Healthy Granola Recipe - Great British Chefs

Oat, cocoa nib, sultana and sunflower seed granola

Breakfast
easy
4
20 minutes, plus cooling time

PT20M

Chantelle Nicholson's healthy granola recipe certainly does not skimp on flavour. A delicious combination of cacao nibs, rolled oats and sultanas make a dazzling breakfast that beats the shop-bought version hands-down. Serve with vegan yoghurt for a dairy-free breakfast.

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Ingredients

Metric

Imperial

Oat, cocoa nib, sultana and sunflower seed granola

150g of rolled oats
20g of cacao nibs
40g of sunflower seeds
20g of sesame seeds
40g of sultanas
1/2 tsp table salt
25ml of olive oil
2 tbsp of agave syrup

To serve

1

Preheat the oven to 160°C/gas mark 3

2

Place all ingredients, except the agave, in a deep roasting tray and bake for 8–10 minutes, stirring every couple of minutes until golden

25ml of olive oil
150g of rolled oats
20g of cacao nibs
40g of sunflower seeds
20g of sesame seeds
40g of sultanas
1/2 tsp table salt

3

Add the agave, toast for a further 4 minutes, then remove from the oven and allow to cool. Serve with yoghurt, seasonal fruit and a pinch of cinnamon

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Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.

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