This was inspired by wonderful food stylist Natalie Seldon’s recipe for Maple-roasted Nut & Seed Granola in her book The Goodness of Nuts and Seeds. I’ve simplified it and cut out the maple syrup, so it’s really more of a muesli. It also means I can choose whether or not to eat something sweet with it, depending on how I feel. It’s great mixed with yogurt and a little drizzle of honey or agave nectar (choose plant-based yogurt and agave to keep it vegan).
In the recipe pictured I use pecans and cashews with pumpkin and sesame seeds, but the recipe is very versatile, so you can use whatever you have in the cupboard or fancy buying at the shop. Every time I make this I’ll use up to four different types each of nuts and of seeds to keep it interesting. You can buy pre-mixed bags of both if you can’t decide.
If you’d like a lower-carb or gluten-free version, then swap the oats for more nuts and seeds. I used to make it without oats all the time, but nuts can be pricey so now I add the oats to bulk it out a little. Apparently they’re good for low cholesterol (according to the Tesco packaging), so they’re not ‘empty’ carbs. Plus, if you mix them with the dried fruit before combining everything it helps prevent the fruit sticking together. Swap for another dried fruit if you don’t like or can’t find goji berries.
Makes 400g/enough to fill a 500ml jar
125g mixed nuts
75g mixed seeds
100g Scottish porridge oats
30g dried goji berries
20g ground seed mix, such as linseed, hemp seed and chia seed (optional)
Preheat the oven to 200˚C.
Chop all the nuts. As nuts can roll around when chopping, it’s easier to do this in small batches. Tip the chopped nuts along with the seeds into a deep baking tray, mix together and spread evenly. If you only have a shallow tray, you may find it easier to mix together the chopped nuts and the seeds in a bowl before putting them in the tray.
Bake for 5–10 minutes, remove from the oven and leave to cool for a few minutes.
In a bowl mix together the oats, goji berries and seed mix (if using), then add the baked nuts and seeds once they have cooled.
Store in a jar or other sealed container. It should last a few months (probably longer, but eating it for breakfast every day it’s usually gone in about 2 weeks!).