A bowl of granola is a tasty way to start the day, however, it’s often not as healthy as we might think. If you’d like to make your own Food Optimising version, this easy three-way recipe will hit the spot.
Slimming World granola recipe
serves 10
5.5 Syns per serving
vegetarian (make it vegan by swapping the honey for maple syrup)
What you need:
400g can chickpeas (see tip)
275g plain porridge oats
3 level tbsp honey
1 tsp vanilla extract
1 tsp cinnamon
Fruit & nut version (7 Syns per serving)
75g dried apricots
25g flaked almonds
Chocolate version (7 Syns per serving)
2 level tbsp cocoa powder
50g milk chocolate chips
What you do:
1. Preheat the oven to 160°C. Line a large roasting tray with baking paper and set aside.
2. Drain the chickpeas over a mixing bowl to reserve the liquid (aquafaba). Using an electric hand mixer, whisk until peaks form. (Keep the chickpeas to use in another recipe – maybe this massaman curry or a speedy houmous.)
3. Put the oats, maple syrup, vanilla extract and cinnamon in a large bowl and mix well. Add the aquafaba and stir until everything’s coated.
4. Pour the mixture onto the roasting tray and spread it out evenly. Bake in the oven for about 30 minutes, giving it a stir halfway through.
5. Remove from the oven and leave to cool completely, then store in an airtight container (it’ll last a couple of weeks).
If making the chocolate version:
Leave out the cinnamon in step 3 and add the cocoa powder instead. Once the granola is completely cool, mix in the chocolate chips.
If making the fruit & nut version:
Halfway through cooking, stir in the dried apricots and almonds.
Serving suggestion: Breakfast banana split
Top sliced banana with a dollop of fat-free natural yogurt (add a dash of vanilla extract if you like a bit of sweetness), your favourite berries and a sprinkle of granola.
More for members
If you’re looking for more Slimming World breakfast ideas, you’ll find plenty of filling recipes to keep you fuelled for the day ahead in your local group and on our exclusive member website.