Serves: 10-12
Keeps: 1 month in an airtight jar or container
Per serving: 190 cals, 27 g carbs

Our crunchy clusters of oats, nuts and seeds, studded with succulent dried fruit, have a fraction of the sugar of most commercial granola. Egg white adds protein and crunch but can be omitted for a vegan version, or omit the honey and egg and enjoy it raw as muesli.


25 g (1 oz) walnuts, pecans, almonds or hazelnuts 
2 tbsp sunflower seeds 
1 tbsp pumpkin or flax seeds
250 g (9 oz) gluten-free rolled oats
¼ tsp grated nutmeg
1 tsp ground cinnamon
pinch of salt
55 ml (2 fl oz) melted coconut or olive oil
60 g (2 oz) clear honey
85 g (3 oz) mixed dried fruit
1 large egg white

Preheat the oven to 150°C/Gas 2. Have ready a very large baking tray. Roughly chop the nuts then mix with the seeds, oats, spices and salt in a large bowl. Stir in the oil and honey, mixing thoroughly until blended.

Whisk the egg white by hand or electric whisk until it holds stiff peaks like meringue, then gently fold into the oat mixture with a rubber spatula. Spread the mixture over the baking tray and bake for 35-40 minutes or until a rich golden brown, rotating it halfway through so the granola browns evenly.

Remove from the oven and leave to cool on the baking sheet – as it cools it becomes crunchy. Chop dried fruit other than raisins or sultanas into bite-sized pieces and add to the granola.


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The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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