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A Granola Worthy of Obsession: Why We Keep Making Café Cecilia’s Recipe
We don’t throw around words like “perfect” often. Not for recipes, not for people, and definitely not for granola. But after making two big batches of this Café Cecilia masterpiece, we’re prepared to make an exception.
This isn’t just granola. This is granola with intention. Toasted just right, not too sweet, and full of the good stuff. It’s the kind of breakfast that makes you feel like someone who reads the newspaper in natural light and has a signature herbal tea. You know, that girl.
Why This Granola Works (Like, Really Works)
First off, it’s flawlessly tested. You follow the steps, you get granola that could be served in a chic East London café (because it is). Everything toasts up golden, the coconut chips stay crisp, and the final product gives texture, balance, and a little bougie energy.
- Rolled oats form the golden base
- Pecans and almonds bring the crunch
- Pumpkin and sunflower seeds sneak in that protein and vibe of health
- Maple syrup is the sweetener of dreams—rich and not cloying
- Olive oil adds a subtle savoury edge (don’t skip it!)
- Toasted coconut chips? The final flex.
No cinnamon, no raisins, no filler. Just golden, toasty, grown-person granola.
Tips From the Moody Eater Test Kitchen
- Don’t wander. Stirring every 10 minutes feels extra but keeps everything golden instead of charcoal disappointment.
- Trust the coconut timing. Five minutes max. Blink and they’re burnt to a crisp.
- Double the batch. Just do it. You’ll regret how fast it disappears otherwise.
- Serving ideas:
- Over thick yogurt with a dollop of seasonal fruit compote
- Straight from the jar while standing in your kitchen wondering what to eat #girldinner
Final Mood:
✰✰✰✰✰ star TRY
This granola tastes like Sunday mornings with nowhere to be. It’s crunchy, sophisticated, and (unlike most granolas)does not disappoint. A quiet luxury kind of breakfast that’ll make you question why you ever settled for store-bought.
Café Cecilia, we see you. And we are not okay.
Café Cecilia Granola
Equipment
- 1 Large baking tray
- 1 Baking mat
- 1 Large bowl
Ingredients
- 120 g rolled oats, scant 1 ¼ cups/4 oz
- 50 g pecans, ½ cup/2 oz
- 50 g almonds, ½ cup/2 oz
- 40 g pumpkin seeds, generous ¼ cup/1½ oz
- 40 g sunflower seeds, ¼ cup/1½ oz
- 170 ml maple syrup, ¾ cup/6 fl oz
- 50 ml olive oil, 3½ tablespoons/1¾ fl oz
- 80 g coconut flakes, 1 ⅓ cups/3 oz
Instructions
- Preheat the oven to 150°C/300°F/Gas Mark 2.
- Put all the ingredients, except the coconut chips (flakes), into a bowl and mixwell. Transfer to an ovenproof dish and bake in the oven for 30 minutes, or until golden brown, checking on it every 5 minutes as it may need a stir to toast evenly.
- Meanwhile, tip the coconut chips onto a baking sheet and toast in the same oven for 5 minutes, or until golden brown (they need a lot less cooking time than the oats, nuts and seeds). Remove from the oven and leave to cool.
- Remove the nut mixture from the oven and stir in the toasted coconut. Leave to cool completely. The granola can be stored in an airtight container for up to 1 month.
Notes
– Cecilia Granola can be found on P.43 of Cafe Cecilia Cookbook by Max Rocha – Makes 450g/1lb – They serve this granola on yogurt with seasonal fruit and Baked rhubarb (p. 228 in the cookbook).
Estimated Nutrition (per 50g serving):
- Calories: 265 kcal
- Carbohydrates: 22g
- Protein: 4g
-
Fat: 18g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 9g
- Sodium: 20mg
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
