I’m going to be honest with you, I’ve never liked granola. I just didn’t get it. Why would you choose to eat granola and yoghurt over perfect eggs for breakfast? But then I made my own (which is always better) and slowly I came around. Look, I’ll still probably choose eggs 8 times out of 10 but every now and then, you just want something light to start your day and that’s where granola works so well. The key to making great granola is to add as much flavour and texture as you can without loading it with sugar and oil. I make my granola by adding big flakes of shredded coconut, tart cranberries and old fashioned rolled oats to a mixture of seeds (anything goes here) , a little honey, coconut oil and nuts. This results in lots of crunch, a bit of chewiness from the cranberries and a hint of coconut which just screams summer. Having a big tub of home-made granola is always handy, it keeps for ages and is great for a quick, filling breakfast. I like to serve it very simply with creamy Greek yoghurt and a few berries but this granola will work just as well in my Berry breakfast parfaits for something a little fancier.
