Maple granola crunch porridge topping

Make up a bowl of creamy porridge and top with our crunchy granola recipe, or try one of our four other topping ideas

  • Prep:10 mins
    Cook:45 mins
  • Serves 15
  • Easy

Nutrition per serving

  • kcal 293
  • fat 15g
  • saturates 2g
  • carbs 25g
  • sugars 12g
  • fibre 5g
  • protein 10g
  • salt 0.1g


  • 140g blanched hazelnuts
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g cashews
  • 25g pine nuts
  • 4 Medjool dates, sliced
  • 75ml maple syrup
  • 25g soft brown sugar
  • 1 tbsp olive oil


Apple, blackberry & walnut topping

Heat the juice and zest ½ lemon and 1 tbsp caster sugar in a small saucepan for a few mins until syrupy. Peel, core and cube 2 eating apples and add to the pan along with 150g blackberries, and 1 tsp cinnamon. Cook on a high heat until the berries begin to burst and compote thickens slightly. Can be served hot or cold with 75g walnut pieces.

Mango, lychee & coconut topping

Peel and roughly slice 1 ripe mango and layer in a bowl with 400g drained and quartered canned lychees. Top the fruit with the juice and zest ½ lime, 100ml coconut water and 4 tbsp desiccated coconut. Spoon over your porridge, adding any juices from the bowl and drizzling with agave syrup to sweeten, if you like.

Banana, chocolate & peanut butter topping

Break up 100g dark (70% cocoa) chocolate into little chunks. Add to a bowl with 2 large (or 3 small) ripe sliced bananas, 3 tbsp peanut butter, 50g soft brown sugar, ½ tsp ground cloves and a pinch of salt. Mix briefly before spooning over your porridge.

Moroccan orange, almond & rose topping

Segment 2 large (or 3 small) oranges and add to a bowl with 50g icing sugar, ½ tsp rose water and ½ tsp vanilla extract. Keeps for 1 week. Stir though 100g toasted flaked almonds before using to top your porridge.


  1. Heat oven to 180C/160C fan/gas 4. Roughly blitz hazelnuts, pumpkin seeds, sunflower seeds, cashew nuts, pine nuts and dates in a food processor (or bash with a rolling pin in a sandwich bag), and transfer to a bowl.

  2. Bring maple syrup, sugar and olive oil to boil in a small saucepan. Pour over the granola and stir well. Spread onto a large baking sheet and bake for 35-40 mins, turning regularly, until golden brown. Leave to cool in a large bowl before serving sprinkled over your oats. Keeps for 1 week.

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