Baobab & Ginger Granola with Frosted Cherries

Granola means love. Its renowned in my family. My homemade Granola makes me think of my mum and family gatherings. A big bowl in the centre of the kitchen island, fruits, yogurt and muffins, hands dive in a scoop whilst the chatter flows and the coffee pours. It’s just happy.

The frosted cherries here are a perfect addition for the summer, like fruity ice cubes for crisp cold milk.

I’ve given vegan options where appropriate, just bear in mind that it won’t have the same texture, more crumbly than clusters, but whatever floats your boat is just fine.


300g Oats

80g Pecans

20g Sliced Almonds

50g Macadamia Nuts

50g Poppy Seeds

½ tsp Salt

80g Butter/ Coconut Oil

170g Honey/ Maple

1 tbsp Baobab Powder

50g Crystallised Ginger, finely chopped

100g Blush Raisins

100g Dried Apricots, roughly chopped

80g White Chocolate, roughly chopped

100g Cherries


1. Place the cherries, spaced apart on a metal tray and pop into the freezer for at least 4 hours to freeze through.

2. Preheat oven 150C. Mix the oats, nuts, seeds, and salt in a large bowl.

3. Melt the butter with the honey and add the Baobab. Mix through the nuts and tumble onto a lined baking tray.

4. Bake for 10 minutes, remove and stir with a fork, taking care to reach the corners.

5. Return and bake 10 minutes more before stirring again.

6. Bake for a final 15 minutes, remove and allow to cool.

7. Break into chunks and stir through the Fruit, Ginger & White Chocolate

8. Store in an airtight jar for 2 weeks.

9. To serve, scoop into a bowl, pour over milk and serve with those cool cherries, reminiscent of fluffy little bottoms….