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The best granola

The best granola

Martha Collison's flavoured-packed cacao nib, nut and sour cherry granola hits the healthy notes while still having a touch of indulgence.

4 out of 5 stars(5) Rate this recipe
VegetarianHealthyHigh fibre
  • Serves8 (makes 800g jar)
  • CourseBreakfast
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g clear honey
  • 2 tbsp coconut or vegetable oil
  • 2 tbsp almond butter, smooth or crunchy
  • 1 tsp sea salt flakes, to taste
  • 350g jumbo rolled oats
  • 50g mixed seeds
  • 50g Roasted cashew nuts
  • 50g whole almonds
  • 1 British Blacktail Free Range Large Egg white
  • 75g tub Cooks’ Ingredients Sour Cherries
  • 50g goji berries
  • 3 tbsp cacao nibs
  • 2 x 18g packs Urban Fruit Baked Coconut Chips


  1. Preheat the oven to 150°C, gas mark 2, and line a large baking tray with baking parchment. Warm the honey, oil, almond butter and salt in a small pan. Combine the oats, seeds and nuts in a mixing bowl. Pour over the honey mixture and stir until coated.

  2. In a small bowl, lightly whip the egg white until frothy, then stir it through the granola mix. Tip onto the baking tray and spread evenly.

  3. Bake for 25 minutes, then turn the tray, stir the granola and bake for 10-15 minutes more. Some granola will have clumped together into clusters and should be golden brown in colour. Turn the oven off and allow the granola to cool completely so it’s crisp, then stir in the goji berries, cacao nibs and coconut chips. This will keep for up to 1 month in an airtight jar or tub.

Cook’s tip

Granola crumble
This is a great breakfast idea for winter months. Roast some seasonal fruit with a drizzle of honey until tender (or use fruit from the freezer, defrosted and sweetened to taste), then sprinkle over a layer of granola and bake until piping hot. Serve with yogurt for a breakfast treat (or dessert!).

Nutty variation
Almond butter is delicious in this granola and makes little clusters. If you don’t have almond butter, peanut butter works well, or you can omit it all together.

Egg-free option
The egg white is added to help the granola clump together into clusters. If you prefer a looser-textured granola, or want to make this egg-free, just omit the egg white. The flakes won’t stick together but will still be delicious.

A larger batch
It would be simple to scale up this recipe to make a double batch. Divide the mix between 2 trays and swap them around during cooking, or cook them separately, following the watch points in step 3.


Typical values per serving when made using specific products in recipe


914kJ/ 457kcals



Saturated Fat












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