Vanilla and Coconut Granola


Healthy Vanilla and Coconut Granola


Granola is versatile, filling,satisfying and so easy to make! I bet almost everyone has a bag of oats languishing in the cupboard, sad and lonely next to bags of bread flour and food colouring we’ll admit we’ve never used.

Whip up a batch of granola in less than half an hour using store-cupboard ingredients and store for over two weeks in a sealed container. Use for breakfast parfaits, topping Greek yoghurt or just plain with fresh summer fruits. All the ads and social media seem to go on about ditching the supermarket ‘processed foods’ and make your own. Well it is pretty satisfying to start the day with healthy, easy granola, knowing about all the ingredients you’re eating for a super satisfying breakfast.


  • 2 tbsp vegetable oil
  • 2 tbsp honey or golden syrup
  • 1 tsp vanilla extract
  • 300g rolled porridge oats
  • 50g desiccated coconut
  • 30g mixed seeds



First off, preheat the oven to 160C/fan 140C/gas 3.

In a large frying pan, heat the vegetable oil and honey/ syrup together in a pan until fully combined. When hot, turn off the heat and mix in the oats, and any extra nuts etc. that you fancy but hold the coconut for later. If you add a lot of extra nuts/seeds/flavourings you may want to add more oil and syrup to compensate to keep it all stuck together.

Stir well to create an even mixture and coat all the dry in the oil and syrup, then tip onto a large baking tray, lined with non-stick baking parchment. Bake in the center of the oven for around 15 mins until everything is golden.

Once out of the oven, let the tray cool on a wire rack. Break up the bigger clumps, then mix together with the desiccated coconut.

Serve in a variety of ways; top thick Greek yoghurt, add fresh milk and berries or add to your next fruit crumble topping for a wonderful crunch. In the mean time, store in an air tight container or around 2 weeks.



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