This granola is quick and easy to make and keeps in an airtight container for a few weeks. It has a lot less sugar than shop bought granola. For a vegan version replace the honey with maple syrup.  The recipe also works well with gluten-free oats if required.


Makes 15 servings

  • 2tbsp/30ml of vegetable oil
  • 75ml honey
  • 75ml fresh orange juice (about 1.5 oranges)
  • 1tsp vanilla extract
  • 300g oats
  • 125g mixed seeds (I use sunflower, pumpkin and a few sesame seeds)
  • 100g dried fruit (I use sultanas and apricots)
  • 50g desiccated coconut


Preheat the oven to Gas Mark 2/150C

  1. Mix the oil, honey and vanilla in a bowl
  2. Add the remaining ingredients except the dried fruit and coconut
  3. Mix well
  4. Spread the mixture evenly on to two baking trays
  5. Bake for 15 minutes then add the coconut and mix it in
  6. Bake for a further 10 minutes
  7. Add the dried fruit and bake for a final 5 minutes (you can add the fruit at the same time as the coconut but I find it burns a bit)


Rhubarb Overnight Oats

This recipe is great if you are short on time in the morning. You can make it the night before, leave it in the fridge and the next morning it is ready to eat before you leave the house.

Rhubarb is in season and it is packed full of vitamins, minerals, and nutrients to help keep the body healthy. Rhubarb has a high fiber content and as a result is often used in Chinese medicine to relieve constipation and other stomach ailments. Rhubarb also has very high levels of Vitamin k which not only supports healthy bone growth but some research suggests that it may help with the prevention of Alzheimer’s. Among its many health benefits a key one that is often unknown is that rhubarb is a great source of calcium, it is up there with salmon and spinach!

Serves 2


  • 30g fresh rhubarb
  • 1 orange
  • 1/4tsp grated fresh ginger
  • 130g jumbo oats
  • 50ml of dairy-free yoghurt or plain natural yoghurt
  • 2 tbsp chia seeds
  • ¼ banana
  • 1 tbsp pump[kin seeds


  1. To make the compote chop the rhubarb and place in a small saucepan with the juice of ½ the orange and the grated ginger. Simmer until the rhubarb is soft, about 15 minutes
  2. Leave the rhubarb compote to cool
  3. When the rhubarb is cool add the yoghurt, and stir well. Next add the oats and chia seeds and stir well. If the mixture is too thick add some more yoghurt
  4. Place the mixture into a bowl, cover and refrigerate overnight
  5. In the morning remove from the fridge, top with banana, orange slices and pumpkin seeds

Chia Jam

This delicious refined sugar free alternative to strawberry and blueberry jam is packed full of goodness. It is made with just 5 ingredients including fruit, chia seeds and honey, can be made in 5 minutes and lasts for about 6 weeks.

Chia seeds have recently grown in popularity and become one of the top ‘super foods’ as they are packed full of nutrients and are easy to digest when correctly prepared providing a great energy boost.

Aztec warriors ate chia seeds to give them high energy and endurance, it is said that just 1 spoonful of chia could sustain them for 24 hours.  Chia means “strength” in the Mayan language.

Chia seed benefits include promoting healthy skin, reducing signs of ageing, supporting the heart and digestive system, building stronger bones and muscles.

To get the best flavour for your jam it is best to use fruits that are in season. This is easy to do in the summer when there is an abundance of berries in season, in the winter I use frozen berries that have been picked in season (either I pick them myself and freeze them or many supermarkets sell frozen berries that have been picked in season).

This jam works with any berries so pick your favourite combination and enjoy.


  • 200g strawberries (fresh or frozen)
  • 200g blueberries (fresh or frozen)
  • 1 tbsp honey
  • 4 tbsp chia seeds
  • Juice of half a lemon


  1. Place the berries in a pan with a splash of water and place on a gentle heat until the fruit breaks down in to the texture of a compote
  2. Add the honey and lemon and stir well
  3. Remove from the heat and leave to cool for about 10 minutes
  4. Stir in the chia seeds and then transferred to a sterilised glass jar

When the jam is cool store in the fridge