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Fresh and Simple

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A guide to granola

Granola can be so much more than a soggy something drowned in milk. It can make a
glorious almost-instant crumble topping for fresh baked fruit, a beautiful breakfast 'parfait'
layered with Greek yoghurt and fruit compote; or a simple energy snack to eat on-the-go.

Also, if you're making your own, you're completely in control of how much sticky sweetness
you add in, and there won't be any preservatives or E numbers lurking in the shadows. You
can also be the boss of your own granola and leave out the bits you don’t like, instead of
having to pick out raisins or pineapple pieces like normal breakfast-eating folk.

Get started with the binding agents
To make granola, start by combining the sugars and fats and turning them into liquid form.
Their function is to bind the ingredients together, add extra flavour and give you that
golden clustered crunch that granola is famous for. This is where it's good to tread with
caution though. Although honey is a brilliant natural sweetener, it’s not necessarily low in
calories so should be used sparingly. Adding apple juice is a great way to reduce the amount
of sugar which might otherwise have been needed. Some variations use maple syrup or

golden syrup for sweetness. It’s also delicious to add in a tablespoon or two of sugar-free
peanut butter for extra flavour.

For the fat, try some coconut oil it's healthier than regular oil but not necessarily budget
friendly, so regular cooking oil, melted butter or even a mildly flavoured olive oil can also

work. Beaten egg white is also sometimes used to help bind the ingredients together and
add crunch, but it’s not essential.

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