Breakfast, Recipes, Uncategorized

Strawberry Omega 3 Granola

They say that breakfast is the most important meal of the day and it’s important that we get it right! This is often the first place I start with my private clients, but why and what are they doing wrong? Well, many processed breakfast cereals release their carbohydrate content very quickly (even if they are labelled “low sugar”) and are really lacking in essential nutrients that we need to thrive. It’s a scientific fact that if the first meal we eat in the day is high in protein, we consume less overall throughout the day, and I for one know how much better I’m able to concentrate and keep going when I eat a good high-protein breakfast.

So, one of my favourite breakfasts is home-made granola. Making granola might look complicated and time-consuming, but I assure you, once you get in the swing of it, it really isn’t that onerous and the benefits to your health and energy levels, as well as your wallet, will speak volumes!

This batch was inspired by my pick-you-own strawberry experience (I sliced and dehydrated these strawberries, but you can also buy them in health food stores, online shops, or substitute for another dried fruit such as raisins or cranberries).

I’ve called it “omega 3” because it’s rich in the fats that our body coverts to healthy omega 3 (think heart and brain health) and which tend to be lacking in many shop-bought cereals which often provide more omega 6 fats). Omega 3 in this recipe comes from the walnuts, flax seeds and hemp hearts, but you can mix it up with whatever you have to hand in terms of nuts and seeds.

Do have a go and let me know what you think!


  • 3 tbsp coconut oil
  • 3 tbsp honey
  • 1 tsp vanilla bean paste
  • 1 tsp cinnamon
  • 3 cups oats
  • 100g walnuts
  • 100g almonds
  • 3 tbsp buckwheat
  • 3 tbsp desiccated coconut
  • 2 tbsp sunflower seeds
  • 2 tbsp ground flax seeds
  • 2 tbsp hemp seed hearts
  • 15g dehydrated or freeze-dried strawberry / raspberry pieces (or other fruit)

1. Preheat the oven to 160C

2. Gently melt the coconut oil in a pan, then mix in the honey, vanilla and cinnamon

3. Blitz the nuts slightly in a food processor or blender, to make chunks of varying sizes rather than whole nuts

4. In a large mixing bowl, combine the oats, nuts, buckwheat, coconut and seeds, then pour over the coconut oil honey mix and mix well together

5. Pour the mix into a deep sided baking tray and bake for 10 minutes. Remove from the oven to mix the mixture, preventing it from burning on the top and sticking together, then return to the oven for a further 10 minutes. Repeat again with a final 10 minutes cooking time, then remove, mix the mixture one last time and leave to cool.

Once cool, mix in the freeze-dried berries and transfer to an airtight container. This will last 2-4 weeks kept in a cool and dark cupboard. Serve with full-fat plain yogurt or milk.

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