Breakfast HELPINGS

The World’s Best Granola

Crunchy, gooey, sweet, nutty - mixed with highly nutritional ingredients that keep you happy for hours and that also serve as a delicious dessert, perhaps mixed with some coconut yoghurt or home-made almond milk and fresh berries. 

I also like to sprinkle granola on my morning porridge - it adds a nice texture and turns a basic porrdige into an interesting dish (okay, so maybe not 'interesting' per se - but at least tastier!)

Preparation time: 20 minutes | Oven time: 2 x 40 minutes | Helpings: 10-15


400g/800 ml buckwheat flakes/oats
130g/200 ml raw nuts (e.g. pecan nuts, almonds, walnuts)
60g/100 ml pumpkin seeds
60g/100 ml sunflower seeds
50 ml/40g sesame seeds
80g/200 ml unsweetened grated coconut
80g/100 ml chopped dried dates
80g/100 ml chopped dried figs
3 tsp ground cinnamon
2 tsp ground cardamom
1 tsp salt
1 tsp vanilla extract
200 ml water
100 ml maple syrup
50 ml coconut oil


  1. Mix the buckwheat flakes/oats, chopped nuts, seeds and grated coconut together in a bowl. Heat the spices, vanilla extract, water, maple syrup and coconut oil together in a pot. Stir lightly for 1-2 minutes and turn off the heat just before the mixture starts to boil
  2. Mix the warm liquid with the dry ingredients, chopped figs and chopped dates in a bowl. Place half the contents on a baking tin. Bake for 30-35 minutes at 180°C. Stir every ten minutes as the granola burns easily. Place the rest of the contents on another baking tin and repeat the process.
  3. Let the granola cool for an hour on the baking tin and then put it in an airtight jar. It lasts about two weeks, if it’s kept in the fridge

Stephanie is the founder of Helpings and the creator of all content on the platform. Watch her TEDx talk, 'Holy Shit', about digestion on YouTube, organized at King's Collage London in 2016. Stephanie is currently building her second business, a chocolate brand called kAAKAO, and she shares her experience by means of inspiring other entrepreneurs to excel in business and in life.

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