Simple Sunday Granola



I have named this my ‘Simple Sunday’ granola as it is such a quick and easy recipe that I always make on a Sunday afternoon in preparation for the week. It makes just enough for five portions (if I stop myself from eating the mix off the spoon!!) and I usually eat it with some almond milk and fruit or some yoghurt, banana and raw honey. The ‘one bowl’ recipe is such a good way to ensure you have a healthy breakfast for every day, which you can just quickly package up into a pot or jar and take on your travels! The thing with this granola is that I don’t get bored of it, unlike lunchtime salads which I have to change quite often! I love it so much that I often have it at the weekend too!

Of course, there is plenty of scope for adding variety into this too. Although I have given a basic recipe and measurements, I really encourage you to experiment and would love to hear of the variations you come up with! I would recommend keeping the same proportion of oats, as they are such a healthy way to stay full until lunch, and then using up whatever complimenting ingredients you have in the cupboard! What do you eat your granola with?


Simple Sunday Granola
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free
Serves: 5 portions
  • 2 cups porridge oats
  • 50g mixed nuts, roughly chopped
  • 50g mixed seeds
  • 7-10 medjool dates, chopped
  • 2 tbsp coconut oil
  • 1 tbsp honey or maple syrup
  • 0.5 tsp cinnamon
  • A pinch of himalayan pink salt
  1. Preheat your oven to 120 degrees celsius
  2. Gently melt the coconut oil in a glass bowl
  3. Add the honey (or maple) and cinnamon and mix together
  4. Add the dry ingredients and mix until the coconut oil and honey mix is evenly distributed
  5. Spread out onto baking paper in a rectangular cake tin
  6. Bake in the oven for 25-30 minutes until lightly toasted (take out if it begins to look brown)
  7. Leave to cool so that it forms 'clusters'
  8. Once cool, store in an air tight jar


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