Good morning granola
Prep time
Cook time
Total time
Makes around 15 small servings ideal to top with yoghurt and fruit. This recipe draws on that of Pane e Burro and Cannelle et Vanille (gluton-free recipes from excellent bloggers) for its proportions
Recipe type: Breakfast
Cuisine: American
Serves: 15 small servings
  • 300g oats – firm flaked oats not the rolled porridge varietyprint button transparent
  • 180g mixed nuts and seeds: I used flaked almonds, hazelnuts, walnuts, pistachios, linseed, omega mix (from a health food shop), pumpkins seeds, flaxseeds, sesame seeds.
  • 75gm dried fruit (I used cranberries, and flame raisins)
  • 125ml apple juice
  • 1 tbsp vanilla essence, top quality
  • 60ml sesame oil
  • 125ml honey (or use maple syrup)
  • pinch of salt
  • ½ tsp ground cinnamon or nutmeg
  1. Preheat oven to 150°C. Line a shallow baking tray with baking paper.
  2. Mix all the dry ingredients together.
  3. Gently heat the oil, honey, apple juice, vanilla essence and salt in a small pan over a low heat until the oil is combined well with the melted honey and the salt dissolved.
  4. Pour the liquid into the dry ingredients and combine well until coated.
  5. Spread the mix over the lined baking tray, ensuring it’s not too deep. If need be, cook in two batches.
  6. Bake for around 40 minutes, shaking and tossing the mix up every 15 minutes. You don’t want to bake it like a hard flapjack so ensure it’s loosened up at intervals during baking.
  7. The granola is done when mid brown in colour and crisped up. Leave to cool in the closed, switched off oven.
  8. When completely cool, store in airtight container; it keeps well for a month.
  9. Tip: Add the dried fruit just at the last 10 minutes of baking, or add after cooking, to stop the fruit hardening up too much.
Recipe by The Red Bistro at