Food & Dining

Kitchen Whiz: This Granola Recipe Is Not Just for Breakfast

Kitchen Whiz: This Granola Recipe Is Not Just for Breakfast



Choose to go healthy and have a bowl of granola! Although the recipe is traditionally for breakfast, you can actually have it anytime you want. After all, this is good for the body, rich in lauric acid which helps improve the body's cholesterol quality. Time to mix things up!


Breakfast Granola

Serves 6-8


3 cups old-fashioned oats

1 cup sliced almonds

1/4 cup sunflower seeds

zest of 1 lemon

1/4 cup virgin coconut oil

6 tablespoons honey

1/4 teaspoon salt

1/2 cup dark raisins

1/2 cup dried cranberries or craisins



1. Preheat oven to 325 degrees F. Line a baking tray with non-stick parchment paper.

2. Spread oats, almonds, sunflower seeds, and lemon zest on prepared tray.

3. In a measuring cup, whisk coconut oil, honey and salt vigorously with a fork to lightly thicken it. Then drizzle over oats, seeds, and nuts. Gently toss with two spoons or a spatula.

4. Bake in preheated oven for 20 minutes. Remove from oven, stir and gently toss the oats and nuts to prevent burning. Return to oven and bake at 15-minute intervals, stirring and tossing each time until oats are golden brown. Fold in dried cranberries or craisins and cool completely. Store in an airtight container. Use as a topping for ice cream, fruits, or as a snack.

Cook's Tip:  Flavor your granola with cinnamon or any preferred spice to complement your fruit pairings.


ALSO READ: Kitchen Whiz: Enjoy Kapeng Barako Like You've Never Experienced Before


Originally published in FOOD Magazine, Issue 3, 2015. Recipe and styling by Tina Concepcion Diaz, photograph by Paul del Rosario. Check out more exciting stories and mouthwatering recipes in FOOD's latest issue, now out in major bookstores. FOOD is available in bookstores and on newsstands for P120. Download the FOOD Magazine app for access to all digital editions on your tablet or smartphone, available in Zinio, Android and Apple App Stores. Like FOOD on Facebook ( and follow us on Twitter and Instagram (@FOODMagazine)




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