Fruity and Nutty Granola


Having run a successful hotel for several years, I have found that our guests really appreciate a breakfast full of homemade 'goodies'. Alongside homemade breads, compotes and preserves, I also offer guests my own Granola. It is quick and easy to make and far more satisfying than shop-bought Granola. Soya margarine can be substituted for the butter for a dairy- free version and Agave syrup can be used to replace the syrups.

Prep time:
Cook time:
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melted unsalted butter: 200g
clear honey: 125g
golden syrup: 125g
maple syrup: 2 tbsp
large oats: 150g
small oats: 150g
muesli - I use Lidl Swiss-style muesli - No added sugar. It's crisp wheat flakes give it a good texture: 500g
sunflower seeds: 100g
linseeds, optional: 50g
almonds or hazelnuts: 100g
flaked coconut: 50g
raisins, sultanas or dried cranberries or a mix of all 3: 150g


  1. Mix melted butter, honey and syrups together until well combined
  2. Gradually add oats followed by muesli, stirring well to ensure all the mix is well coated with the syrup mixture
  3. Add all the remaining ingredients except the dried fruit which will be added after cooking
  4. Stir well and leave to rest for at least 1 hour
  5. Bake very moderate oven - Gas Mark 2 / 150C - for 20 minutes stirring over halfway through cooking then take out of the oven and give it a good stirring. Pop back in the oven for another 20 minutes keeping an eye to ensure it doesn't burn on the top and turning as necessary.
  6. Because of the high sugar content it can burn quite easily. When the oats have all achieved a nice roasted colour, turn the oven off, take out the tin, stir in all of the dried fruit and put the tin back into the cooling oven and leave until cold. This helps to plump up the fruit.
  7. When thoroughly cold tip the granola into an airtight container, where it will keep in a cool place for up to 1 month.
  8. This is delicious served with a dollop of Greek yogurt or as a quick crumble topping for any stewed fruit.