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Make up a big batch of granola ever week/month and store it in an air tight container and hey presto you have a really nutritious breakfast at your fingertips.
Recipe type: Breakfast
Serves: Lots
  • 2tbsp coconut oil (sunflower oil also works)
  • 3tbsp coconut blossom syrup, honey or maple syrup
  • 250g (9oz / 3 cups) oats
  • 1tsp ground cinnamon
  • 20g (0.8oz / generous ¼ cup) coconut chips
  • 75g (2.6oz / ½ a cup) hazelnuts
  1. Pre-heat the oven to 180ºC (350ºF / gas mark 4).
  2. Melt the coconut oil in a pan over a medium heat and then stir in the coconut blossom syrup (or other syrup).
  3. Weigh out the oats in a bowl and stir through the cinnamon and melted coconut oil mixture until thoroughly blended – it will look like quite a dry mixture, so be as thorough as you can with the mixing.
  4. Line a large baking tray with baking parchment and spread the oat mixture evenly over the top. Transfer to the oven and bake for 10-15 minutes, stirring the mixture every 5 minutes.
  5. When the mixture is beginning to turn golden brown, sprinkle the hazelnuts and coconut chips over the top and bake for a further 5 minutes.
  6. Remove from the oven and leave to cool. Once cooled, the granola should have a lovely crunchy texture. Transfer to an air tight container and enjoy!
Recipe by Clove Food Co. at