Nutritionist Delicia Bale’s maple cinnamon granola is packed with nuts, seeds, and oats – a healthier, more satisfying alternative to ultra-processed breakfast cereals. “Most cereals in supermarkets are ultra-processed, so making your own granola is a good alternative option that is similar to cereal,” says nutritionist Delicia Bale, author of new cookbook, Unprocessed Made Easy.
![[Delicia Bale’s debut cookbook, ‘Unprocessed Made Easy’, is packed with practical recipes to help you swap ultra-processed staples for affordable, homemade alternatives]](https://static.independent.co.uk/2025/01/08/09/08084209-e99f7760-240b-4d3e-bc7d-aea26de35334.jpg)
“I like to serve mine with yogurt or milk and berries, and you can also use this granola as a topping for other breakfasts.”. Makes: around 6 portions. Ingredients:. 200g oats. 60g flaked almonds. 60g hazelnuts, chopped. 50g pecans, chopped. 50g desiccated coconut.
50g pumpkin seeds. 80g coconut oil, melted. 100ml maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. Pinch of salt. Method:. 1. Preheat the oven to 170C. 2. Mix together the oats, flaked almonds, hazelnuts, pecans, desiccated coconut, pumpkin seeds, coconut oil, maple syrup, vanilla extract, cinnamon and salt until well combined.
3. Spread the mixture evenly onto a lined baking sheet (you may need to split it between two sheets as if it is too thick, it won’t cook all the way through). 4. Bake for 20-25 minutes until the granola is slightly golden. 5. Leave to cool for around 30 minutes, then break into pieces.
