My favourite thing to batch cook on a cosy kitchen Saturday morning!

Fills 1L Kilner Jar

Ready in

35 min

Good for

Breakfast, crumble topping or a mid morning snack!


About this Recipe

If you love the texture of crunchy cereals you’ll love this crispy granola, full of gut-loving fibre, extra protein and much lower sugar than from the supermarket shelf! Quickly made before anyone else is awake on a Saturday morning…  the only problem is resisting the tempation to keep nibbling it!


  • 200 g Oats
  • 25 g Puffed Quinoa
  • 1/2 tsp sea salt finely ground
  • Pinch black pepper
  • 1-2 tbsp honey
  • 20o g mixed nuts – I like pecans, walnuts and flaked almonds
  • 50g  mixed seeds
  • egg white
  • 100 ml Tahini
  • 1 tbsp Cinnamon
  • 1/2 tsp Turmeric
  • Pinch Chilli
  • Optional – 1/2 a ripe banana mashed, 2tbsps orange or apple juice
  • Grated zest of 1 orange
  • 100g chopped dates

Step by Step Instructions

Pre-heat the oven to 150 degrees fan

Step 1

Mix together the oats, puffed quinoa, spices, orange zest, S&P in a large bowl

Step 2

Put all the nuts together in a bag and bash with a rolling pin to break them up (not too small though) Add these, the mixed seeds and chopped dates, to the dry ingredients

Step 3

In a smaller bowl, whisk together the tahini, honey, juice and mashed banana (if using) and egg white

Step 4

Pour the tahini mix over the dry ingredients and give everything a good stir. It should begin to form clumps.

Step 5

Spread this mix out onto a large baking tray lined with baking paper – you may need to do in two batches. I find to get an even baking, it’s best to leave the centre of the tray empty. You want to end up with a fairly thin layer in a big circle/ square around the edge of the tray. Bake on a low shelf for 15 minutes until golden brown and starting to crispen. Give it a gentle mix – don’t break it up too much though, and leave in the oven with the heat turned off and door slightly open to cool. Once completely cool store in a 1L kilner jar


You can swap in your preferred dried fruit and nuts or add in some chopped dark chocolate!


Tips for great granola:

Be sure to bake it as a thin layer otherwise it won’t crispen up well!


The puffed quinoa in this recipe adds extra protein and fibre – and you can source it from nature-friendly farmers in the UK! Just head to Hodmedods for speedy online delvery

This recipe gives you about 12 different plants if you’re aiming for 30 a week (Remember spices count as plants too!)


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Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.

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This recipe uses Hodmedods organic puffed quinoa and rolled oats, as well as Doves Farm ‘palm oil-free’ digestive biscuits! It’s also much lower in free sugar as I use chopped dates too.

Quick to make and extremely popular in our house!

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