Spiced cinnamon & coconut granola

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes to 35 minutes
  • Total time: 40 to 45 minutes

Serves: 6


50g coconut oil
75ml maple syrup
250g jumbo rolled oats
50g pumpkin seeds
50g sunflower seeds
50g golden linseed
100g fresh coconut chunks, thinly sliced
½ tbsp ground cinnamon
1 tsp ground ginger

200ml pomegranate juice
50g golden caster sugar
1 Fairtrade vanilla pod, split
400g pack essential Waitrose
Home Ripening Plums

Yogurt, to serve


1. Preheat the oven to 180°C, gas mark 4. Heat the coconut oil and the maple syrup in a small saucepan for about 3 minutes. Place the oats, pumpkin seeds, sunflower seeds, linseed, coconut and spices into a large bowl, tip over the melted coconut oil and maple syrup and stir well to combine. Tip onto a large, flat baking sheet and press into a single layer. Roast in the oven for 30-35 minutes until golden and toasted. Stir occasionally to toast on all sides. Remove from the oven and leave to cool.

2. Place the pomegranate juice, sugar, 100ml water and the vanilla pod in a medium pan and slowly bring to simmering point, allowing the sugar to dissolve. Add the plums and bring back up to a simmer and allow the plums to gently poach for 5 minutes.

3. Remove the pan from the heat and allow the plums to cool in the fridge, preferably overnight. Serve with the granola, yogurt and some of the poaching liquor.