In my recent review of Tara Stiles’ new book Make Your Own Rules Diet, I wrote of some of her recipes that have most transformed my attitude to food. And more than any other, this granola recipe has become a weekly staple. Typically laden with processed sugars and preservatives, store-bought granolas are one of the worst culprits in your cupboard for spiking your blood sugar and increasing fat storage around your midsection. But for a fraction of the price and ample variations to pique your interest with each new batch, homemade granola can cut out the nasties and give you a longer-lasting energy kick with the same satisfying flavour and crunch.

I’ve tweaked Tara’s recipe slightly to give you the winning base for any granola recipe – plus a host of options tailored to your tastes and dietary requirements. Its point of difference from store-bought brands is the use of coconut oil in place of other oils with lower denaturation thresholds and raw maple syrup in place of more processed sugars. I challenge you to spare just 30 minutes next weekend to try the recipe below. It will last through the week, taste delightfully fresh and require a far smaller serving to keep you feeling satisfied. Enjoy!

All-natural homemade granola

Makes 10-12 dessert bowls 

Prep time: 10min 

Basic ingredients

4 cups rolled oats
1/2 cup coconut oil
1/2 cup maple syrup
1 tbsp cinnamon

Optional extras

1 cup comprising of any combination of the following: 
Sultanas
Dried apple chunks
Coconut flakes
Dark chocolate chips
Mixed nuts
Mixed seeds
Sprouted buckwheat
Quinoa (uncooked)

Method

1. Preheat your oven to 200° Celsius. Meanwhile, mix all your basic ingredients in a bowl until ‘sticky’ and all the oil and syrup is evenly distributed.

2. Add in your optional extras – sultanas, almonds, cashews, sunflower seeds and dark chocolate chips are my favourites to make up a cup full of goodness. For those with nut allergies, sprouted buckwheat and quinoa are great alternatives to add crunch and a healthy dose of protein.

3. Spread the mixture evenly in a pan – grease with coconut oil or line with a baking sheet to prevent burning. Bake for 25 minutes, stirring occasionally. The granola should appear golden when done. Don’t worry if it still feels slightly ‘soggy’, as it will become crunchier as it cools.

4. Allow to cool for at least 20 minutes, then sprinkle 2-3tbsps over Greek yoghurt and add your favourite berries for a healthy snack or dessert. Display in a large mason jar for extra wow-factor.