I get frustrated at shop-bought granola and granola recipes that are loaded with butter and sugar. It is totally unnecessary when a healthy version is so easy to make. You can eat this for breakfast, as a snack or as a dessert topping. If I’m going on a long drive, I’ll throw a handful of it into a sandwich bag so that I’ve something nutritious to munch on in the car.
I have made this recipe with all sorts of nuts and seeds – it works every time. And once the granola has cooled, dried fruits, such as mango, pineapple, raisins or goji berries can be stirred in. This will keep in an airtight container for up to two weeks.
Ingredients
• 100g spelt porridge flakes or jumbo porridge oats
• 50g flaked almonds
• 50g hazelnuts, crushed
• 50g pumpkin seeds
• 50g sunflower seeds
• 50g walnuts
• 4 tbsp coconut oil, melted
• 3 tbsp agave syrup
• a pinch of salt
Method
Preheat the oven to 180°C / 350°F / gas mark 4. Place all of the ingredients in a large bowl and mix until combined. Tip the granola into an ovenproof dish and bake for 30 minutes, stirring occasionally. Remove from the oven and leave to cool.
Derval O’Rourke
Derval O’Rourke is a former Irish athlete who competed internationally in the 60 m and 100 m hurdles. She participated in two Indoor World Championships, five Outdoor World Championships and three Olympic Games. She is a four-time European medallist and World Indoor Champion.
Since retiring from her athletics career, Derval has published two bestselling cookbooks and created a healthy lifestyle online platform, derval.ie. She is also a sports analyst for both RTÉ – Ireland’s national television and radio broadcaster, and World Athletics. Her podcast with fellow Irish Olympians David Gillick and Rob Heffernan, Medals & Mics is sponsored by Flogas.
- ‘Derval O’Rourke’s homemade granola: For a nutritious start to the day’ is published in Anthology Volume 22. Read more features from this volume or buy it now.
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