Sprinkle it over yoghurt, pair it with milk or eat it straight out of the jar: however you enjoy it, granola is one of those foods that never gets old. It may be best known as a breakfast food, but it also makes a filling snack any time of the day. 

And the best bit? While there are plenty of granola options on the supermarket shelves, it’s one of those things that’s incredibly easy to make at home (which means you can add in all your favourite ingredients with ease).

All you really need to get started are some oats and a selection of nuts and seeds, plus something to bind them together. From there, the world is your oyster – from dried fruit to chocolate and a variety of spices, you can play around with your recipe to get it perfect.

However, if you don’t fancy experimenting, then we’ve put together this guide to three nutrient-packed granola recipes that work just as well for breakfast as they do for a midday snack. From a peanut butter and cranberry mix to a nutty combination, keep reading to check them out. 

Eloise Levander is a nutritional therapist specialising in women’s health.

“This granola is rich in nuts and seeds, which are great sources of protein, zinc, healthy fats and B vitamins,” Levander says. 

“Flax seeds and chia seeds are especially rich in antioxidants and omega-3, associated with lower inflammation and reduced blood sugar levels.”

Ingredients

• 240g oats
• 50g roughly chopped almonds
• 50g roughly chopped hazelnuts
• 50g roughly chopped walnuts
• 2 tbsp flax seeds
• 4 tbsp chia seeds
• 3 tbsp cinnamon
• 80g peanut butter
• 80g maple syrup
• 1 tsp vanilla extract
• 50g pumpkin seeds
• 60ml melted coconut oil
• 70g toasted coconut chips
• 100g dried cranberries

Method

1. Preheat the oven to 160°C
2. In a pot over a low heat, combine the peanut butter, coconut oil and maple syrup. Stir until all the ingredients are well mixed. Remove from the heat.
3. In a large bowl, combine all the dry ingredients except for the coconut chips and cranberries.
4. Pour the wet ingredients into the big bowl and combine well.
5. Pour the mixture onto a large baking sheet lined with parchment paper and spread out evenly.
6. Bake for about 30 minutes, then remove from the oven to cool down. Do not stir the granola until it has fully cooled down. 
7. Add the coconut crisps and dried cranberries. Store in an airtight container.

Check out more of Eloise’s recipes on her website.

Amber Silverman is a nutritional therapist and health coach at Nutrition For Health.

“This granola is low in sugar and wonderfully high in omega-3 fats, which have been linked to reduced inflammation,” Silverman says. 

“It is protein-rich and contains phytoestrogens, which can be beneficial for hormone balance. It’ll also fill you up, has slow-release energy and provides prebiotics, which are fabulous for gut health. What’s not to love!”

Ingredients

• 200g oats
• 40g chia seeds
• 40g linseeds
• 40g sesame seeds
• 40g desiccated coconut
• 20g coconut flakes
• 50g flaked almonds
• 40g pecans
• 15g puffed buckwheat (optional, but they add a nice texture as well as added flavour and nutrition)
• 80g melted coconut oil
• 1 tbsp maple syrup (optional)
• 1 tsp cinnamon

Method

1. Preheat the oven to 180°C
2. Mix the ingredients together
3. Bake for 20-30 minutes, turning regularly to avoid burning
4. Remove from the oven and allow to cool
5. Store in a glass jar

Check out more of Amber’s recipes on her website.

Emily Moreton is a fertility nurse and women’s health nutritionist at The Nutri Nurse.

“This granola is rich in gut-loving fibre which has also been linked with a lower risk of heart disease,” Moreton explains. “In particular, you’ll find beta-glucan from the oats, which is a soluble dietary fibre which has been shown to have a positive effect on cholesterol levels. The nuts also have beneficial effects on your heart health and cholesterol levels as well as containing beneficial micronutrients. 

“I pair it with protein-packed yoghurt, hydrating milk and vitamin C-rich blood orange, an antioxidant that plays a key role in your immune system. A breakfast great for your gut, heart and skin!”

Ingredients

• 110g jumbo porridge oats (Emily uses a combination of oats, spelt flakes and buckwheat flakes)
• 20g coconut flakes
• 70g mixed seeds
• 70g almonds, or other nuts of choice, chopped
• 1 tbsp olive oil
• 1 tsp mixed spice
• 1 tsp cinnamon
• 2 tsp ground ginger
• 1 tsp freshly grated or ground nutmeg
• 1 tsp vanilla paste or extract
• 2 dates, made into a paste with 1 tbsp boiling water or sub for honey/ maple syrup/sweetener
• 30g dried cranberries
• Zest of 1 orange or 2 clementines

Method

1. Preheat the oven to 150°C
2. Mix the oats, coconut flakes, seeds and nuts together in a large mixing bowl
3. In a smaller bowl, add the olive oil, cinnamon, nutmeg, mixed spice, ginger, vanilla paste or extract and date paste. Mix the ingredients together then add to the dry bowl and stir to combine. 
4. Use your hands to group some of the ingredients together (this will make crunchy clusters)
5. Line a baking tray with baking paper and spoon the mixture out onto it. Spread the ingredients out evenly
6. Bake for 10 minutes, remove from the oven and toss the ingredients. Placed back in the oven for a further 10 minutes, until golden.
7. Remove from the oven and stir through the air-dried cranberries and orange zest.

Check out more of Emily’s recipes on her website.

Images: Eloise Levander; Amber Silverman; Emily Moreton