I haven't been using maple syrup but more honey instead, don't know how this affects the calories. I'm not sure it does work out any cheaper than shop bought cereals but it's certainly healthier and more satisfying.

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• Hannah

  20 May 2008

  Hannah rated and commented on this recipe

  

  My family and I love this granola. I have made it several times now. It also works well to double the recipe if you have a larger family- it keeps well in an airtight tub. The recipe name suggests it is good for you and as the amount of oil is so low I'd have to agree. Many other recipes call for loads more. We enjoyed this with dried sour morello cherries in it. I also used desicated coconut as it is easier to find and cheaper!

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• MAK

  01 June 2008

  MAK commented on this recipe

  This is an excellent recipe....I make it so often, I now double the quantities and can make it 'by eye' in just a few minutes! We eat it every day and it's really good for our digestive systems!

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• psyteq

  03 June 2008

  psyteq commented on this recipe

  The most amazing recipe ever! I too don't get hungry until late lunch time. I have it with yoghurt, cinnamon and prunes. I omitted the sesame seeds and coconut and added linseed, sultanas and hazlenuts. Delicious. And it is definitely low sugar - as a diabetic, I inject way less insulin for this compared to what I used to inject for a small bowl of porridge!

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• Meme

  03 June 2008

  Meme rated and commented on this recipe

  

  Its a fab breakfast! So adaptable as you can bung in any kind of nuts and dried friuts you have in the cupboard. Yoghurt and granola with chopped fresh banana or strawberries keeps me going til lunch.

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• meganE

  04 July 2008

  meganE rated this recipe

  

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• Hayley

  11 July 2008

  Hayley rated and commented on this recipe

  

  Made this for the first time tonight - error! I knew I should have made this in the morning instead, as I ended up eating so much of it because, like everyone else has been saying, it's so moreish! I told myself I would be able to resist, but there was no chance. I was really surprised at how much this made and how delicious it is. For the fruit I used chopped dried dates, raisins and cranberries, which look lovely against the golden colour of the oats.

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• Janet

  27 July 2008

  Janet commented on this recipe

  I love this recipe. I have just made my third batch. I make enough for a week for two of us at a time. It is so much better than bought cereal breakfasts; I don't think I will be buying ready made stuff again. I have passed the recipe onto friends and relatives.

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• hal79

  02 December 2008

  hal79 commented on this recipe

  I made this last night, with a couple of changes: rather than 4tbsp sesame seeds, did 2tbsp each sesame seeds and linseed, for the berries I had roughly 25g each dried cranberries and blueberries, and 50g sultanas, and I also used desiccated coconut (in all cases because that's what I had in the cupboard!). And it's absolutely delicious - ate it this morning for breakfast with thick greek yoghurt and fruit compote - divine! Will definitely make it again once this massive batch is all gone :-)

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Ingredients

• 2 tbsp vegetable oil
• 125ml maple syrup
• 2 tbsp honey
• 1 tsp vanilla extract
• 300g rolled oats
• 50g sunflower seeds
• 4 tbsp sesame seeds
• 50g pumpkin seeds
• 100g flaked almonds
• 100g dried berries (find them in the baking aisle)
• 50g coconuts flakes or desiccated coconut

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Difficulty and servings

Makes 15 servings

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Ingredients

• 2 tbsp vegetable oil
• 125ml maple syrup
• 2 tbsp honey
• 1 tsp vanilla extract
• 300g rolled oats
• 50g sunflower seeds
• 4 tbsp sesame seeds
• 50g pumpkin seeds
• 100g flaked almonds
• 100g dried berries (find them in the baking aisle)
• 50g coconuts flakes or desiccated coconut

Per serving

259 kcalories, protein 6g, carbohydrate 28g, fat 15 g, saturated fat 3g, fibre 3g, salt 0.02 g

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