Home-Made ‘Rainbow’ Granola and Breakfast Parfait

Got round to making one of my favourite things in the world: granola. I got the impression that you could basically chuck whatever you want into it as long as you followed basic proportions of wet/dry ingredients, so I went a little crazy with it, and it turned into Emily’s Rainbow Granola because once I was finished putting fruit in it looked so pretty and colourful. Then I made it into a breakfast/dessert parfait with loads of yummy soya yoghurt and fresh fruit – perfect for fuelling long runs in the freezing weather that’s plaguing Lancaster at the moment.

Making this was a bit of a challenge for me, because I’m so used to my food being quite rigid and controlled, so having a ‘dessert’ type thing for breakfast was scary, but I’m really glad I did it because it tasted lovely – I’d forgotten how much I love granola and dried fruit, and I think I mixed the flavours quite well. Apologies to vegans as it contains quite a bit of honey, but you can substitute agave nectar, it would just taste a little different as it’s a lot sweeter than honey (I am still 90% vegan, I promise, I’m just trying to be a little less strict with myself at the moment).

Rainbow Granola: After the Oven


300g of rolled oats

40g of sunflower seeds

Before the Oven

75g of chopped almonds

30g of dessicated coconut

50g of chopped walnuts

One teaspoon each of cinnamon and nutmeg

One pinch of cloves

Half a teaspoon of vanilla essence

lot of runny honey, I used about 8 tablespoons, enough to make it all stick together – you could also add butter, agave nectar, coconut oil or peanut butter

30g of dried sour cherries

This tub has a litre capacity – about how much you get

50g of raisins

50g of dried apricots


  1. Mix the nuts, seeds and oats with the spices, vanilla and runny honey
  2. Bake in the oven at 180 degrees Celsius for about 45 minutes, stirring every 10 minutes to ensure that it’s all evenly baked with no burnt bits
  3. Wait for the mixture to cool and go clumpy, then add the fruit in
  4. Serve however you please: with almond/soya milk, as a parfait (what I did), mixed with stewed fruit or yoghurt or sprinkled over porridge

Makes quite a big jarful – I filled up a big Tupperware container of it

My breakfast/dessert parfait:

Yummy breakfast

It was so utterly gorgeous, I can’t begin to explain – layers of granola, soy yoghurt (Provamel forest fruit flavour) and fruit salad all topped with a sprinkle of cinnamon; you can’t really see the first layer of fruit though, it kind of melted into the yoghurt. Oh and yeah, that is a pint glass… I’m at university.


17 thoughts on “Home-Made ‘Rainbow’ Granola and Breakfast Parfait

  1. Pingback: Winter Spice Granola | Emily Cooks Vegan

  2. Pingback: Black Bean Quinoa Burgers | Emily Cooks Vegan

    • Hope it goes well :)
      Yeah I recommend going to somewhere cheap to get the granola ingredients, it ended up being a little expensive for me – but it’ll last a while, I’ve still got over 3/4 of it left and I’ve had it for 3 breakfasts now :) x

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