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These breakfast yoghurt pots, topped with paleo granola are everything any on-the-go breakfast should be: healthy, filling, satisfying and oh-so-super-good!

Total time

0 minutes





  • 500g g mixed nuts & seeds
  • 50g g unsweetened coconut chips
  • 50g g unsweetened desiccated coconut
  • 1 tbsp Poppy seeds
  • 4 tbsp maple syrup or other unrefined sweetener of your choice
  • 2 tbsp extra virgin rapeseed or coconut oil
  • seeds from 1 vanilla pod
  • 0.5 tbsp sea salt
  • zest of an organic lemon


  1. Pre-heat the oven to 160°C (gas mark 5). Line a rimmed baking sheet with parchment paper.
  2. Use a mortar & pestle to roughly crush the nuts. Pour into a large bowl.
  3. Add the rest of the ingredients and mix until well combined.
  4. Pour onto the prepared baking sheet and spread evenly. Bake for 25-30 min, stirring every 10 min until golden brown.
  5. Take out of the oven and let the granola cool completely on the baking sheet before transfering to an airtight container.