Not being a breakfast lover I didn’t know a whole lot about breakfast. I knew I wasn’t going to like porridge but I knew I liked cooked oats as I adore Oatmeal-Raisin cookies so I thought Granola was the best option. I tried both Fearne Cotton’s recipe from Cook Happy, Cook Healthy and Deliciously Ella’s but both had their flaws; whilst Fearne’s included goji berries and desiccated coconut which I’m not a fan of and was way too sweet, Ella’s contained a Β lot of way more large seeds and nuts than oats and wasn’t quite sweet enough. So I had a go and tried out a few variations, including ones that contained cashews and walnuts which did not work at all, and finally settle on this recipe.


Makes: 700g ( a good container full)

Takes: 45mins

Allergens: Contains Nuts and unfortunately they can’t really be left out.


  • 2 Cups Oats
  • 1/2 Cup Almonds
  • 1/2 Cup Hazelnuts
  • 1/2 Cup Pecans
  • 1/3 Cup Sunflower Seeds
  • 1/3 Cup Pumpkin Seeds
  • 3 tbsp Chia Seeds
  • 2 tbsp Milled golden flax seed
  • 1/4 Cup Maple Syrup
  • 3 tbsp Coconut Oil
  • 1 Cup Raisins
  1. Line a large baking tray (preferably one with sides) with greaseproof paper and Preheat the oven to 180 degrees.
  2. Break up your pecans with your fingers and place all of the dry ingredients ( except the Raisins) into a large mixing bowl.
  3. Melt the Coconut Oil (Takes about 40 secs to a minute in the microwave) and pour it into the bowl along with the maple syrup.
  4. Mix well until all the dry ingredients have been covered.
  5. Pour into baking tray and flatten out.
  6. Place in the oven and cook for 20 mins so it’s golden brown.
  7. Take out of the oven and turn over the mixture so the top layer is pale again.
  8. Place back into the oven for another 15-20mins until it is golden brown again.
  9. Remove from oven, leave to cool.
  10. Once cooled add the raisins and place in an airtight container.
  11. Enjoy with Almond Β or Oat Milk, or Soya or Coconut Yogurt.

My Cookies and Granola

Like a Hole in the Head

Firstly, I wanted to say a huge thank you for all of those people who read my ridiculously long last blog post, especially those who took the time to send me messages, comments and cards. I was so touched and overwhelmed by the incredible response I received from family and friends. I felt so much better for getting it all off my chest. All your love and support has made me feel like I don’t have to hide or be ashamed and feel like a failure anymore. Thank you so much to all!

Now I promise you I will get back to food in my next post I swear. I have a perfectly perfected granola recipe to share with you, as well as telling you all about the afternoon tea Nanna, Mum & I put together for my birthday, in an event I will be calling The Great Vegan Scone Off featuring reviews of recipes from Fearne Cotton, Livia’s Kitchen and Deliciously Ella.

But this is just going to be a super short one. Those of you who read my last post will know I was going into hospital for a little operation to investigate a potential CSF leak and I just wanted to let you all know I’m in hospital and it’s all gone well.

In fact I didn’t even notice the surgeon was doing anything and chatted away about films and cake to the other doctors throughout my procedure. I’ve now got to have a ‘bolt’ in my head til at least tomorrow afternoon to see what on earth is going on in my head (I know right, what have they let themselves in for :P).

I know having a hole in your head seems like a pretty big deal but, although I do have a slightly worse headache than usual, I’m more bothered by the cannula in my hand at the moment πŸ˜‚

Not sure quite how I’m going to get a good night sleep whilst attached to a laptop by the head but I’m about to snuggle up with my stitch cuddly toy (Yes, I am 21 now :P) and watch I’m a celeb with a piece of my birthday cake πŸ™‚