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    Five-seed granola

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    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.

    • Vegetarian
    • 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.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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