Crunchy Nut Granola

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10-12 Portions: 1 portion is 4-5 heaped desert-spoons of granola


  • 100 grams jumbo gluten free oats
  • 4 tablespoons sunflower seeds
  • 4 tablespoons pumpkin seeds
  • 100 grams chopped almonds
  • 100 grams chopped Brazil nuts
  • 100 grams chopped hazel nuts
  • 80 grams desiccated coconut
  • Optional 4-5 teaspoons maple syrup or raw honey
  • 2-3 tablespoons coconut oil or coconut butter melted
  • 2 teaspoons ground cinnamon (optional)


  1. Mix above dry ingredients in a large bowl. Melt coconut butter and add to dry ingredients and mix well. Add honey and mix well.

  2. Transfer to baking paper lined tray and roast in preheated oven @ 140 c (fan) for 30 minutes. Stir occasionally. Allow to cool and store in airtight container for up to 4 weeks.

  3. Serve with a handful of fresh or frozen berries such as blueberries, raspberries, blackberries, cherries, strawberries and 2-3 dessertspoons of natural organic or plant-based yoghurt or some milk

  4. TIPS:

    Prep the night before and leave the granola soaking in organic natural yoghurt (plant based or dairy)

    Buy whole nuts and break them up in a food chopper

    Add raw cocoa powder for a chocolate taste & antioxidants with zero extra sugar.

    For extra sweetness add slices of 1/3 chopped banana