Recipe: Crunchy Seed & Fruit Granola
What does a TV baking judge eat for breakfast? {pb, nf, df, gf*}
Back in my art student days, a bowl of cereal often stood in as dinner – it was quick, easy, and comforting. The familiar crunch of cornflakes submerged in cold milk provided a sense of reassurance, even if the nutritional value was lacking.
Fast forward to today, and my homemade granola has evolved into a household staple, serving not only as a breakfast go-to but also as a convenient lunch option on busy days. Even my kids enjoy it as a dry snack, which explains why we breeze through at least a kilo of it every week. Packed with wholesome ingredients, my granola recipe offers a nutritious alternative to store-bought options, saving both time and money. This recipe has evolved over the years, with more seeds and protein and less sugar since the version in my first cookbook, Rachel Khoo's Muesli & Granola, which was published over a decade ago.
Even though we’re offered two delicious breakfast options (usually a cooked breakfast or a chia pudding with fresh fruit) on the set of The Great Australian Bake Off, I’ve been bringing my own packed breakfast of granola, yoghurt, and fresh fruit. Being in Australia, I’ve been enjoying passionfruit and mango from the Bondi Beach farmers market—it’s the perfect way to start the day. Sometimes homemade is what you crave (especially when it’s a 6am start).
The beauty of this recipe lies in its versatility – you can easily customise it by swapping seeds for nuts or omitting dried fruit altogether. For an extra indulgent touch, consider adding chopped dark chocolate into the mix.