Five-seed granola

This recipe is eminently adaptable so feel free to mix and match the make-up of seeds and nuts to suit your taste – the Waitrose mixed packs are handy if you’re short on time, and desiccated coconut also makes a great addition. Adding a whisked egg white is a clever trick to help bind it all together.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 35 minutes
  • Total time: 45 minutes, plus cooling

Makes: about 700g


200g jumbo porridge oats

100g oatmeal

75g pumpkin seeds

75g sunflower seeds

25g golden linseeds

25g sesame seeds

25g poppy seeds

100g whole skin-on almonds, roughly chopped

1 cinnamon stick

1 vanilla pod, split lengthways

½ tsp sea salt flakes

2 tbsp rapeseed oil

125g honey

1 egg white, beaten to soft peaks

50g pitted dates, roughly chopped

50g dried willam pears, roughly chopped


1. Preheat the oven to 170˚C, gas mark 3. Mix all the ingredients together, apart from the dates and dried pears. Spread out in an even layer on a parchment-lined roasting tray. Bake for 30 minutes, turning everything halfway, until golden.

2. Scatter over the dates and pears; don’t stir. Bake for 5 minutes more until crisp, caramelised and dried out. Leave to cool completely on the tray. Store in an airtight container for up to 1 month. Serve with milk and a drizzle of honey, if liked.