Crunchy Granola

Anyone else have a serious love for cereal? I grew up bowlfuls of cereal for breakfast and I still wouldn’t ever say no to Corn Flakes in the morning (or any time of the day for that matter). I’ve even been known to have a box of dry Rice Krispies at my desk for the “work snacks”.

Granola Breakfast Bowl

I love making my own granola, mainly because I know exactly what is going in. Many shop bought varieties, while being super tasty, are high in saturated fat, sugar and even salt. Yes, there is fat, sugar and salt in my recipe but in measured amount that I am content with. Remember, as with all of my recipes, this recipe is just a guide and you are free to swap in or out ingredients or increase/decrease the quantities that I have suggested.


I like to serve this granola sprinkled over a smoothie bowl or yogurt for added crunch.

Hope you enjoy!

Amy x

120g porridge oats
50g cereal, e.g. Corn Flakes, Bran Flakes, Rice Krispies
2 tbsp pumpkin seeds
2 tbsp chia seeds
50g desiccated coconut
¼ tsp salt
125ml golden syrup or honey
60g butter
1 tsp vanilla essence

Preheat the oven to 180C.

Mix all the dry ingredients together in a large bowl.

Heat the syrup, butter and vanilla in a saucepan over a low heat until the butter has melted. Add to the bowl with the dry ingredients and mix until everything is coated.

Transfer to a baking sheet and spread out in a single layer.

Bake for 15-20 minutes in the preheated oven, stirring every 4-5 minutes to stop the granola from burning.

Allow to cool before transferring to an airtight container. Store in a cool dry place. Granola will keep for a few weeks once stored appropriately.