Mary Berry Granola Recipe – Nutty, Energising & Breakfast-Changing

The first time I made Mary Berry’s granola recipe, I got a bit carried away. I toasted the oats until they were, well, more charred than golden, and when I blitzed everything together, my kitchen smelled like a burnt bonfire. Not ideal. The second round, I pulled the tray out a couple of minutes earlier, cooled it properly before blitzing, and suddenly—magic.

What surprised me most was how versatile it is. I’d planned to just sprinkle it over yogurt, but by day three I was stirring it into smoothies, whisking it into pancake batter, even making an emergency porridge with nothing more than hot water and a spoon. This granola recipe is a little pantry miracle, and once you’ve made a jar, you’ll wonder how you lived without it.

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Why This One Works So Well

Most homemade granola recipes are chunky, sticky, and honestly a bit same-y after a while. This version? Totally different.

• Toasting the oats, nuts, and seeds just enough brings out a nutty depth without heavy sweetness.
• Blending everything down means it dissolves into milk or smoothies—no clumps stuck in your teeth.
• Medjool dates keep it naturally sweet and soft enough to blitz, no syrups or refined sugar needed.
• A touch of cacao + orange zest makes it taste almost like dessert.

I didn’t expect it to be such a meal-prep powerhouse, but one batch genuinely sorted breakfasts for two weeks.

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Ingredients + Why They Matter

• Rolled oats (500g) – Base for fibre and bulk. I tried quick oats once—too powdery, no chew. Stick to rolled.
• Mixed nuts (150g) – Almonds, hazelnuts, cashews—whatever you’ve got. Walnuts went bitter on me, so I don’t recommend them here.
• Pumpkin + sunflower seeds (150g total) – Add crunch and healthy fats.
• Desiccated coconut (50g) – Toasts beautifully, but skip if you’re not a fan.
• Cacao powder (2 tbsp) – For that chocolate note without sweetness. Cocoa works too.
• Cinnamon (1 tbsp) – Warming spice that makes it smell like Christmas.
• Chia + flaxseeds (2 tbsp each) – Thickens smoothies and adds fibre.
• Medjool dates (10, pitted) – Soft, sticky sweetness. Regular dates made mine gritty.
• Zest of 1 orange – Completely optional but gives a fresh lift.
• Sea salt (pinch) – Rounds out the sweetness.

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Making It Yours (Without Ruining It)

• Nut-free? Swap nuts for extra seeds—pumpkin + hemp work well.
• Low-sugar? Halve the dates. I tested it, and it’s still tasty, just less sweet.
• Protein boost – Add a scoop of protein powder before blending.
• Berry twist – Throw in dried cranberries or goji berries, but don’t overdo it—they can gum up the blender.
• Spiced version – A touch of nutmeg or cardamom makes it cosier.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Burnt taste	Left oats/nuts in oven too long	Pull tray at 10 mins, stir halfway
Clumpy texture	Added dates too early while warm	Cool everything before blitzing
Bitter flavour	Tried walnuts instead of cashews	Stick to sweeter nuts (almonds, hazelnuts)
Gritty dust	Used cheap dried dates	Always use soft Medjool dates

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How to Make Mary Berry’s Granola Dust

1. Toast the base – Preheat oven to 180°C/350°F. Spread oats, nuts, seeds, and coconut on a tray. Bake 10–12 minutes until lightly golden and fragrant. Cool completely.
2. Blend it up – Add toasted mix to a food processor with cacao, cinnamon, chia, flax, dates, orange zest, and salt. Blitz until fine and powdery. Scrape sides often.
3. Store + use – Transfer to clean jars. Store airtight up to 1 month (or in the fridge for longer freshness).

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Tips From My Kitchen

• Always let the toasted mix cool before blending—warm nuts release steam and turn claggy.
• Blitz in batches if your processor struggles—otherwise it overheats.
• Label jars with the date—easy to forget when you batch-make.
• Stir into hot milk with a spoon of nut butter—instant porridge hack!

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Storage + Serving

• Shelf life – Up to 1 month in a cool cupboard. Longer if refrigerated.
• Freezing – Not worth it; it clumps.
• Serving ideas – In yogurt, smoothies, pancake batter, sprinkled over fruit, or whisked into hot water for a quick breakfast bowl.

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Similar Recipes You May Like

• Mary Berry Breakfast on the Go
• 10 Awesome Cooking Tips for Healthy Baking
• Mary Berry Fruity Granola Bars

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FAQs

Q: What is the point of granola dust?
A: It’s a versatile, nutrient-dense powder you can add to smoothies, porridge, yogurt, or bakes. Unlike chunky granola, it dissolves easily and works almost like instant breakfast mix.

Q: Is granola dust healthier than granola?
A: Yes, if you make it at home. Store-bought granola can be high in oil and sugar. This version uses dates for sweetness, no refined sugar, and no added oils.

Q: How do I use granola dust in smoothies?
A: Add 2 tbsp to your blender along with fruit and milk/plant milk. It thickens the smoothie and adds fibre, protein, and healthy fats.

Q: Can I make granola dust without dates?
A: You can, but it won’t bind or sweeten the same way. If skipping, add a little honey or maple syrup when serving instead.

Q: How much granola dust per serving?
A: Start with 2 tablespoons—enough to boost nutrition without making things too dense.

Q: Is granola dust gluten-free?
A: Yes, if you use certified GF oats. Standard oats can be cross-contaminated.

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