Low Sugar Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
An olive oil granola made from oats, with olive oil and a touch of honey. A versatile base recipe - get creative with your extras!
  • 400g jumbo oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 75g olive oil (or coconut oil)
  • 50g honey or maple syrup
  • 1 teaspoon vanilla extract
  • + Chopped seeds, nuts, dried fruit, coconut - desiccated or chips, your choice.
  1. Pre heat the oven to 160ÂșC (fan)
  2. In a large bowl toss the oats with the cinnamon and salt
  3. Warm the olive oil and honey together in a saucepan until melted and well blended. Add the vanilla extract and pour over the oat mixture, coating well.
  4. Spread the oiled oats on a lined baking sheet and transfer to the oven.
  5. After 10 minutes, remove and sprinkle over your chopped nuts, seeds, dried fruit and coconut. Stir so everything is evenly spread and return to the oven for a further 10 minutes or so until toasty and browned.
  6. Allow to cool fully before transferring to an airtight glass jar where it will keep for a few weeks.
  7. A serving of granola is approximately 40g.
I've used standard rolled oats in this recipe, but feel free to use whichever oats you like. Jumbo oats are particularly delicious as they retain their shape! You can also sub 50-100g of oats for buckwheat flakes.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/low-sugar-granola/