Emily Moreton is a fertility nurse and women’s health nutritionist at The Nutri Nurse.

“This granola is rich in gut-loving fibre which has also been linked with a lower risk of heart disease,” Moreton explains. “In particular, you’ll find beta-glucan from the oats, which is a soluble dietary fibre which has been shown to have a positive effect on cholesterol levels. The nuts also have beneficial effects on your heart health and cholesterol levels as well as containing beneficial micronutrients.

“I pair it with protein-packed yoghurt, hydrating milk and vitamin C-rich blood orange, an antioxidant that plays a key role in your immune system. A breakfast great for your gut, heart and skin!”

Ingredients

110g jumbo porridge oats (Emily uses a combination of oats, spelt flakes and buckwheat flakes)
20g coconut flakes
70g mixed seeds
70g almonds, or other nuts of choice, chopped
1 tbsp olive oil
1 tsp mixed spice
1 tsp cinnamon
2 tsp ground ginger
1 tsp freshly grated or ground nutmeg
1 tsp vanilla paste or extract
2 dates, made into a paste with 1 tbsp boiling water or sub for honey/ maple syrup/sweetener
30g dried cranberries
Zest of 1 orange or 2 clementines

Method

Preheat the oven to 150°C
Mix the oats, coconut flakes, seeds and nuts together in a large mixing bowl
In a smaller bowl, add the olive oil, cinnamon, nutmeg, mixed spice, ginger, vanilla paste or extract and date paste. Mix the ingredients together then add to the dry bowl and stir to combine.
Use your hands to group some of the ingredients together (this will make crunchy clusters)
Line a baking tray with baking paper and spoon the mixture out onto it. Spread the ingredients out evenly
Bake for 10 minutes, remove from the oven and toss the ingredients. Placed back in the oven for a further 10 minutes, until golden.
Remove from the oven and stir through the air-dried cranberries and orange zest.

Check out more of Emily’s recipes on her website.

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