The granola needs to be crisp, but not overcooked, or it will be bitter. It will crisp and clump up (the way it should) on cooling. Storage tipsThis will keep for a month in an airtight container. Not suitable for freezing.

  • 250g (8oz) jumbo oats
  • 5tbsp desiccated coconut
  • 3tbsp pumpkin seeds
  • 3tbsp sunflower seeds,
  • 2tbsp each of sesame and poppy seeds
  • 3tbsp extra virgin rapeseed oil
  • 3tbsp of your favourite honey

To serve:

  • Greek yogurt
  • 1tbsp blueberries per person
  • A little honey
  • Baking tray, lined with Bakewell paper


  1. Set the oven to gas mark 3 or 160°C. Mix all the dry ingredients in a large bowl. Put the oil and honey in a small pan, and bring to a simmer until the honey is runny.
  2. Pour the liquid over the oat mixture and mix well then spread the mixture over the Bakewell paper on a baking tray. Bake for 25-30 mins, stirring occasionally, until oats are golden. Cool completely then pack into an airtight jar.
  3. Spoon as much granola as you want into a bowl. Top with a generous spoonful of yogurt, blueberries and a drizzle of honey.

Feature: Kate Moseley. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion
  • Calories312(kcal)
  • Fat72.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.


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