Three granola bowls that actually keep you full

The complaint we hear most about granola is that it is delicious at eight and forgotten by ten. Usually that is a ratio problem. Granola brings the carbohydrate and the crunch; it needs fat and protein alongside it to carry you to lunch.

Here are three we actually make, in the order of how much effort we can be bothered with.

1. The five-minute weekday

• Half a cup of Granola Mixed Fruit
• Full-fat yoghurt — not the runny kind
• A spoon of Chia Seed, stirred in and left for two minutes to swell
• Dried Blueberry on top

The chia is doing the quiet work here. Give it those two minutes to hydrate and the whole bowl thickens into something that eats like a meal.

2. The one you make the night before

Overnight oats logic, granola texture:

1. Combine Granola Blueberry with milk (almond drink works, dairy works) in a jar.
2. Add a spoonful of chia and a pinch of Sea Salt. The salt is not optional — it is what makes the fruit taste like fruit.
3. Refrigerate overnight.
4. In the morning, top with a handful of Almond Original for the crunch you just traded away.

3. The one that is basically dessert

• Granola Chocolate, a scoop
• Banana, sliced thick
• Almond Honey, roughly chopped
• A spoon of peanut or almond butter, melted for ten seconds so it pours

Is it breakfast? It is if you eat it in the morning.

The only rule

Granola, something creamy, something fatty, something sharp. Get those four in a bowl and the specifics stop mattering. That is the whole trick.