GRANOLA

what? There are two kinds of granola: the crack-in-a-box stuff that you could eat by the fistful after a late night at work meets an empty fridge. Then there’s the homemade nutritional powerhouse packed with nuts, fruit and seeds.

the tribe Desperate to find a socially acceptable alternative to her beloved piled-high-with-sugary-clusters bowl, a savoury breakfast isn’t going to cut it. Spends an incomprehensible amount of time in Holland & Barrett looking appreciatively at the packaged goods. Constantly runs her oven on a low setting in order to dehydrate nuts and toast oats.

the nutrition With the nutrientpacked dried fruits and healthy fats from the nuts, plus the cholesterol-reducing oats, granola will keep you full and feel like a treat. But, like the acai bowl, it can be laden with sugar, which isn’t an ideal way to break your fast. ‘You have to be a granola snob,’ says Panagos. ‘You want a variety that uses whole grains as opposed to anything that’s refined, and no sugar. Then, add some low-sugar fruit for sweetness and a spice, like cinnamon, for flavour.’ When it comes to toppings, Panagos suggests either full-fat milk or plain yoghurt. But even if you’ve got the contents of your breakfast nailed, poor portion control can derail your nutrition goals. ‘Usually, the portion pictured on the box is huge: aim for 30-40g,’ says Panagos. ‘That’s not to say you need to start weighing your food – start with a few tablespoons, then add the yoghurt or milk and top with a few berries and seeds.’ When it comes to granola, less really is more.