These breakfast pots are perfect to get you through the morning rush without a blip. make a batch on Sunday night for an easier start to your week. They will last in the fridge very happily until at least Wednesday or Thursday. Breakfast is really important meal of the day. It gives you essential energy and kick start you metabolism, however it can get boring and little repetitive. Especially if you don’t have much time in the mornings. These can either be stored in the fridge in little glass pots as pictured here, or in disposable pots which can be popped into your bag and eaten once at your desk, Either way, they are delicious, healthy an much more cost effective than heading to Pret for a £2.30 pot of porridge or a naughty Croissant!

Make your Granola (if you want, of use your own shop bought Granola or Musli)

HEALTHY FLAX SEED AND FIG GRANOLA

Rich in Zinc, Iron, Vitamin D, E, Magnesium, Potassium, manganese, fibre, protein and Omega-3 to name but a few…

Serve with almond or cow’s milk and a scattering of blueberries, natural yoghurt and Manuka honey, or make then into little Breakfast pots as pictured.

I know there are hundreds of different types of Granolas on the supermarket shelves for us to choose from, but by making your own, you know exactly what has gone into it and therefore exactly what and how much goodness you are eating. I think it’s essential that a good Granola doesn’t contain too much sugar, although a little sweetness is necessary and that it has lots of lovely nut and seeds to help kick start the day and provide your body with plenty of goodness. It contains high amounts of goodness from plant proteins as well as omega 3’s to make for a very healthy body and mind.

I make my Granola in a big batch, which lasts for a couple of weeks and I change what I put in it from time to time. I recommend you do the same.

MAKES 800g (8-10 servings) OVEN Fan 150oc

300g Puffed Rice

50g ground Flax Seeds

100g Pumpkin seeds

100g Sunflower seeds

50g Flaked Almonds

75g Pecans, chopped

75g Brazil nuts, chopped

3 dstsp Good quality runny honey

75g Dried figs, dates or apricots, chopped

2 tbsp rape seed oil

2 tsp cinnamon

Line a baking tray with parchment paper.

Pulse all of the ingredients together 5-6 times to break up some of the nut and combine the oil and honey into the oats, nuts and seeds.

Sprinkle onto your lined baking tray and back at fan 150oc for 20-30 minutes or until slightly golden brown. Leave to cool before loading into a Kilner, ready to serve for your delicious breakfast.

The Granola will stay fresh for up to 1 month, providing it is kept in an airtight, sealed jar or container.

Serving suggestions

Natural, unsweetened yoghurt, Greek yoghurt, Coconut Yoghurt or Almond Yoghurt

Fresh Berries and runny honey.

Layer into small pots, seal and enjoy.