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  • Writer's pictureKatie Brown

Nutty Ginger and Mixed Spice Granola

Sometimes I spend ages thinking about what to bake, looking at recipes for inspiration and searching our kitchen cupboards. Other times I come home; throw a whole variety of ingredients together and a little bit of kitchen magic happens.

Okay, magic is a tiny bit of an exaggeration but it is a ‘magical’ time of year, so can you forgive me? Or maybe I’m just blogging about a huge granola high.

Okay, I’ll come clean – I’m on high, you know the ‘I made granola and it’s so darn good‘ kind of high..

I get my kicks in the kitchen…

Back to granola – everything about this just works. sure It’s simple, which is something I like my recipes to be as I’m not the most time rich of people. But there is a balance of healthy fat, sweetness from the honey, iron, and fiber from the bran flakes and a little kick from the ginger.

I served this for breakfast with blackberry chia jam and coconut yogurt, it was absolute perfection – However, I’m biased and you need to try this for yourself…

Nutty Ginger Granola


150g Oats

100g Crushed Branflakes

75g Cashew Nuts

75g Mixed Seeds

Half a teaspoon ground ginger

50g Melted Coconut Oil

30g Honey

40g Peanut Butter


Pre:heat your oven to 180 degrees and line a baking tray with greaseproof paper and set aside. In a large bowl mix all the dry ingredients together – Oats, Branflakes, nuts, seeds and ginger.

Melt the coconut oil and mix in the peanut butter and honey, then add this to the dry mix and stir until everything is covered.

Pour the mix onto the greaseproof paper, spread out and oven bake for 15-20 minutes or until it’s golden brown.

Allow to cool and break up for a chunky and seriously addictive granola – This can be stored for up to a month.

Are you enjoying festive spices now we are heading towards Christmas?  I am on a one-woman mission to try as many fancy coffees as possible, pumpkin spice is still a firm favourite



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