My Go-To Homemade Granola -You’ll Never Buy It Again

Do you also have a go-to breakfast you like to eat most mornings? For me, it’s either toast with jam or granola.

For years, granola was something I only really had in hotels. It always tasted better there somehow, served in those lovely Kilner jars, with mouth-watering bowls of berries, Greek yoghurt and a drizzle of honey on the side.

At home, it never quite hit the same. But that’s changed. I’ve finally found a really easy, delicious recipe, full of almonds and coconut, and now I make a batch every couple of weeks.

And before you start imagining I’ve suddenly turned into a brilliant cook- absolutely not. This one isn’t mine; it’s my take on a recipe from my dear friend and brilliant Californian cook, Gaby Dalkin.

So here goes the recipe, which can be made well in advance:

Ingredients

• 250 g (3 cups) of oats

• 140 g (1 cup) of almonds

• 80 g (1 cup) unsweetened shredded coconut

• 45 ml (3 tbsp) of honey

• 100 g (½ cup) brown sugar

• 100 g (7 tbsp) coconut oil

• 2 tsps vanilla extract

• 1 tsp cinnamon

• ¼ tsp ground cardamom

• ½ tsp salt.

Instructions

I first preheat the oven to 150°C (300 ˚F). Then I combine all the dry ingredients in a large bowl.

In a saucepan, heat the coconut oil, honey and brown sugar until the sugar has completely dissolved. Remove from the heat and stir in the vanilla extract.

I then mix the wet mixture with the dry ingredients well, then spread everything evenly onto a lined baking tray.

Bake for 30 minutes, stir the granola, then return it to the oven for a further 10 minutes.

Once baked, stir through cherries, cranberries, dark chocolate chips and dried apricots, then leave it to cool before tucking in. Enjoy!

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