Granola and Jam – A Weekend Pot

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The good thing of granola recipes is that apart from oats and honey, you can adapt to whatever you like or have in your cupboard!

You can use coconut oil or any other mild oil, avocado or sunflower oil are good options. For this one I used a mix of chia, sunflower and flax seeds and almonds and hazelnuts but you can use whatever seeds and nuts you like and also dried fruits which I never add to mine because I don´t like.


For the Granola 


  • 500 g oats
  • 2 tsp of cinnamon
  • 2 tsp of vanilla bean paste or vanilla flavour
  • 100 g of hazelnuts
  • 100 g of almonds
  • 100 g of seeds mix (pumpkin seeds, chia seeds, flaxseeds)
  • 50 g of shredded coconut
  • 6 tbsp of honey
  • 6 tbsp of coconut oil

Extras: dried fruits


  • Melt the coconut oil and the honey and add it to the mixture of the dry ingredients and mix well. I use my hands to make sure all the honey and oil and well mixed into the oats and nuts and form a nice sticky mixture.
  • Spread the mixture over a tray lined with baking paper and bake for 20-30 min at 150°C or until golden, be careful not to over cook or burn.
  • Leave it to cool down and store the granola into an air-tight container so it keeps nice and fresh. You can add the dried fruits once the granola has cooled down.
The smell that comes out of the jar when you open it…´s amazing!


For the Jam

This jam recipe is from a book I love and I will tell you about it one of these days. It´s from Amber Rose ´Love, Bake and Nourish´. This is a simple jam made with fresh berries, apples and honey. You can use this with yogurt and granola for a nice breakfast pot, or spread it over a slice of bread or with pancakes or even use it hot with ice cream as Amber Rose suggests in her book. 


The original recipe makes approximately 800 g of jam, but I made half of it.



  • 125 g of raspberries
  • 125 g of blueberries
  • 3 Bramley apples, peeled, cored and cut in cubes
  • 100 g of honey
  • 1 tsp of vanilla bean paste


  • Put all ingredients in a saucepan, sprinkle over a few tablespoons of water cover with a lid and simmer gently for 10-15 minutes or until the apples have softened and turned into a coloured mash.


  • I like to cook the jam with a bit of a citric flavour so when adding a bit of water I always add a few drops of lemon or orange juice.
  • Also, I cooked the jam with a cinnamon stick….just because I am so addicted to the flavour.



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