This decadent-tasting breakfast is simple to make, and almost feels like starting the day with a dessert! It’s easy to customise, use any combination of fruit and spices that you have to hand. Frozen berries with chunks of white chocolate, banana and cinnamon, even grated orange rind and dark chocolate for a luxury twist… Here’s a simple apple crumble combination to start you off, but the possibilities are endless.

Ingredients (makes six portions):

300g oats

1 apple

30g butter

1 tbsp honey

1 tsp cinnamon

First, pour the oats into a mixing bowl, and grate the apple over the top. I leave the skin on mine for extra goodness, but give it a quick rinse under the tap before I do. For a chewier granola, finely dice the apple instead for large chunks. Stir it into the oats quickly to prevent the apple from browning as it comes into contact with the air.

Pop the butter in a microwaveable dish and ping on a high heat for 20 seconds to melt. Add the honey and cinnamon to the melted butter and stir through. Pour into the oats and apple mixture, and stir well to coat lightly and evenly.

Lightly grease a baking tray or roasting tin, and tip the oat mixture in. Roughly even out with a spoon, but don’t press down as you want it to clump together in chunks, not make a flapjack! Pop it into the centre of the oven at 180C for 30 minutes, removing to shake gently halfway through.

Allow to cool completely before storing in an airtight container. It will keep for a few weeks if stored in a cool dry place.

**VEGANS** Replace the 30g of butter with around 40ml oil, and the honey with either sugar, golden syrup or agave nectar, whichever you prefer.

**MAKE IT GO FURTHER** Add half a handful of raisins, sultanas or other dried fruit to make it g further, and for an extra portion of fruit as well! My son loves his slightly warmed up, a cross between a granola and a porridge, with fat juicy sultanas scattered on top.

**ANYONE FOR LUNCH?** Granola isn’t just for breakfast! I often find myself chomping on it for a quick lunch, or a mid-afternoon snack in a long day. Pop a handful of it in a food bag or airtight container as a crunchy alternative to crisps in your lunchbox.

Jack Monroe. Twitter: @MsJackMonroe


  1. not sure if previous comment saved or not, so repeating.
    I’m trying to cut right down on sugar and you’re not helping! That looks extremely good, as do the variations

  2. Your making a pregnant woman very happy with these granola recipes! Currently addicted to the peanut butter one but will definitely be trying this one tonight (once over been shopping for more honey!)

  3. You inspired me – checked cupboards and amazingly had all ingredients so bosh bash bosh job done! Kids having some as post dinner snack and love it!

  4. This looks delicious. Will definitely be trying. It will be my first attempt at home made granola, thank you for expanding my culinary horizons! I hope it’s a popular with my small girl as it is with your SB.

  5. I love granola, and I’m not sure why I haven’t made it lately. This sounds like a delicious version, I shall try it soon. Thanks for the vegan variants – I might well try both golden syrup and agave nectar and let you know which works best!

  6. How do you serve this for breakfast? Dry? With milk?

    I make something similar (Nigella Lawson’s breakfast bars) but eat them as museli bars/flapjacks. I might use your butter/honey suggestions to replace the (expensive, difficult to find in Switzerland) condensed milk in her bars.

  7. I am making it now. Trying to restrain myself from eating it before its even cooked. Its really tasty!

  8. I don’t even like apples, but oh… my… god. Just made this, and my housemate came in to see what smelt so good. I doubled the recipe so as to fill an empty jar I had, but now I wish I’d quadrupled it. I can see myself snacking on this constantly, plus it’s oh so much cheaper than buying cereal bars and whatnot. I actually had to ring my mom to tell her what an amazing job I’d made (that’s the third “look, I’m cooking” call in a week, thanks to your blog – I can practically hear her rolling her eyes…)

  9. Made this with my daughter at the weekend, its so delious I’ve been eating it every morning this week topped with some raisins and a blob of yogurt! Even had some for a pre bed snack last night… I’m on my last bowl and will be straight to the shops to restock tmw morning and doubling the recipe whoop x

    Thank you so much xxx

  10. I’ve just popped mine in the oven, tastes lovely before I’ve even cooked it, am hoping to make it into flapjacks for snacks.

  11. I made it yesterday. It hasn’t turned out ‘clustery’ for me. Not sure why but it’s delicious as it is.
    Worked out the calories – the recipe makes 390g – 1475 cals, 30g – 113cals, 40g – 151 cals, so very good for a calorie controlled diet.

    • Mine wasn’t clustery. Maybe it’s to do with the oats? I made another batch with a spoon of peanut butter and a little more honey.

      • Karen, thanks for the calorie break down. One of the reasons that I wasn’t making this was because I thought it would be too calorific for the mornings! (And I know that I wouldn’t be able to stop eating it….) I’ve made granola before and the clusters form before the cooking stage, so add a little more honey and really mix it through. It takes me about a minute of mixing for it to really start to form the clumps. Try to ensure that you don’t break them up before cooking too.

  12. We had this for breakfast today and it is spectacular, just the right combination of texture, flavours and sweetness. I have been making granola for years but more complicated and more expensive one however this is better, cheaper and easier so will be making this (and variations thereof) from now on. Cheers

  13. I usually can’t eat granola or musli since all of the brands in my country contain hazelnuts, which I’m allergic to. Never thought of making my own untill I saw your recipe and it tastes amazing! Definitally going to add this into my diet, thanks for this delish apple crumble granola!

  14. Grrrrr….. I burnt it, not badly but enough to taste it. Does anyone have any ideas how to use up slightly over cooked granola apart from using it in bread?

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