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Breakfast Granola Recipe

Its that time of year again! Our appetites begin to change, we may want to comfort eat and we feel in the mood for soups, hot chocolate and warming foods. As you may know, we are porridge lovers but this time of year, I make home made granola, its lovely and crunchy and gorgeous to snack on when those autumn tummy rumbles appear. Let me know if you make it and if you're on socials do tag me, I love to know what you are up to!!


4 Cups Organic Oats

1 cup mixed seeds (Aldi) Sunflower, hemp, linseed

1 cup mixed nuts: Blanched almonds, hazelnuts.

x20 Pecans (whole or chopped)

1 tbsp Chia seeds

2 tbsp Vanilla extract

1/2 cup Maple syrup

1/2 melted coconut oil

1 tbsp Cinnamon

1 tbsp Turmeric powder

x7/10 twists of Himalayan rock pink salt.



  1. Preheat the oven 180 fan oven.

  2. Line a baking tray with baking paper and set aside.

  3. Mix the oats, seeds, nuts and chia seeds together.

  4. Once mixed evenly add the vanilla extract, the maple syrup and stir.

  5. Add the coconut oil and ensure it covers every oat!

  6. Sprinkle your turmeric and cinnamon and stir through, allowing the powders to stick to all ingredients, finally add the pink salt.

  7. You will bake this is two batches, spread onto your baking paper on a tray or deep dish ready for the oven. Make sure its not spread to thin as the edges will burn!

  8. Put in the oven for 20-23 minutes, stirring lightly once.

  9. Take out and leave the cool on the side for 45 minutes at least. As it cools it settles and allows the bigger chunks to stay chunky.

  10. Bake the second batch!

  11. Once both batches have cooled you can break up into any sizes, you will find the oats stick well in the mix and you'll have gorgeous baked seeds and nuts falling away into the bottom of the jar.

Enjoy your Autumn Granola mix!

My favourite way to enjoy is with some sort of greek yogurt, blueberries and agave nectar!

V x


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