There are no precise weights and measures for how I make mine, the more ingredients you use the bigger the batch.  This was a smaller batch because It was just for me.

As well as the items below, oats, coconut oil, cinnamon and maple syrup, you will also need a selection of nuts and seeds and either raisins sultans or dried cranberries, or a mixture of all three, if that's what you like.

 I always use these organic oats from Aldi, they are nice and big and not powdery like some others can be.

For this batch I had a mixture of nuts left over from when I'd made it at Christmas,  walnuts, pecans and hazelnuts, and I also added some almonds and pumpkin seeds and a handful of mixed seeds too. 
 You can use whatever nuts and seeds that you prefer.

I line the baking tray with foil, (because it's easier to transfer to a container once cooled), and arrange the oats nuts and seeds as shown.*

 I then add 2-3 tablespoons of coconut oil, (adjust the amount of coconut oil you use to how large a batch you are making, I would suggest you put less rather than more at this stage because you can always add a bit more)
Sprinkle with a generous amount of cinnamon and drizzle maple syrup all over.  You can add a pinch of salt if you wish to, (sometimes I do, sometimes I forget, I don't think there is any difference) 

I set my oven at 180°C and leave it in there until the coconut oil has melted, then I take it out and mix everything together.  At this point you will be able to see if you need to add more coconut oil, you don't want the ingredients too dry, but neither do you want them swimming oil.  

I turned my oven down to 165°C and put it back in to cook for about 20-25 minutes.  Of course your's may take longer or cook quicker, depending on your oven.

You will easily see when it is ready as it will looks lightly toasted and sound crunchy when you stir it.

Once it's cooled for a while add your sultanas/raisins/cranberries, (or all three) and mix those in.   
 leave it to completely cool before jarring it up.

If you wanted to make the gingerbread granola which I did at Christmas just add the following.
  zest of 1 orange plus 1 tablespoon of the juice.   
2 tablespoons of black treacle 
2 balls stem ginger
1 tablespoon of ground ginger
 1/4 teaspoon of ground cloves

I added all the above to my Christmas batch except for the stem ginger and cloves as that doesn't appeal to everyone.  It turned out great and everyone was happy to receive a jar again this year.

I can guarantee that once you try home made granola you will never want shop bought again!

Let me know if you try it

*I like to arrange the ingredients like this, because I'm slightly ocd and like to see everything in little piles, you can totally just chuck everything on that tray if that's the way you prefer to work, šŸ¤£


Marmalade & Fruit Loaf (A Mrs Darlington's recipe)

What you need

250ml of water
226g / 8oz sultanas
50g / 2oz butter
300g / 10oz self raising flour
198g / 7oz soft brown sugar
pinch of salt
2 dessertspoons of orange marmalade
2 large eggs, beaten

What to do
  • Grease and line a 2lb loaf tin
  • Put the water, sultanas, butter and marmalade in a pan, bring to the boil and leave to go cold
  • Add the sugar and beaten eggs and stir until well combined
  • Mix in the flour and salt
  • Cook for approximately 45 minutes to one hour (mine took closer to the hour)
  • Leave to cool in the time before slicing


* I left the sultana/butter/water/marmalade mixture all morning
* I lined my tin with baking parchment so that I could lift it out of the tin easier
* I added the rest of the ingredients to the saucepan that the sultana mixture had cooled in, to save        dirtying another bowl :-)

Cookies (Just Like Millie’s Cookies!!)

Heat oven: 180C / 350F / Gas 4

Into a bowl:-
100g margarine
75g soft light brown sugar
I think the technical phrase here is "cream together" Beat that margarine and sugar until it's all smooth, light and fluffy.


Into the bowl (with the beat up margarine and sugar) add....
2tbs golden syrup
175g self raising flour
100g chocolate chips (milk, plain or white)
Mix well until you form a stiffy mixture.
Line a tray with baking parchment/greaseproof paper, then using your fingers, scoop up small balls of the cookie mixture and plop onto the baking sheet. You don't need to flatten them or shape them, they only need to be in lumps, but spread well apart - you should be able to get 18. (Sometimes more, depending how big your, erm, balls are!)

Bake in the oven for 8-10 minutes. And NO LONGER!! They should be just turning very lightly golden, and will be very, very soft to the touch. They almost look like they are not cooked, but trust me; do not cook them for a moment longer.

Using a spatula/slice, remove them immediately from the baking tray (go careful because they will be very soft and quite delicate), and place them on a wire rack to cool. As they cool they will begin to harden slightly, but will retain that oh-so-good softness inside. You know, that light chewyness that is so, so good about cookies.

Trust me, you cannot go wrong with these cookies, I've shared this recipe with a few people and they always, always come out perfect, (but watch the baking time very carefully, it's important!!!)
Besides chocolate chips I've used fudge chunks and smarties and both have worked great, (the smarties I've gently pushed into the cookie while it's still soft when just out of the oven)
  Enjoy :-)


I have been following Slimming World for over a year now, although occasionally I do fall off the wagon I try mostly to stay within it's guide lines.  It's amazing how well you can eat, given a little planning.  I follow the Extra Easy Plan and these dishes are aimed mainly at that plan.


This is Slimming World Recipe -  It can be found on the Slimming World website.
I take no credit for it's invention 

You Will Need

  • 1 onion peeled and diced
  • 1 medium butternut squash, peeled de-seeded and cut into wedges
  • 1 small potato peeled and quartered
  • 2 cloves of garlic (i use frozen garlic for ease)
  • 900 ml of vegetable stock
  • salt and pepper to taste
  • a few sprigs of thyme
What To Do

The Slimming World recipie asks you to fry the onion, potato and butternut squash for a few minutes with fry-light.  I miss this step out and put everything in the pot with the stock and simmer for 25 minutes.

When the vegetables are soft use a hand blender or food processor to blend until smooth and serve sprinkled with thyme sprigs.

(I tend to freeze, minus the sprigs of thyme, and defrost as needed for lunches).

This recipe is Free on Extra Easy and Green.



Serves 4 - Can freeze

This is a Slimming World recipe and can be found on the Slimming World website - 
I take no credit for it's invention.

What You Need

fry Light
500g pack of extra lean minced beef
6 spring onions, white bulb thinly sliced and green leaves finely chopped
500g pack fresh diced carrot and swede
415g can baked beans
300ml beef stock
2tbsp Worcestershire Sauce
1tsp dried mixed herbs
Salt and black pepper
2 x 107g packs of smash instant mash potato, cheddar and onion flavour
2 eggs lightly beaten

What To Do

Place a pan sprayed with fry-light over a medium heat and add the minced beef and fry for 3 minutes.  Add the white spring onion to the mince and fry for a further 2 minutes.

Add the carrot and swede baked beans, beef stock, Worcester sauce and herbs, then season.
Bring to the boil, cover and reduce the heat to medium-low and simmer for 40 minutes, stirring occasionally.

Pre-heat your grill to medium, make the mas according to the packet instructions, add the spring onion greens to the mash with half the egg and beat well.

Here you can either make into one large pie, as i did, or divide into 4 small pie dishes and spoon over the mash.  Rough up the tops of the pie with a fork and brush with the remaining egg.

Serve with your choice of green vegetables.

This recipe is Free on Extra Easy.



Gill - That British Woman said...

need to get some syrup and sr flour,


Judyk2310 said...

Thanks for the recipes as I'm always looking for new ones.