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Almond, Seeds and Coconut Granola

Perfect for breakfast with yoghurt and fruit but also tempting to eat as a snack by the handful - this is such a useful recipe and you can ring the changes by varying the nuts and seeds. Make it once and you will never buy granola again.

In order to achieve a lovely golden toasty granola, it is important to stir the oats regularly while they are baking.

12 -15 Servings


4 cups oats

1 cup slivered almonds

1/2 cup walnuts, roughly chopped

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

2 tbs linseeds

1/2 cup mild olive oil

1/2 cup maple syrup

1/2 tsp salt

1/4 cup dessicated or shredded coconut


Preheat the oven to 180C/160C fan/350F/Gas 4. Stir the oats, nuts and seeds together. In a separate bowl, mix the olive oil, syrup and salt. Pour over the oat mixture, stir thoroughly and tip into a large, lined roasting dish/deep baking tray.

Bake for 20 - 25 minutes, stirring every 5 minutes or so to ensure that the granola toasts evenly. It should be a lovely golden colour when finished. Five minutes before the end of cooking, sprinkle the coconut on the top.

Leave in the tin until completely cool and then store in an airtight container.

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