Recipe: Granola with honey, seeds and dates

Although very delicious, granola has earned a bad reputation in the recent sugar debate. That’s because many shop-bought varieties are be loaded with the white stuff. The answer? Make your own! This yummy granola contains just a little honey and has an excellent balance of slow releasing carbohydrate, protein, healthy fats, vitamins and minerals. We love it before or after training, or as a sneaky late night snack, with natural yoghurt and blueberries. The kids love to pick at it when they come home from school . Make it on a Sunday to keep you going throughout the week.

Nutrition per serving

Energy (kcal)           250          Protein (g)              6

Carbohydrate (g)    34            Fat (g)                      12

Of which sugars (g) 10            Of which saturates (g) 4

Salt (g)                     trace        Fibre (g)                  5


Equipment needed: large, flat baking sheet, bowl, tablespoon


Prep – <5 minutes

Cook – 25 minutes

Ingredients for 8-10 portions

150g jumbo porridge oats, gluten free

100g buckwheat (untoasted)

100g mixed nuts & seeds (I like a mix of pumpkin & pecans or hazelnuts, but use what you like)

50g coconut flakes

½ tsp cinnamon

½ tsp ground ginger

2 tbsp honey

2 tbsp coconut, rapeseed or sunflower oil

2 tbsp water

Pinch of salt

100g stoned dates, chopped

40g crystallised ginger, chopped

Fresh blueberries and natural yoghurt to serve


  1. Preheat the oven to 180°C/gas mark 4.
  2. Mix together the oats, buckwheat, nuts, seeds and coconut flakes with the spices, honey, oil, water and salt in a bowl.
  3. Spread the mixture evenly onto a large baking sheet.
  4. Bake for 20-25 minutes until golden brown, turning the mixture after 10 minutes or so for it to brown evenly.
  5. Remove from the oven and mix in the dates and ginger.
  6. Leave to cool completely. It will crisp up like magic!
  7. Eat with fresh fruit and natural yoghurt, or sprinkled onto your favourite cereal.
  8. Keeps fresh and crisp for up to two weeks if stored in an airtight container.

Back in 2000, Kate radically altered her family’s diet to help her husband, Mark, who was struggling in his training for the New York Marathon. Mark’s performance was totally transformed, and the whole family’s energy levels soared. Kate didn’t last long watching from the side-lines. She started marathon running herself and caught the running bug!

Since then, Kate’s built a global community of active people who love her delicious, energy-giving food. Her best-selling Go Faster Food recipe books are used by Olympians, elite and amateur athletes as well as people wanting to lead a healthy lifestyle. Food guru for Athletics Weekly, in-house chef for 220 Triathlon Magazine, Kate also runs an Eat-Like-An-Athlete education programme and has just launched her first food product, Kate Percy’s Go Bites®. For more information check out

Kate Percy Go Faster Food Run Mummy Run

Leave a Reply

Your email address will not be published. Required fields are marked *