Despite not having mentioned it much over the past year, I’ve still been making granola. The most recent success was a combination of my recipe and the How to make the perfect granola recipe. I’m mainly updating this for my purposes, but if anyone else finds it useful, I hope you enjoy your granola.


Dry ingredients, all in a bowl:

  • 300g rolled oats
  • 100g spelt flakes
  • 160g nuts (cashews and flaked almonds)
  • 130g seeds (pumpkin, sunflower and chia)

Ingredients that get melted together in a bain-marie before being added to the dry ingredients and mixed:

  • 2 tablespoons coconut oil
  • 4 tablespoons honey
  • 4 tablespoons maple syrup
  • 1 teaspoon ginger
  • 0.5 teaspoon cinnamon
  • Pinch of salt flakes

An ingredient that gets added to the bowl after the melted ingredients have been combined:

  • 1 whisked egg white

I then put it into the oven at 160 degrees C for 40 to 45 minutes, stirring at 10 to 15-minute intervals until it looks golden and the nuts have a golden crispness to them.