Ditch supermarket cereals with this easy homemade granola recipe

Nutritionist Delicia Bale’s maple cinnamon granola is packed with nuts, seeds, and oats – a healthier, more satisfying alternative to ultra-processed breakfast cereals

Cut sugary breakfast cereals out in favour of this granola

“Most cereals in supermarkets are ultra-processed, so making your own granola is a good alternative option that is similar to cereal,” says nutritionist Delicia Bale, author of new cookbook, Unprocessed Made Easy.

“I like to serve mine with yogurt or milk and berries, and you can also use this granola as a topping for other breakfasts.”

Maple cinnamon granola

Makes: around 6 portions

Ingredients:

200g oats

60g flaked almonds

60g hazelnuts, chopped

50g pecans, chopped

50g desiccated coconut

50g pumpkin seeds

80g coconut oil, melted

100ml maple syrup

1 tsp vanilla extract

1 tsp ground cinnamon

Pinch of salt

Method:

Delicia Bale’s debut cookbook, ‘Unprocessed Made Easy’, is packed with practical recipes to help you swap ultra-processed staples for affordable, homemade alternatives (Ebury)

1. Preheat the oven to 170C.

2. Mix together the oats, flaked almonds, hazelnuts, pecans, desiccated coconut, pumpkin seeds, coconut oil, maple syrup, vanilla extract, cinnamon and salt until well combined.

3. Spread the mixture evenly onto a lined baking sheet (you may need to split it between two sheets as if it is too thick, it won’t cook all the way through).

4. Bake for 20-25 minutes until the granola is slightly golden.

5. Leave to cool for around 30 minutes, then break into pieces.

Recipe from ‘Unprocessed Made Easy’ by Delicia Bale (Ebury Press, £20).