So here I am, day 6 into January and happy to report I have actually eaten breakfast all week! I think it may be down to being better prepared in the mornings and the fact that I am fuelled with all the good intention in the world at the moment! But honestly the true reason for my breakfasting success is the discovery of the easiest granola recipe known to man! I am allergic to nuts which makes shop bought granola a bit of a no go. This kid friendly granola recipe is a great one for any fellow nut avoiders and kids but that said you can add any nuts and berries you like to this core recipe. Loaded with oats, honey and seeds, it is the perfect combination of sweet and crunch.
I opt to serve this granola sprinkled over raspberries and natural yogurt, served in a glass (so you can see all the layers!). This recipe stores really well in glass jars or air tight containers and will be a big hit with adults and kids alike. The boys both love granola as a treat with yogurt and fruit and it’s a good snack for filling up little bellies!
2 tbsp rapeseed oil
2 tbsp honey
125ml maple syrup
300g rolled oats
200g of mixed sunflower and pumpkin seeds
- Heat oven to 150C. Mix the oil maple syrup honey in a large bowl.
- Add the oats and seeds mix well.
- Tip the granola onto two baking sheets and spread evenly bake for 15mins. Give the granola a mix and return to oven for another 10-15mins.
- Allow to cool before storing in air tight containers.