We all know that going to 9am lectures requires effort and, if you go on an empty stomach, then it takes a while for the information to sink in and it can be really hard to concentrate. I found that trying to have a big breakfast this early was too much for me, but this granola is filling and isn’t too heavy first thing in the morning. 

It is really easy, cheap to make, and keeps you full and alert for those mornings spent in the library! Depending on how much storage space you have in a jar or container, you can adapt and change this recipe to your individual tastes. Once made, the granola will last up to a month so you only have to make this every now and then to have breakfast every day for a few weeks.

You will need:

200g porridge oats

50g pumpkin seeds

50g almonds

10 tablespoons honey

Two tablespoons of oil (coconut/sunflower)

Optional additions: one tablespoon of Chia Seeds and/or diced dried fruit

  • Preheat the oven to 190C/375F/GM5
  • Line a baking tray with grease-proof paper
  • Place all the dried ingredients – apart from the dried fruit – into a large mixing bowl.
  • Melt the honey and oil in a pan until runny and combined – depending on personal taste you can always add more honey if you wish
  • Pour the honey mix over the dried ingredients in the mixing bowl and stir together until everything is coated
  • Spread evenly across the baking tray and place in the oven – I put the tray on the top shelf for 10 minutes, and then on the middle tray for 5 minutes. You want to cook the granola until it’s toasted and golden.
  • Allow the mixture to cool
  • If you’re adding in dried fruit stir this through now, and then transfer to an airtight container.

You now have something for breakfast for the next few weeks! I like to add yoghurt and fruit with mine, but it’s entirely up to you what you want to add. You can have this before going to lectures, or even take it along in a small container to eat once you get into uni. I was never a fan of shop bought granola but I like the fact that with this recipe you can use the ingredients that you like, and adapt and change this depending on your mood.

Happy eating!

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Written by Jessica Keen, 10 months ago
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