No nuts for my granola!

It’s been an AGE since I posted a recipe. This year I haven’t had the chance, energy or desire to experiment much in the kitchen – pregnancy related aversions may be to blame perhaps?!

That might be news to some of you! I’m 26 weeks pregnant and my relationship with food has changed somewhat. I felt nauseas, but I didn’t suffer with (too much) physical sickness and I haven’t really had “cravings” other than a bowl of Shreddies for the occasional snack (I NEVER usually eat cereal).

Eating a healthy balanced diet in pregnancy can be a challenge when all you want is stodge (especially in the first trimester). I do like to play around with my breakfast recipes and as you’ll see from my historic food posts, breakfasts tend to be my go to for when I do experiment. I  get bored of the same breakfast everyday and one isn’t always organised enough to have fresh fruit in the house!

My recent (and successful) experiment is my granola recipe! Shared for you here…


What I like about my granola recipe (if you don’t mind me saying!) is it contains NO nuts (I’m not allergic, I’m just not a fan) and it hits a slightly sweet craving spot without being *too* naughty.

With only a few fuss-free ingredients, it’s super easy to make…

  • 250g oats (gluten free if you wish – i.e. for fellow thyroid sufferers perhaps – but not essential!)
  • 250g pumpkin seeds
  • 250g sunflower seeds
  • 1 ripe banana (NOT essential – i.e. for my banana hating friends out there! Read on for alternative suggestions)
  • Maple syrup
  • 250g Sultanas

Here we go, in 8 simple steps..

1 – Preheat oven to 180 degrees and grease an oven dish (ideally with coconut oil).

2 – Mix the oats and seeds in a bowl.


3 – In a blender mix the banana with a VERY generous squeeze of maple syrup.

4 – Stir the wet mixture in to the dry mixture (if you don’t like banana then perhaps experiment maybe with some almond milk and blended prunes? Something that will add sweetness and moistness to the mix!!).

5 – Place the mixture in to your oven dish and bake for 15-20 minutes, stirring half way through.


6 – So long as your mixture has turned slightly darker in colour and feels slightly crisp in texture then it’s ready!

7 – Allow to cool before stirring in your sultanas.

8 – Store your granola in an air tight container and help yourself to breakfast for days to come. This mixture will last for weeks!

Et voilà!

Enjoy with your milk (of choice) or with yoghurt (my favourite choice!). Adding some fresh fruit such as banana, strawberries or mango is yummy, filling and of course nutritional.



Or why not make granola bars? Simply add an egg white (and your sultanas) to your mixture (before putting in the oven) to stick it all together, for you to then cut in to squares once baked! Breakfast on the go! Freezable too! Boom!

Enjoy! 🙂



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