Easy Granola

I love making my own granola! Why, you may ask when there are so many varieties which you can easily pick up from the shops …because it is so easy to make your own and you can choose exactly what you’d like in it. And so cost-effective you’ll wonder what tempted you to buy the ready-made granola!

I have used the oven in the past to roast my granola mix, which can bind you to the kitchen for a while; so when I came across this pan method in Olympian Tom Daley’s book Tom’s Daily Plan I just had to give it a go!

Inspired by Tom Daley’s Book

The recipe calls for oats, dried fruit, nuts and seeds to be cooked in a pan with coconut oil and honey. I was very inspired by the fact that it only took 10 minutes to cook this granola and the fact that I did not need the oven.

I have changed the proportion and the types of ingredients that Tom Daley has used to suit my family’s and my own preferences.  I decided to cook the oats and other grains when used for the first 5 mins before adding the rest of the ingredients. The book has some very simple and delicious recipes but this is certainly my favourite so far!

I cooked the oats and grains first.
I then added the rest of the ingredients after 5 minutes.

And then I just got cooking and ended with a range of delightful great tasting varieties of granola!

Rye, oats and brown rice granola with almonds, apricots and vanilla

In my rye based granola, I added organic rye flakes to the wholegrain rolled oats and a small proportion of organic brown rice flakes to lighten the mixture. Chopped unsulphured apricots, raisins, almonds, and pecans were also added with pumpkin and sunflower seeds for a lovely crunch. A little vanilla extract rounded off the flavour of this granola mix.

Barley, oats and brown rice granola with mango, coconut chips and cinnamon

Well there has to be one tropical mix and this granola had a base of organic barley and brown rice flakes with wholegrain rolled oats. Bringing in the sunnier flavours were chopped dried mango, dried coconut chips, cashew nuts, pumpkin and sunflower seeds with a good dash of ground cinnamon. Perfect for a cold winter’s morning!

Oats with pecans and apricots

By this time, as you maybe able to tell I was enjoying making different concoctions of granola …particularly as it only took 10 minutes to cook each batch! The next granola was using a wholegrain rolled oats base with pecans and chopped unsulphured apricots, yum! The last one was simply oats with no nuts or fruits added for my daughter – a reluctant porridge eater – who has fallen in love with this granola!

Simply oats with honey

A very easy and quick way to make a granola of your choice …something special to look forward to on a cold dark morning in winter, what more could you ask for?

Rye, Almonds and Vanilla

A very versatile recipe where you can add a range of ingredients or keep it simple with just a few. Very easy and quick!

  • 70 g organic rye flakes
  • 50 g organic brown rice flakes
  • 100 g wholegrain rolled oats
  • 40 g chopped almonds
  • 30 g chopped pecans and walnuts
  • 40 g pumpkin seeds
  • 40 g sunflower seeds
  • 50 g chopped unsulphured apricots
  • 50 g raisins
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • 3 tablespoons organic honey
  1. Warm the coconut oil in a pan on medium heat.

  2. Add the honey to the coconut oil till it warms up. 

  3. Now add rye flakes, rice flakes and oats to the pan and stir for 5 minutes on medium to low heat, so that all the ingredients are mixed and cook evenly.

  4. After 5 minutes, add the chopped nuts, dry fruits, seeds and vanilla extract and cook for a further 5 minutes for a crunchy granola. 

For a less crunchy result, only cook for 2-3 minutes. You can taste it as you go along to acheive your preference. Enjoy!


Barley, Mango and Cinnamon

A lighter cinnamon granola with organic barley and brown rice flakes added to oats, with a tropical taste of mango and coconut.

  • 70 grams organic barley flakes
  • 50 g organic brown rice flakes
  • 100 g wholegrain rolled oats
  • 50 g chopped dried mango
  • 50 g sultanas
  • 25 g coconut flakes
  • 30 g chopped cashews
  • 20 g chopped pecans and almonds
  • 30 g pumpkin seeds
  • 30 g sunflower seeds
  • 1 teaspoon ground cinnamon
  • 3 tablespoon coconut oil
  • 3 tablespoon organic honey
  1. Warm the coconut oil in a pan on medium heat.

  2. Add the honey and let it warm through.

  3. Add the oats, barley and rice flakes to the pan and stir to mix thoroughly to allow even cooking for 5 minutes.

  4. After 5 minutes, the dry fruit, seeds, nuts and ground cinnamon can be added to the pan. Stir and cook this mixture for 8 to 10 minutes depending on how crunchy you prefer the final granola. 

This a very versatile recipe that you can interchange the variety of ingredients used easily. 


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