Everyone who knows me would say that my website (and my life!) would not be complete without granola. I have honed the recipe over the years and found some of the perfect ingredients which just work so well together.

Since moving to Paris to be a Personal Trainer and setting up my own business, I have often struggled to find some of my own staple foods. Cereal and granola isn't as popular as it is in the UK. Although, they do have a fair few options. I got to the point where I decided to just make my own granola every couple of weeks as it's so quick and simple to do. I also discovered it works out to be FAR cheaper!

A lot of these ingredients you can swap for your own favourites. Just use the same proportions and like for like. For example instead of raisins you could use cranberries or instead of figs you could use apricots or just double the raisins! Any questions just give me a shout!

RECIPE: serves 8-10

90ml/4tbsp coconut oil or butter

160ml honey/maple syrup

4 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon vanilla essence/extract/powder

400g rolled oats (these are best for texture but any oats will work)

50g sunflower seeds

50g pumpkin seeds

50g nut of choice - I like hazelnuts or pecans

100g dried figs chopped

100g dried dates chopped (add after baking the granola as I find they go a bit too hard if baked)


Preheat the oven to 160C fan/180C conventional/gas mark 4.

In a medium-size saucepan heat the oil/butter and honey/syrup gently until melted.

Carefully add in all the spices and vanilla essence, stirring between each. Turn off the heat and leave to cool slightly.

In a large bowl add the oats, seeds and nuts and coconut. Stir well so all are evenly spread throughout.

Carefully pour the oil/honey mix into the dry ingredients bowl and mix thoroughly until all the ingredients are coated well and evenly. Ensure no dry bits remain at the bottom of the bowl.

Evenly spread this mix into a baking tray lined with baking parchment. Place in a preheated oven and bake for 30 minutes. Ensure to set the timer so you stir it every 10-15 minutes so the granola can be evenly baked and golden.

Once it is evenly golden (don’t become impatient and bake it higher than 160 as it browns so very quickly! Trust me, I speak from experience!) remove from the oven and leave to cool a little.

Once cool, add the chopped dried dates and stir well so evenly spread.

Pour into an airtight container and it will keep for a good week or 2 - in theory! I eat the stuff every day, sometimes twice a day so I often have to make it every 7-10 days. The kitchen smells amazing :).